The FDA has published a new regulation to provide a uniform definition of the term “gluten-free” for voluntary food labeling to help those who have celiac disease.

The new federal definition statse that food with the “gluten-free” labeling must meet all of the requirements of the definition, which includes containing >20 parts per million of gluten. Food with the claims “no gluten,” “free of gluten,” and “without gluten” must also meet the definition of “gluten-free.”

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Food manufacturers will have a year after the rule is published to ensure that their labels are compliant with the new requirements.

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