Gluten Free Food Labeling Day 2 Of 2

Understanding Gluten Free Labeling and how the FDA defines it.
FDA defined the terms "gluten free", "no gluten"' and "without gluten"
listed on food products.  Foods that contain these labels have to
meet the requirements of the gluten free regulation.  Foods bearing
a gluten free claim must, contain less than 20- parts per million of gluten.
This level is the lowest that can be reliabley detected in foods. A food
 that is labeled as gluten free but fails to meet this requirement
is subject to regulatory action by the FDA.

The FDA's regulation applies to all foods and beverages except, meat
poultry, and certain egg products.  It also excludes most alcoholic
beverages.

The FDA also encourages the resturant industry to ensure its use of the
gluten free label is consistent with the federal regulations.
www.fda.gov