Food Label States Gluten Free

The FDA in August of 2013 announced its long awaited gluten free food labeling rule.  This rule states that if a manufacturer chooses to put gluten free on a food it must have less than 20 parts per million of gluten.  Manufacturers were encouraged to comply with the rule but had until August of 2014 to comply.  There is no rule that gluten free products have to be labeled gluten free, however any product can choose to have gluten free on the label.  Even foods like fruits and vegetables can be labeled gluten free.  The choice is up to  the manufacturer. 

Some quick facts about the rule of using gluten free on labels.

1.  What foods are covered by the FDA gluten free label.
Dietary supplements, imported foods, and all FDA regulated foods
      What foods are not covered, meat, chicken, eggs, distilled wines that contain 7% or more alcohol, malted beverages and medications.

2. A food product regulated by the FDA may be labeled gluten free if it does not contain wheat, rye or barley.

3.  Oats that contain less than 20 ppm of gluten may be labeled gluten free.  Oats do not need to be certified gluten free.

4.  Manufacturers are not required to test the presence of gluten in ingredients or in the finished gluten free product.  They are responsible for ensuring that the food product meets all labeling requirements.

5.  Why 20 ppm?  It is a determined level of gluten that has been shown to be tolerated by those with Celiac disease.
To understand this 18 slices of gluten free bread containing 20 ppm equals 1/8 teaspoon of flour.

6.  Does this rule apply to restaurants, answer is no.  The FDA suggests that they comply but do not have too.

7.  Companies do not have to state if products are made on shared equipment or in shared facility.  However, most companies have this on the package.

8.  How is this rule enforced?  This rule is enforced by food inspections of processing facilities, and testing of products.  In reality, resources for enforcement are limited. 

These are just a few facts about gluten free labeling.  Best advice is to be safe and read all ingredients .