I’ve written a lot about gluten free (GF) products lately, with my food demos of GF Pasta to talking about the hype surrounding the GF Frenzie. As an active future health professional, it’s important to know the leading health trends. In addition, being aware of the new GF Food Labels is also important to understand and be able to interpret.
The FDA has been working tirelessly to better define the term gluten free. With the crossbreeds of many grains (i.e. rye and wheat), it’s become necessary to eliminate any confusion regarding how food producers may label products and to assure those that need to avoid gluten that those products labeled as GF are indeed GF and are enforced by the FDA.
As of August 5th, a new rule states products that are advertised as GF can not contain more than 20 parts per million (ppm) of gluten. This change provides increased certainty of what one’s consuming and provides comfort for those with celiac disease, gluten intolerance or sensitivity that their food is safe to consume.
With the “trend” of switching to a GF diet as led to an increase in GF products, a product doesn’t necessarily have to state it has gluten as an ingredients like nut or dairy allergy. What’re your thoughts on the new label change? Do you find it hard to decipher food labels and/or packages?