Many may think that “Gluten Free” was just a fad but customer demand and the FDA have determined that it’s likely here to stay. Almost 1% of Americas suffer from celiac disease but 30% of Americans say they are trying to cut back on gluten. Starting in the new year the FDA will impose strict guidelines on manufacturers who manufacture “gluten free” products as well as some restaurants who serve “gluten free” entrees.
“An FDA rule that goes into effect next year will require food labeled “gluten free” to contain fewer than 20 parts per million of gluten, a protein composite. While the regulation primarily targets packaged food, restaurants also will be affected. Here are answers to some common questions on gluten.
What is gluten?
Gluten is a protein composite found in wheat, barley and rye”. Read the entire article from the Wall Street Journal.
