Food labeling for gluten free products still has a long way to go. Unlike allergy information, gluten information is not yet required on labels in the US. However gluten labeling standards have come a long way internationally as well as in the US in past few years, bringing important new changes that will mean a lot to those with celiac disease.

When the Codex Alimentarius Commission; an international body that is responsible for food safety standards, adopted a standard for labeling foods that are gluten free that is clear and uniform, the FDA began to follow suit, and is working on a standard of their own based on the standard already set internationally.

This new standard requires that foods labeled gluten free can contain no more than 20 parts gluten per million as opposed to the old standard that allowed up to 200 parts per million. A new special category will be added that recommends special labeling for products that are rendered gluten free thru processing such as those with wheat starch in them.

While this standard has not yet been adopted in the US it means good things for the gluten free community, a single standard both in Europe and the US that would give those with celiac disease the confidence to know that their foods which are labeled gluten free truly are gluten free.

The European Union’s Food Standards Agency has also established guidelines for allowing for labeling of foods that are reduced or low gluten, which contain below 100 parts per million of gluten.  In addition there is also a rule that says that foods that are naturally gluten free cannot be labeled as gluten free but must be labeled as naturally gluten free.

While these laws have not yet been adopted by the US, the FDA is working towards similar voluntary labeling standards for US manufacturers.  A final rule is expected sometime late in 2009 and although it is a voluntary ruling it is expected that manufacturers will adopt these rulings.