The FDA publishes a new regulation defining the term “gluten-free” for voluntary food labeling to provide a uniform standard definition to help those Americans who have celiac disease. The definition requires that, in order to use the term “gluten-free” on its label, the food must contain less than 20 ppm of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.” Food manufacturers will have a year to bring their labels into compliance with the new requirements.
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