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Onsite News & Trends
Oct 24, 2014
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Best Practices for Preparing, Labeling and Serving Gluten-Free

    The Food and Drug Administration (FDA) announced its final ruling on voluntary gluten-free labeling for packaged food products in August 2013. At its core, the ruling requires packaged food products carrying a “gluten-free” claim to contain less than 20 parts per million (ppm) of gluten, the threshold considered safe for the majority of people with celiac disease. The announcement came as no surprise to food manufacturers, as the ruling was years in the making. ...More

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