Gluten-Free Food Ingredient Labeling Regulations
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.
Coeliac UK, Britain's leading celiac disease organization has finalized an agreement for all European countries to use a single universal gluten-free symbol on the front of all packaging for gluten-free products.
The U.S. Food and Drug Administration today reopened the comment period for its 2007 proposal on labeling foods as “gluten-free.” The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.