While “gluten-free” is a voluntary claim that manufacturers can use when labeling their foods, the FDA`s gluten-free food labeling rule states what the claim actually means on a food label. Therefore, manufacturers who label their foods as gluten-free are responsible for using the claim accurately and not misleadingly and complying with all regulatory requirements and being enforced by the FDA. Any grain other than wheat, rye, barley grains containing gluten or their crossbred hybrids such as triticale may be labelled “gluten-free” if the presence of unavoidable gluten is less than 20 ppm due to cross-contact situations. In August 2013, the Food and Drug Administration (FDA) announced a new rule for labeling gluten-free foods. Under this rule, manufacturers who want to label their foods as “gluten-free” must comply with the FDA`s new definition of the term. To meet this definition, the product in question must contain less than 20 ppm gluten. There is no rule that foods must be labeled as gluten-free, and there is no limit to which foods can be labeled – including, of course, gluten-free foods like fresh produce or water. Some cereals are particularly likely to contain natural gluten. However, these grains can be processed to eliminate gluten, including: To carry the Certified Gluten Free label, individual products must be tested and certified annually according to the organization`s requirements. For example, GFCO requires that individual products be tested annually through a process that includes ingredient review, plant inspection, and product testing. CSA goes one step further and conducts detailed plant inspections and product packaging audits to ensure the product is free of gluten-containing ingredients. As gluten-free foods become more readily available, many are wondering how the foods on grocery store shelves are certified gluten-free and what that even means. Read on to learn more about the FDA`s gluten-free labeling rule and the independent organizations that offer gluten-free certifications to food manufacturers.
The regulations do not prohibit manufacturers from providing truthful and non-misleading information on food labels, including the maximum amount of gluten the food may contain. However, this would mean that any food bearing the label would not contain gluten in excess of the declared amount. Contact GFCO for an application package with all the information you need to certify your products. For contact information and a summary of the certification process, click here. By involving qualified external experts at each key stage of the certification process, the GFCP supports a system of checks and balances that eliminates potential conflicts of interest between the manufacturer`s relationship with the program, its certification bodies and/or Beyond Celiac. Among other things, the rule states that all foods labeled “gluten-free,” “gluten-free,” “gluten-free,” or “gluten-free” must contain less than 20 parts per million (ppm) of gluten. This value is the lowest that can be reliably detected in food using scientifically validated analytical methods. Other countries and international organizations use the same criteria, as most people with celiac disease can tolerate foods with very low amounts of gluten.
In addition to limiting gluten to 20 ppm, the rule allows a food to be labelled “gluten-free” if it does not contain: As with other foods, if the soy sauce is made from wheat that has been processed to remove gluten, bears a “gluten-free” label and declares “wheat” in the list of ingredients or in a separate “Contains wheat” statement, then it must also meet the disclaimer requirement of 21 CFR 101.91(b)(3), which states that the wheat has been processed for the food to meet the FDA`s requirements for “gluten-free” foods. We will use our routine post-market surveillance activities to enforce the Gluten-Free Food Labelling Regulations. These activities include sampling; regular inspections of food production facilities; evaluation of food labels; follow up on consumer and industry complaints brought to our attention; and, if necessary, gluten analysis of food samples. Read the GFCO Handbook and Brand Standards to learn more about the requirements for obtaining and maintaining certification. Manufacturers may display the logo of a gluten-free certification program on their food labels, as long as the use is truthful and not misleading. The FDA does not approve, accredit, or recommend any particular third-party “gluten-free” certification program. The Regulation defines “gluten-free” as meaning that the food is either naturally gluten-free; or does not contain an ingredient that: 1) a gluten-containing cereal (e.g. spelt wheat); 2) is obtained from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) is derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in 20 parts per million (ppm) or more of gluten in the diet. In addition, the inevitable presence of gluten in the diet must be less than 20 ppm. Beyond Celiac supports the Gluten-Free Certification Program (CGSP), a food safety management system for manufacturers developed by the Allergen Control Group and the Canadian Celiac Association.
Beyond Celiac brought this system to the United States. This alliance makes the CSSP the first North American program supported by major celiac organizations in the United States and Canada. Can malt vinegar be used in foods labeled gluten-free? Yes. Neither our “gluten-free” food labelling regulations nor our general food labelling regulations prohibit the use of a statement such as “made without gluten-containing ingredients” or “not made with gluten-containing ingredients” on foods, provided the statement is truthful and not misleading. However, unless the label of the food containing such a claim also bears a “gluten-free” claim, consumers should not assume that the food meets all FDA requirements for the use of the “gluten-free” claim. GFCP is a plant-based management system and certification. This means that the program not only relies on product testing to ensure safety, but looks at the facility`s entire production practices and process – from ingredient sourcing, employee training, cleaning practices, cross-contact controls, operations management to an effective end-to-end test plan. The Regulations apply to packaged foods, which may be sold in certain retail and food service establishments, such as certain restaurants.
However, given the importance of the “gluten-free” label to public health, we recommend that restaurants that include a “gluten-free” claim on their menus comply with our definition of “gluten-free”. The FDA has created a homepage, Gluten-Free Food Labeling, which includes links to all of the agency`s “gluten-free” labeling information and compliance guidance. If or when a scientifically valid method to detect and quantify the presence of gluten in fermented or hydrolyzed foods becomes available, we will identify this change through a guidance document or other appropriate means. In addition, the FDA may consider amending our regulations if necessary. We will continue to educate and monitor industry on the requirements for the use of the gluten-free claim and consider regulatory action on a case-by-case basis for mislabelled products. Whether a food is made gluten-free or naturally gluten-free, it can carry a “gluten-free” labelling claim if it meets all FDA requirements for a gluten-free food.