FDA Defines Gluten Free...Finally!

Gluten-free labels are used to indicate that a food product does not contain gluten, a mixture of proteins found in wheat and other grains like barley and rye. These labels are important for individuals with celiac disease, gluten sensitivity, or wheat allergies, as consuming gluten can lead to adverse health effects for them.

It’s everywhere these days, from the grocery store to the menus at restaurants. But did you know that until very recently, there were no set requirements manufacturers had to meet to label their foods “gluten-free?”

So what does Gluten-free mean? 

“Gluten” refers to proteins that occur naturally in wheat, rye, barley and hybrids of these grains. In order to meet the new requirements, a food must contain less than 20 parts per million of gluten.

Gluten-free labels are used to indicate that a food product does not contain gluten, a mixture of proteins found in wheat and other grains like barley and rye. These labels are important for individuals with celiac disease, gluten sensitivity, or wheat allergies, as consuming gluten can lead to adverse health effects for them.

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