|What Does Gluten-Free Mean?|
FDA defines “gluten-free” for food labeling August 2013
As a result of the early closure of the on-line labeling survey, Tricia Thompson stated, "Thank you, CSA, very much for sending out the link to the survey, February 4th. I apologize if some members were not able to take the survey as there was a 1,000 response limit."
The purposes of the survey:
In summary - as of April 23, 2007
A food that bears the claim “gluten-free” in its labeling and does not meet these conditions would be deemed misbranded. Foods that are inherently or naturally free of gluten would also be deemed misbranded if the claim does not refer to all foods of that same type (e.g., “milk, a gluten-free food” or “all milk is gluten-free”) A food made from oats and labeled “gluten-free” must contain less than 20 ppm gluten. According to the FDA, establishing a definition of the term “gluten-free” and uniform conditions for its use in the labeling of foods is needed to ensure that individuals with celiac disease are not misled and are provided with truthful and accurate information with respect to foods so labeled. The proposed definition is in response to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)
Presently, there remains no national standard in the United States for the term “gluten-free”. The United States Food and Drug Administration (FDA) has proposed a definition for voluntary use of the term which was posted in the Federal Register on January 3, 2007. The final form of the definition was expected to be published in August, 2008. To date, it remains in draft form. For a summary.
February 2011 As a result of the early closure of the on-line labeling survey, Tricia Thompson stated, "Thank you, CSA, very much for sending out the link to the survey, February 4th. I apologize if some members were not able to take the survey as there was a 1,000 response limit."
The proposed FDA definition from 2007 remains in draft form.
|Codex Alimentarius Commission Definition for International Trade
|European Union (EU) Commission
Regulation concerning the composition and labeling of foodstuffs suitable for people intolerant to gluten—effective as of January 20, 2009
Self-management is the key to living a full life, gluten-free. Personal application is based on understanding one's own body and experience in light of current research. Knowledge is power.