August 2, 2013
A variety of foods labeled Gluten Free are displayed Friday in Frederick, Md. The Food and Drug Administration (FDA) is at last defining what a “gluten free” label on a food package really means after more than six years of consideration. Under an FDA rule announced Friday, products labeled “gluten free” still won’t have to be technically free of wheat, rye and barley and their derivatives. But they almost will: “Gluten-free” products will have to contain less than 20 parts per million of gluten.
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