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Gluten-Free Labeling
Agencias
T
he U.S. Food and Drug Administration
(FDA) has issued a regulation that defines
the term "gluten-free" for food labeling.
This new standard, which is voluntary for use
by food manufacturers, provides consumers
the assurance that "gluten-free" claims on
food products are reliable and consistent
across the food industry.
For those consumers seeking a glutenfree diet, the new regulation also eliminates
uncertainty by providing a standardized tool for
managing their health and dietary intake.
48 |
| Noviembre/Diciembre 2013
"Gluten-Free" Labeling is Critical for
Some Consumers
What is Gluten? Gluten is a protein that
occurs naturally in wheat, rye, barley, and
crossbreeds of these grains. Foods that
typically contain gluten include breads,
cakes, cereals, and pastas. Gluten is the
ingredient that gives breads and other
grain products their shape, strength, and
texture. But for someone suffering from celiac
disease, consuming gluten can have serious health
consequences.
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