Gluten-Free

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FDA Sets Guidelines For “Gluten-free” Foods In Stores And In Restaurants

“Gluten-free” seems to be everywhere. You may not know what “gluten-free” means, but chances are you haven’t missed the growing number of restaurants, grocery stores, and food brands that are offering menu items or food...more

FDA Sets "Gluten-Free" Labeling Standards

The FDA’s new final rules on gluten-free labeling went into effect on September 4, 2013. Manufacturers have until August 5, 2014 to comply with the FDA’s new rules. Many manufacturers currently label their food with a...more

When may a label say “gluten free”? Get ready to comply with FDA’s final rule

It is estimated that between 1.5 and 3 million people in America suffer from celiac disease, a chronic autoimmune disorder in which consuming gluten damages the lining of the small intestine, preventing absorption of...more

Advertising Law - August 22, 2013

In This Issue: - Diaper Rash Settlement Rubs 6th Circuit the Wrong Way - NAD: “World’s Best” Claims Constitute Puffery - FDA Releases “Gluten-Free” Guidelines - From Across the Pond: U.K. Deals with Alcohol...more

New FDA Rule Provides Standard Definition of "Gluten-Free" for Food Labeling

The FDA has at long last adopted formal and final rules regarding the voluntary labeling of products as being “Gluten-Free.” While the rules announced on Aug. 2 will not be enforced until September 2014, it is recommended...more

Will an FDA Rule Make People Sick? - FDA Establishes a Rule on the Labeling of "Gluten Free" Foods that Sets a Limit Above What...

On August 5, 2013, the U.S. Food and Drug Administration published a final rule on the labeling of foods as “gluten free.” Gluten is a protein composite found in wheat, rye, barley, and their crossbred hybrids. Gluten gives...more

Update: FDA Weighs In on “Gluten-Free” Labeling Requirements

On August 2, 2013, the FDA issued its final rule defining the term “gluten-free” (and its equivalents, such as “no gluten,” “free of gluten,” and “without gluten”) for voluntary use in food labeling. ...more

Risk-Management Mechanisms Associated With Gluten Allergies

Approximately 1% of the United States population is allergic to gluten, a protein found in wheat, barley, and rye. For these individuals, gluten consumption may result in vomiting, bloating, anemia, osteoporosis, diabetes,...more

FDA Will Finally Weigh In on “Gluten-Free” Labeling Requirements

Over the past several years, consumers have no doubt seen an increase in “gluten-free” representations on food labels and restaurant menus. But what does “gluten-free” really mean and why is it important? After years of...more

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