FDA Gluten Labeling

Shoppers who look for the words “gluten-free” on their food labels will now have a better idea of what that really means.

FOX News Radio’s Tonya J. Powers has the story:

Starting this week, if you find the term “gluten-free” on food labels, it contains less than 20 parts-per-million of gluten. Which, is a fancy way of saying those products are technically free of wheat, rye, and barley.

That’s the amount recognized by the medical community to be low enough so that most people who have celiac disease won’t get sick if they eat it.

Before the new standards went into effect, wheat had to be labeled on food packaging, but barley and rye were often hidden ingredients.

Under the new rules, companies also can’t label products “gluten-free” if they’re cross-contaminated from other products made in the same manufacturing facility.

Tonya J. Powers, FOX News Radio.