Starting August 5 of this year, the FDA will implement new guidelines for labeling packaged foods as gluten-free.
The new FDA rules mandate that packaged foods must contain less than 20 parts per million of gluten. That’s the amount a person with celiac disease or gluten sensitivity can tolerate, according to studies cited by the FDA.
So what do the new standards mean for a small business owner?
Miffy Jones owns Miffy’s Foods. It’s a small West Linn-based company that sells baking mixes. She sources gluten-free whole grains from nearby Bob’s Red Mill and she avoids any contamination with gluten.
“It’s a lot of extra work, but if you do it right, you can actually produce gluten free products in a licensed kitchen,” Jones said.
Jones also does a home gluten test on her muffin mixes.
“Mine always come in under 5 parts per million, which is great,” Jones added.
Stores may still carry packaged foods produced before August 5 of this year.
A detailed Q&A from the FDA can be found here.
OPB | Feb. 22, 2017