Gluten-Free Labeling Rules Head to the White House … finally!

 On Monday, Feb. 26, 2013, the Food and Drug Administration’s (FDA) proposed rule for defining “gluten-free” will finally reach the White House’s Office of Information and Regulatory Affairs (OIRA). Are those cheers I hear from the celiac/non-celiac gluten-sensitive community? 

According to the FDA’s Questions and Answers Regarding Gluten-Free Labeling of Foods, dated 2 August 2011,  the proposed definition of the term “gluten-free” for use in the labeling of gluten-free foods means that the food will NOT contain:

• an ingredient that is a species of wheat, rye, barley, or a crossbred hybrid of these grains;
• an ingredient derived from these grains and that has not been processed to remove gluten;
• an ingredient derived from these grains and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 or more parts per million (ppm) gluten in the food; or
• 20 ppm or more gluten.

The labeling of “gluten-free” will be voluntary, not mandatory, for manufacturers. However, if the manufacturer does opt to include the label, the gluten intolerant will have the extra comfort of knowing that the product must legally comply to the above criteria.

In an article on thehill.com (the Hill’s Regulation Blog), it was noted “There are currently 143 rules and proposals sitting at the OIRA, 84 of which have been sitting for more than the 90-day review limit imposed on the White House” …

Let us hope for a swift review process by OIRA!