First of all, it’s a long time in the making. The FDA first proposed the standard in 2007 in response to a 2004 law on food-allergen labeling that required a definition of gluten-free.
Second, until now, the term “gluten-free” had no clear definition in the food production field. Consumers have had to trust that companies where being truthful, honorable, and adhering to production practices that did not cause cross-contamination.
- an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains
- an ingredient derived from these grains and that has not been processed to remove gluten
- an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten