Until early August, people with wheat allergies, celiac disease, or other gluten issues had to simply trust that foods labeled “gluten free” really were. But now the FDA has unveiled a labeling standard for gluten-free foods. As Sasha Ingber reported for National Geographic, the standard isn’t completely gluten-free, but it should be close enough:
To comply with the FDA’s new rules, products labeled “gluten-free” must contain less than 20 parts per million of the protein — or about an eighth of a teaspoon of flour in 18 slices of gluten-free bread. That’s low enough for most people who have mild to severe gluten allergies.
As National Public Radio noted, it’s taken the FDA a whopping nine years to develop the standard — and the labeling rule won’t go into effect for another year. So keep scrutinizing those labels, folks.
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