According to federal records, the long awaited gluten-free labeling rules are one step closer to being finalized. On February 25, 2013, the rules defining which foods can be labeled “gluten-free” arrived at the White House for final review.
Worked on by the Food and Drug Administration (FDA), this legislation is now in the hands of the Office of Information and Regulatory Affairs (OIRA) before it will be enacted.
Individuals with Celiac Disease will benefit from a uniform definition of the term “gluten-free” and the conditions of its use on food labels.
Thus far, the rule defines a product as gluten-free if it does not contain: wheat, rye, barley or any hybrid of these grains; ingredients such as wheat flour that have not been processed to remove gluten; or any item made up of more than 20 parts per million of gluten.
Labeling would not be mandatory – manufacturers who wanted to reach gluten-free consumers would be able to add this to packaging on a voluntary basis.
Nett Nutrition will continue to provide updates on the status of the rule.
