Today, the U.S. Food and Drug Administration (FDA) issued a final rule that adds gluten-free labeling compliance requirements for fermented and hydrolyzed foods like soy sauce, cheese, yogurts, pickles and more, as well as for distilled foods, like vinegar. This is important and exciting news for the celiac disease patient and caregiver community, who can be assured these foods meet the definition of gluten-free established by the FDA in 2013.

We also learned that U.S. Health and Human Services Secretary, Alex Azar, under whose management the FDA  falls, has celiac disease. He commented on the final rule, “These new compliance requirements for labeling a product ‘gluten-free’ will protect individuals with celiac disease, an incurable, hereditary disorder that millions of Americans, including myself, live with. The FDA’s final rule helps to ensure common products labeled ‘gluten-free’ really are gluten-free, equipping consumers to make the best choices for their health and their families.”

The Celiac Disease Foundation coordinated comments from the celiac disease patient and research community to the FDA when the rule was proposed. The Foundation will continue to work with the FDA and other federal agencies to improve gluten-free labeling regulations and their enforcement.

FDA Finalizes Gluten-Free Labeling Rule for Fermented and Hydrolyzed Foods

Celiac Disease Foundation