Back in August 2013 the FDA made it clear to manufacturers that they had 365 days to strictly follow gluten-free labeling requirements.
Here we are now a year later and in order for manufacturers to label their food gluten-free there can be no gluten in the product. In addition to the new requirement, the food product is also banned from containing grains such as wheat and barley.
Any food manufacturer caught labeling their food gluten-free without actually being so should expect a visit from the FDA. The only loophole is for dry goods manufactured before the new rules took effect.
Gluten-free foods are usually recommended for the 3 million people who are afflicted with celiac disease, though the diet is also one of the hot fads in dieting circles. Doctors say there are even more people who are not diagnosed with celiac disease that still have a minor intolerance to gluten.
Gluten usually gives a food a chewy texture and is found in many foods that use grains.
With the new rules in place consumers can now be sure that food that claims to be free of gluten actually is.
In the past, gluten-free could mean many things often confusing consumers. This was a big problem for those with celiac disease as ingesting products with gluten could be painful.
With the new regulations in place, foods labeled as gluten-free can have no more than 20 parts per million included. This amount is so low that anything below that threshold can not even be detected by scientists.