- 23 Oct
Guide to Gluten-Free Labeling
For some people with celiac disease or a gluten sensitivity, living gluten-free is necessary for their health. In addition, a growing number of people are choosing to eliminate gluten from their diets. Many health gurus and celebrities today have encouraged people to embrace this lifestyle. They promote it as a natural way to avoid and remove toxins that may lead to illnesses. As a result, countless food manufacturers have responded to these trends and introduced more choices that don’t contain gluten.
To help consumers make well-informed decisions, the Food and Drug Administration has introduced new rules regarding how packaging can be labeled as “gluten-free.” This means the products identified in this manner must meet the federal standards regarding gluten content. However, manufacturers are not under any obligation to label their products as such. Moreover, some types of foods regulated by the United States Department of Agriculture are exempt from the FDA labeling rules. Although gluten free labeling may be more common and prominent today, labels can still be confusing for anyone who needs to use them to make the right food choices while shopping.
Whether you need to avoid gluten for health reasons or choose to do so, understanding how and why gluten-free foods are labeled is incredibly important.
See the accompanying infographic for further information.
Author Bio: Chris Bekermeier is the Vice President of Marketing at PacMoore. PacMoore is a food contract manufacturer that offers food processing and packaging services. Chris received his B.S. in business management from Eastern Illinois University and his M.B.A. from the University of Chicago.