Austin (KXAN) – At the beginning of August, the Food and Drug Administration began regulating which products can claim to be gluten-free.
The new regulations states that, to qualify for the label, a product can only have 20 parts-per-million of gluten.
Food can be labeled “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” to meet certain requirements.
This is important to people that have celiac disease or a general gluten intolerance. Up until the new regulations, many products just slapped the label on in an attempt to cash-in on the new craze.
Lynn Southard, a clinical dietician at St. David’s Medical Center joined Erin Cargile to discuss the future of gluten-free labeling.