|
|
|
e-News
|
|
FDA defines gluten-free for labeling purposes |
01.26.2007
|
WASHINGTON--Retailers and suppliers have until April 23 to comment on the Food and Drug Administration's proposed definition of gluten-free.
The FDA issued a proposed rule Jan. 22 defining the term "gluten-free" as it pertains to the labeling of foods made without the protein found in wheat, rye and barley.
STORY CONTINUES BELOWAdvertisement
The proposal would allow companies to voluntarily tag foods made without gluten, which can cause inflammation of the small intestine when ingested by those with celiac disease. The term "gluten-free" could be used on foods that have been processed to remove the protein, according to the rule posted on the FDA's Web site and in the Jan. 22 Federal Register.
Foods inherently gluten free may bear a "gluten free" claim if it meets two requirements: 1. all foods of the same type, not just the brand bearing this labeling claim, are gluten-free (e.g., "milk, a gluten-free food") and 2. the food does not contain 20 parts per million or more gluten.
The proposed rule can be viewed at http://www.cfsan.fda.gov/~lrd/fr070123.html
The Food Allergen Labeling and Consumer Protection Act of 2004 requires a final rule by no later than August 2008, or four years after the law's enactment.
|
|
|
|
|
|
|
|
Gearing up for the holidays
Recently, I interviewed Pam Danziger, retail expert and the author of Shopping: Why We Love It and How Retailers Can Create the Ultimate Customer Experience...
|
|
|
