August 06, 2014 - Blog
Beginning Aug. 5, all packaged foods labeled “gluten-free" must meet all requirements of the gluten-free labeling final rule published last year by the U.S. Food and Drug Administration (FDA). The new rule applies to packaged foods that sold in retail and foodservice establishments, such as carry-out restaurants.
The rule was issued pursuant to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), and food manufacturers had one year to make the necessary changes in the formulation or labeling of their foods that voluntarily bear a gluten-free claim in the United States.
The final rule provides a uniform standard definition to help the nearly 3 million U.S. consumers with celiac disease manage a gluten-free diet. Gluten-free claims must adhere to all aspects of FDA’s definition, including the requirement that the food contains less than 20 parts per million of gluten. Foods may be labeled “gluten-free" if they are inherently gluten free or do not contain an ingredient that is a gluten-containing grain; derived from a gluten-containing grain that has not been processed to remove gluten; or derived from a gluten-containing grain that has been processed to remove gluten if the use of that ingredient results in the presence of 20 ppm or moregluten in the food. The rule also requires foods with the claims “no gluten," “free of gluten," and “without gluten" to meet the definition for “gluten-free."
FDA said it will use its existing compliance and enforcement tools, such as inspection, laboratory analysis, warning letters, seizure and injunction, to ensure that the use of the claim on food packages complies with the definition.
Commenting on the rule, Felicia Billingslea, director of FDA's division of food labeling and standards, said: “This standard ‘gluten-free’ definition eliminates uncertainty about how food producers label their products. People with celiac disease can rest assured that foods labeled ‘gluten-free’ meet a clear standard established and enforced by FDA."
So why is the labeling of gluten-free food and beverages such a big issue? Gluten-free foods have become increasingly popular in recent years for those with celiac disease and gluten intolerances, but there's also rising interest from consumers who choose gluten-free foods for weight management. In fact, the market for gluten-free foods and beverages is forecast to reach an estimated $15.6 billion by 2016, according to a recent report from the NPD Group.
The rule was issued pursuant to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), and food manufacturers had one year to make the necessary changes in the formulation or labeling of their foods that voluntarily bear a gluten-free claim in the United States.
The final rule provides a uniform standard definition to help the nearly 3 million U.S. consumers with celiac disease manage a gluten-free diet. Gluten-free claims must adhere to all aspects of FDA’s definition, including the requirement that the food contains less than 20 parts per million of gluten. Foods may be labeled “gluten-free" if they are inherently gluten free or do not contain an ingredient that is a gluten-containing grain; derived from a gluten-containing grain that has not been processed to remove gluten; or derived from a gluten-containing grain that has been processed to remove gluten if the use of that ingredient results in the presence of 20 ppm or moregluten in the food. The rule also requires foods with the claims “no gluten," “free of gluten," and “without gluten" to meet the definition for “gluten-free."
FDA said it will use its existing compliance and enforcement tools, such as inspection, laboratory analysis, warning letters, seizure and injunction, to ensure that the use of the claim on food packages complies with the definition.
Commenting on the rule, Felicia Billingslea, director of FDA's division of food labeling and standards, said: “This standard ‘gluten-free’ definition eliminates uncertainty about how food producers label their products. People with celiac disease can rest assured that foods labeled ‘gluten-free’ meet a clear standard established and enforced by FDA."
So why is the labeling of gluten-free food and beverages such a big issue? Gluten-free foods have become increasingly popular in recent years for those with celiac disease and gluten intolerances, but there's also rising interest from consumers who choose gluten-free foods for weight management. In fact, the market for gluten-free foods and beverages is forecast to reach an estimated $15.6 billion by 2016, according to a recent report from the NPD Group.
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