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Gluten-Free Food Ingredient Labeling Regulations

This category deals with all issues surrounding gluten-free food and ingredient labeling regulations, including United States Food and Drug Administration proposed and actual regulations.

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    Image: CC--Maryland GovPics

    Celiac disease is a genetically determined disorder in which affected individuals show an intolerance to ingested gluten (Food Safety Authority of Ireland [FSAI]). It is an inheritable, life-long disease and is characterized by an inflammatory reaction to dietary gluten in the human small intestine. The special feature of the disease is a flattening of intestinal villi along with crypt hypertrophy. As a result, it leads to significant loss of absorptive surface area and resulting malabsorption of nutrients, vitamins and minerals...

    Production of gluten free products involves the fulfillment of specific requirements. These products must be free of gluten...



    Image: CC--Emanuele Spies

    Did you know that the precautionary labeling regarding allergies is widely misunderstood, (meaning you are not the only one that is confused!). Not only is the writing so small you need a microscope to read it, this warning is not necessarily listed in the "Ingredients" column.

    The United States and Canada have different laws concerning allergy labeling. A survey presented in March at the AAAAI Allergists' Conference in Los Angeles reveals that 40 percent of consumers avoiding one or more allergens bought foods manufactured in a facility that also processes allergens.

    Beyond buying habits the researchers also found a lack of awareness of labeling. Another problem occurs with differences in the food laws of our two countries, the United States and Canada. 



    More than 99.5 percent of "gluten-free" food products meet the FDA gluten-free standard. Image: CC--Alte Wilde Korkmännchen

    Recent product testing by the FDA shows overwhelming compliance with FDA's requirement that foods labeled "gluten-free" have less than 20 parts per million detectable gluten.

    According to the FDA, more than 99.5 percent of "gluten-free" food products met the agency's gluten-free standard, according to Carol D'Lima, a food technologist in FDA's Office of Nutrition and Food Labeling.

    The FDA collected and analyzed 702 samples from more than 250 products labeled "gluten free." So far, D'Lima noted, only one product labeled as gluten-free tested positive for gluten levels above 20 ppm.



    Photo: CC--COMSEVENTHFLT

    The GFCO was founded in 2005 by the Gluten Intolerance Group of North America (GIG) to offer independent certification to manufacturers of gluten-free products.

    GFCO certification is accredited to ISO 17065, and assures consumers with gluten sensitivities that a product meets the strict gluten-free standards. In most cases, GFCO standards exceed those of Codex, US, Canada, the EU and many other country standards for gluten-free products. For example, the GFCO guarantees that all products with its logo contain 10ppm or less of gluten.



    A new FDA compliance survey shows over 99 percent of gluten-free foods meet FDA standards. Photo: CC--a.mina

    For anyone with celiac disease or gluten intolerance who was wondering how well food manufacturers are complying with FDA standard for gluten-free labeling, or wondering exactly how gluten-free is my gluten-free food, some early answers are in, and the news looks good.

    A recent report by the agency indicates that the vast majority of food manufacturers are getting it right, and, correcting where they do get it wrong.



    Photo: Screen Grab: CC--Andy Blackledge

    The UK’s Food Standards Agency (FSA) has initiated a public comment period on gluten-free labeling in England.



    Image: CC--Eric Hunsaker

    Did you know that Advertising has "Cottoned onto us?" In December all the magazines are about baking, foods, cakes and bakes, candies and calories. If you are not aware of what "Cottoned up" actually means, it means that even if we have celiac disease, gluten sensitivity or dermatitis herpetiformis, they know that in December, prior to Christmas, we are geared up to baking tasty, sweet, gluten-free treats.



    Photo: CC--Marko Mikkonen

    Has Australia gone too far with zero tolerance gluten-free?



    Can better allergen statements improve food choices by celiacs? Photo: CC--Alex Juel

    Do allergen advisory statements for wheat help US consumers with celiac disease make safe food choices?



    Image: FDA Logo--Wikimedia Commons

    The US Food and Drug Administration extends public comment period for a proposed rule for fermented and hydrolyzed foods, and labeled "Gluten-free."



    Photo: Scott Adams

    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.



    Does your medicine contain gluten? Photo: CC--Taki Steve

    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?



    Photo: CC--Army Medicine

    Pharmacists play a pivotal role in educating patients about gluten-containing foods, medications, and supplements.



    Photo: CC--Sponge

    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.



    Photo: CC--Pabak Sarkar

    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.



    Image: Wikimedia Commons.

    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.



    Photo: CC---Ds_Sx_Pax_and_Dogx

    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...



    Photo: CC-- SumOfUs

    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.


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