All food labeled “gluten free” or “GF” must meet with the Food and Drug Administration’s (FDA) requirements. According to the FDA rule, all food that’s naturally free of gluten or any food that contains less than 20 ppm (particles per million) of gluten may be labeled as “GF”.
The FDA allows some—although in insignificant amounts—gluten in foods that are labeled “GF”. According to the FDA, any amount of gluten below 20 ppm may be unavoidable. The FDA based their decision on scientifically validated methods to accurately detect gluten in food. They concluded that there was no scientifically validated method available to reliably detect gluten in food below 20 ppm at the time when the final rule was issued (2013).
Some manufacturers, including Schär, voluntarily choose to label their GF foods at levels much lower than the one required by the FDA, i.e. below 5 ppm. However, the FDA doesn’t require manufacturers of GF foods to test for levels of gluten at any time in the production process. The FDA also allows for manufacturers to produce both GF and gluten-containing foods at a single facility. The same manufacturers are not required to label their products with the advisory statement “made in a facility that also processes wheat”.
All Schär manufacturing facilities are solely dedicated to production of GF foods. We work closely with growers of GF grains to oversee the production cycle from the very start. We also test all raw ingredients as well as the final product for gluten regularly.
This article has been written by our in-house Dietitian. If you have any nutrition-related inquiries, please contact us.