Regulatory news in 2013

F.D.A. defines 'gluten-free'

The Food and Drug Administration in August issued a final rule defining gluten-free for voluntary food and beverage labeling. In order to use the term on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten, according to the agency. Click to read the full story.


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