The FDA has officially set standards for gluten free claims on food labels. This is a positive advancement for individuals with celiac disease and gluten sensitivity. Gluten is made of starch and proteins found in certain grassy grains like wheat, barley and rye. When eaten by people with celiac disease, gluten can trigger the production of antibodies that damage the lining of the small intestine.
The gluten free market is over $4 billion and growing. More and more individuals have been diagnosed with gluten sensitivity over the past few years.
These strict standards will aim to ensure less trace gluten ingredients to be found in packaged gluten free foods. The FDA set a gluten limit of 20 parts per million in products labeled gluten free. This has been the unofficial limit since 2007. With the official standard announced, there is less ambiguity for new and established companies to enter the gluten free market. As more products are offered, agricultural changes will support production of more gluten free foods and will eventually result in lower cost gluten free offerings. For more information about the FDA regulations, please visit www.fda.gov.
Eco-friendly activist trying to make more healthy eco-friendly choices for my family.