The Food and Drug Administration’s final rule on gluten-free labeling takes effect this week, notes Michelle Matto, IDFA’s nutrition and labeling consultant, in her latest Nutrition Notes blog post.

All products that now make “gluten-free” claims must not contain any prohibited grains, including wheat, barley or rye, or contain ingredients derived from these grains unless the ingredients have been processed to remove gluten.

Matto says most dairy products are naturally free of gluten, but some ingredients used in dairy foods may be derived from prohibited grains.

​Read the blog here.