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GLuten Free Statement


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How Does USFDA Define 'Gluten-Free'?

In addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA now allows manufacturers to label a food "gluten-free" if the food does not contain any of the following:

1. An ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains

2. An ingredient derived from these grains and that has not been processed to remove gluten

3. An ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten

Foods such as bottled spring water, fruits and vegetables, and eggs can also be labeled "gluten-free" if they inherently don't have any gluten.

Our RUBS and "Herb Seasonings" are also "Gluten Free". Click either to see what we have to offer.
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