Gluten-Free Labels Defined Under New U.S. FDA Standard

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http://www.bloomberg.com/news/2013-08-02/gluten-free-labels-defined-under-new-u-s-fda-standard.html

Food labeled as gluten-free must now adhere to a uniform standard in the U.S. as the result of a new federal requirement.

The Food and Drug Administration today defined “gluten-free” as food that contains less than 20 parts per million of gluten, a protein found in wheat, rye and barley. Food makers such as Minneapolis-based General Mills Inc. (GIS), which has rolled out a line of gluten-free Betty Crocker products, will have one year to ensure labels on their cans and boxes meet the standard.

About 3 million Americans have celiac disease, a condition that causes an immune reaction when they eat gluten. Gluten can cause intestinal damage to those with the disorder, which may lead to nutritional and bone deficiencies, infertility and intestinal cancer. As a result, health gains from the rule may total $110 million annually, the FDA said in a statement.

“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” FDA Commissioner Margaret Hamburg said in the statement. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”