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Expert Analysis

Tips For Restaurants (And Counsel) In A Gluten-Free World

Law360, New York (August 22, 2014, 4:53 PM EDT) -- On Aug. 5, 2014, the U.S. Food and Drug Administration's final regulatory definition of the terms "gluten-free," "no gluten," "free of gluten," or "without gluten" took effect, meaning that food sellers — including restaurants — who elect to make use of this voluntary term on their labels or menus must ensure that foods bearing that phrase contain 20 ppm or less of gluten. Many food industry players want a piece of the $10.5 billion pie of the gluten-free food sector.[1] Counsel who advise food sellers and restaurants that are considering use of "gluten-free" labels should educate themselves and their clients on several key issues pertinent to this decision....

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