Created: 08/05/2014 11:40 AM WHEC.com
Starting today, "gluten-free" labels on packaged foods have real meaning.
Under new FDA labeling guidelines that take effect today, items labeled "gluten free" must contain less than 20 parts per million of gluten. That will ensure that those products are technically free of wheat, rye and barley. Under the old rule, wheat had to be labeled on food packages but barley and rye did not.
The new labeling regulations do not apply to restaurants.