“Gluten-free” definition

Tuesday, 27 May 2008 18:14

The USA Food & Drug Administration (FDA) is currently working to establish a definition for "gluten-free" so that the words can be used accurately on food labels. The FDA proposal could give labeling approval to food that does not contain 20 parts per million or more gluten. 

Although such allowable amounts are small, the consequences are potentially very large for those who are extremely sensitive to low levels of gluten in the diet.

The FDA decision on the definition is likely to come out in September or October 2008. This definition will not be applicable to foods available for sale in Australia or New Zealand, where trade practices legislation defines the term "free" as being completely absent from.