Gluten-Free Labeling Straight from the FDA’s Website

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There has been a lot of information coming out over the weekend in blogs, newspapers, tweets, etc… This is straight from the horse’s mouth on how the FDA exactly defines gluten-free.


“How Does FDA Define ‘Gluten-Free’?

In addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA will allow manufacturers to label a food “gluten-free” if the food does not contain any of the following:

an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains
an ingredient derived from these grains and that has not been processed to remove gluten
an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten
Foods such as bottled spring water, fruits and vegetables, and eggs can also be labeled “gluten-free” if they inherently don’t have any gluten.

The regulation will be published Aug. 5, 2013 in the Federal Register, and manufacturers have one year from the publication date to bring their labels into compliance. Taylor says he believes many foods labeled “gluten free” may be able to meet the new federal definition already. However, he adds, “We encourage the food industry to come into compliance with the rule as soon as possible.”

Under the new rule, a food label that bears the claim “gluten-free,” as well as the claims “free of gluten,” “without gluten,” and “no gluten,” but fails to meet the requirements of the rule would be considered misbranded and subject to regulatory action by FDA.

Those who need to know with certainty that a food is gluten-free are heralding the arrival of this definition. “This is a huge victory for people with celiac disease,” says Levario. “In fact, that’s the understatement of the year.”

Says Taylor, “FDA’s ‘gluten-free’ definition will help people make food choices with confidence.”

For more info go to:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm

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Hi, I’m Kirsten

Kirsten is a Registered Dietician in training and a Gluten Free Nutrition Consultant. She has a Bachelors from Illinois State and is working on her Masters in Nutrition at Metropolitan State University in Denver, CO. After graduation she will continue her clinical training and Registered Dietician certification.

Her goal is to provide a path for healthy living to individuals who are seeking a tailored made lifestyle specific to them another needs. Kirsten believes that everyone is different and no one diet can work for everyone, which is why fad diets rarely work for the long haul.

Kirsten also works to make the lives easier and healthier for those with Celiac disease through education and specific tools that have helped her navigate celiac and the gluten free lifestyle maze.

Living the gluten free lifestyle is not an easy one and can be very overwhelming: from testing to grocery shopping, to eating out and deglutening your own household, I am here to walk you through the process from beginning to end. With tips, tricks, humor, healthy recipes and sometimes just an understanding ear, I will guide you seamlessly through.

I was diagnosed with celiac disease in 2010, so I understand completely the trials and tribulations of living the gluten free lifestyle. Please contact me for more information @ glutenfreegal1@gmail.com

 

 

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