FDA’s final rule on gluten free labeling has gone into effect this week. The rule was published last year, but FDA gave the food industry one year to comply with the new requirements.

All products that now make “gluten-free” claims must not contain any prohibited grains, including wheat, barley or rye, or ingredients derived from these prohibited grains, unless the ingredients have been processed to remove gluten. Additionally, foods that are inherently free of gluten, but may have unavoidable contact with gluten-containing foods can make a gluten-free claim if the amount of gluten in the finished product is less than 20 ppm.

Most dairy products are naturally free of gluten, but some ingredients used in dairy foods may be derived from prohibited grains, which would make these foods ineligible for the gluten-free claim. Brownie and cookie inclusions in ice cream and some flavorings may include ingredients derived from wheat or other prohibited grains. Cheese cultures and yeast extract may also disqualify products from making a gluten-free claim if these ingredients are grown on gluten-containing media, unless they are processed to remove gluten.

This newly defined claim was a requirement of the Food Allergen Labeling and Consumer Protection Act (FALCPA), but it also aligns with a major trend in food – consumers seeking out gluten-free products for weight loss or other health benefits. There is a definite need for people with celiac disease to limit their consumption of gluten in order to prevent a variety of negative health reactions. But over the past few years, many people without diagnosed celiac disease have also begun eliminating the gluten from their diets. They often cite weight loss or prevention of conditions other than celiac disease as their main reasons for searching out gluten free foods and beverages.

Despite concerns about the healthfulness of severely restricted diets without a medical need, it appears that the gluten-free craze will continue for some time. And after it passes, consumers with celiac disease will still seek out gluten-free products. This means that dairy products that meet the definition of FDA’s new gluten-free claim will still be in demand.