Are gluten-free products labeled?
The term “gluten-free” on a label is currently voluntary. The Food and Drug Administration is proposing to define the food labeling term “gluten-free” to mean that a food bearing this claim does not contain any of the following: – an ingredient that is a “prohibited grain;” – an ingredient (e.g., wheat flour) that is derived from a “prohibited grain” and that has not been processed to remove gluten; – an ingredient (e.g., wheat starch) that is derived from a “prohibited grain” that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 micrograms or more gluten per gram of food, or 20 micrograms or more gluten per gram of food.
