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FDA Proposes Gluten-Free Guidelines
February 12, 2007
1 Min Read
WASHINGTONThe Food and Drug Administration (FDA) is proposing to define the term gluten-free for voluntary use in the labeling of foods, to mean that the food does not contain any of the following:
An ingredient that is any species of the grains wheat, rye or barley, or a crossbred hybrid of these grains;
An ingredient that is derived from a prohibited grain and that has not been processed to remove gluten (e.g., wheat flour); and
An ingredient that is derived from a prohibited grain and that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food; or ZO ppm or more gluten.
There are also provisions on labeling and claims made relative to gluten-free. Public comment will be taken for 90 days from the Jan. 23 filing. Visit http://www.fda.gov/ohrms/dockets/default.htm for more information.
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