During this time, consumers, scientists, manufacturers and anyone with an interest in gluten-free definition, labelling and testing standards can submit comments and suggestions electronically or by mail.
This is the first step in the FDA’s process to establish a uniform, scientifically based definition for gluten-free.
Current gluten-related label claims range from ‘no gluten ingredients used’ to ‘free of gluten’, ‘no gluten’, ‘made in a gluten-free facility’, and more.
Independent agencies have devised their own certifications to help gluten-free consumers easily identify packaged foods that are safe to eat. The gold standard remains an FDA gluten-free label.
According to an FDA news release, the proposed rule conforms to a 2008 standard, which requires that foods labeled ‘gluten-free’ contain no more than 20 parts per million gluten.
Source: FDA
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