The key labeling provisions are:
- Require that food ingredient statements identify in everyday terminology that an ingredient is itself, or derived from, the top eight food allergens -- peanuts, tree nuts, fish, Crustacean shellfish, eggs, milk, soy, and wheat;
- Require food ingredient statements to identify food allergens used in spices, natural or artificial flavorings, additives, and colorings;
- Require all foods to be re-labeled by January 1, 2006;
- Require the Secretary of Health and Human Services to issue a rule defining the term gluten-free and permitting use of the term on food labeling, and;
- Require a final rule regarding the voluntary use of gluten-free on food labels be issued not later than four years after this bill becomes law.
Thank you for all your work to bring the celiac community to this point.
Scream and shout today, tomorrow we tackle the House of Representatives.
-American Celiac Task Force