food trends
NEW GLUTEN-FREE
LABELING RULES
Manufacturers and retailers who
produce and sell gluten-free items
take note: The Food and Drug
Administration has implemented
four criteria that foods must meet
to be labeled gluten-free. This finally
provides a standard definition to
protect the health of three million
Americans with celiac disease. In
order for a product to use the term
"gluten-free," a food must meet all
of the requirements of the definition, including that it contain less
than 20 parts per million of gluten.
The rule also requires foods with the
claims "no gluten," "free of gluten,"
and "without gluten" to meet the
definition for "gluten-free" as well.
The good news is that many foods
currently labeled as "gluten-free"
already meet the new federal definition. If not, manufacturers have until
August 2014 to bring their labels into
compliance.
Protein Power
Sassy
Tea Kettle & Tea Cup Set.
From the Yama Glass Tea Collection.
Once only eaten by devoted
vegetarians, tofu, tempeh
and seitan have become
popular with carnivores. Out
of 36 percent of consumers
who indicate they eat these
meat alternatives, only 7
percent identify themselves
as vegetarians, according to
new research by Mintel. And
instead of using alternative
meats in place of real meat,
16 percent use them alongside each other.
(continued on p. 62)
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