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Gluten-Free Food Ingredient Labeling Regulations
Do allergen advisory statements for wheat help US consumers with celiac disease make safe food choices?
The US Food and Drug Administration extends public comment period for a proposed rule for fermented and hydrolyzed foods, and labeled "Gluten-free."
The FDA is proposing a new rule for naming and labeling fermented and hydrolyzed foods, or foods with these ingredients, claiming to be gluten-free.
A bill has been intorduced to make it easier for people with gluten-related disorders to identify medications that contain gluten. Will congress do the right thing?
Pharmacists play a pivotal role in educating patients about gluten-containing foods, medications, and supplements.
A man who suffers from celiac disease has sued the FDA for allowing gluten to be used as a coating on prescription drug and over-the-counter medicine capsules.
Australia is home to some of the most stringent gluten-free product standards in the world. Under current standards, all “gluten free" products sold in Australia must contain about three parts or fewer per million.
It’s official! Since August 5th, 2014, all packaged foods sold in the U.S must comply with new federal rules for labeling foods as "gluten-free." That means that all packaged food claiming to be "gluten-free" must contain less than 20 parts per million (ppm) of gluten.
Confusion over the labeling of gluten-free beers just got a bit clearer, thanks to new guidelines by the The Alcohol and Tobacco Tax and Trade Bureau (TTB). The new guidelines clarify the use of the term “gluten-free” in labeling for alcohol products.
The United State Food and Drug Administration (FDA) has clarified what their recent gluten-free rule means for restaurants. When the FDA announced its gluten-free labeling standard in August...
I recently attended the FDA'S Gluten Free Food Labeling Act Webinar and I wanted to share with others who could not attend what I learned from it.
Good news for consumers of gluten-free foods and other products: The FDA's new standards for the labeling of gluten-free food and other products apply to all foods and products labeled gluten-free, including dietary supplements and vitamins.
People with celiac disease can now have confidence in the meaning of a "gluten-free" label on foods.The Food and Drug Administration (FDA) has issued a final rule that defines what characteristics a food has to have to bear a label that proclaims it "gluten- free."
If you think the FDA has dropped the ball on gluten-free food labeling, you are not alone. Five years after their mandate to create a rule defining gluten-free food, the agency has yet to act.
The Justice Department today announced an agreement with Lesley University in Cambridge, Mass., to ensure that students with celiac disease and other food allergies can fully and equally enjoy the university’s meal plan and food services in compliance with the Americans with Disabilities Act (ADA).
Since 2004 when Congress passed the Food Allergen Labeling and Consumer Protection Act, sufferers of celiac disease have awaited some sort of finalized action from the FDA to set a rule for gluten-free labeling. The FDA proposed a gluten-free food labeling rule in 2007 and since then, there have been multiple open comment periods for it, but as of yet, there has been no finalized action to control gluten-free labeling in food products.
Since August 4th, 2012, Canadian Food Allergen Labeling Regulations require all food products containing gluten, or any of ten other major allergens, to clearly state their presence on the label.
Two promising new gluten-free beers meet major standards for gluten-free labeling, but a government agency says they cannot be labeled gluten-free. Who's right?
Even though public awareness of celiac disease is growing thanks to the recent surge in popularity of gluten-free dieting, gluten-free is still an uncontrolled term. The FDA proposed a < 20ppm gluten rule for gluten-free labeling in 2007 and reopened the proposed rule for comment last August, but many feel that too little is being done too slowly to control labeling of gluten content in foods.