labeling

Time Magazine recently featured an article that looked into the many misconceptions consumers have when it comes to their food being labeled with “sell by,” “best

“Gluten-Free” might represent a new diet fad to some, but to those that suffer from celiac disease, the label is of the utmost importance. Celiac disease is a digestive condition that can reek havoc on sufferers’ daily lives if gluten finds a way into their diets. To ensure the safety of celiac sufferers, the FDA has stepped in to regulate gluten-free claims on food packaging.

According to an FDA News Release: “This new federal definition standardizes the meaning of ‘gluten-free’ claims across the food industry. It requires that, in order to use the term ‘gluten-free’ on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims ‘no gluten,’ ‘free of gluten,’ and ‘without