‘Gluten-free’ defined by US food regulators

5 August 2013FoodReading

BBC News:

After six years’ consideration, US food regulators have created a standard for food products labelled “gluten-free”.

The rule requires any product with the label to contain less than 20 parts per million of gluten.

That amount will not make most people with coeliac disease sick, the US Food and Drug Administration (FDA) said.

Six years to determine the definition of gluten-free? I guess it’s better late than never.