(Reuters Health) - Some foods that don’t appear to contain wheat or gluten based on package labeling may still have trace amounts of these ingredients, a company-funded study suggests.
The U.S. Food and Drug Administration on Friday said that only food products containing less than 20 parts per million of gluten can be labeled "gluten free."
FDA enforces rule saying the claim can only be used for foods containing less than 20 parts per million of gluten
Intolerance or sensitivity is a hot topic in the food world these days. Food packaging is clearly in on the trend as it is common to see food labeled “gluten free,” “lactose free,” or “contains wheat.” What has brought about this tr...
A study reveals more than half of probiotics on sale in the US contain traces of gluten, with some labeled gluten-free containing the protein at levels exceeding FDA standards.