Gluten-Free Eaters Rejoice: “Gluten-Free” Label Actually Means Something Now
Last August, the Food and Drug Administration officially defined the the characteristics required for a product to be called “gluten-free”, but manufacturers were given a full year to catch up to the label’s requirements. Meaning, up until now, many “gluten-free” foods on grocery store shelves weren’t actually being held to any official standard. But no more, friends: The FDA has announced that, starting today, all foods labeled “gluten-free” on or after this date must comply with their official definition of “gluten-free.” The same goes for foods labeled “without gluten”, “free of gluten” and “no gluten.” Victory!
These requirements cover all packaged “gluten-free” foods, and the FDA states that “given the public health significance of ‘gluten-free’ labeling, restaurants making a gluten-free claim on their menus should be consistent with FDA’s definition” as well. You can learn more and check out the FDA’s definition of gluten-free here.
Like what you’re reading? Stay in touch with Be Well Philly—here’s how:
- Like Be Well Philly on Facebook
- Follow Be Well Philly on Twitter
- Follow Be Well Philly on Pinterest
- Get the Be Well Philly Newsletter