The EU Adopts A New Standard For Gluten-Free Labeling

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For a long time, now, the EU has used an, (IMO), unacceptably high tolerance level for GF labeling. Years ago, research by Dr. Fasano, and others, demonstrated that the old standard of 200 parts per million, (ppm) of gluten, (maximum), was way too high, for many people with gluten-sensitivity enteropathy. Dr. Fasano demonstrated that many celiacs react at a level of 50 ppm, and, of course, a few react to levels much lower than that.

Therefore, it's good to see that the The European Union’s Food Standards Agency, (FSA), has finally gotten around to issuing new labeling rules for foods labeled as "gluten-free". The new rules state that foods labeled as "gluten-free", must have less than 20 ppm of gluten, and this standard seems to be the rule for most nations now, or will be, in the near future.

http://www.celiac.com/articles/21734/1/ ... Page1.html

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