This presentation provides an overview of the basic information required on food labels in the U.S. and delves more deeply into how food nutrition information is worded, including on gluten-free foods. Learn how “wheat” must appear on food labels according to FDA guidelines, and how and when “wheat” and “gluten-free” can both appear on the same label. Gain a better understanding of gluten-free certification marks with a focus on GFCO’s multi-step process for certifying products.
SPEAKER(S)
Cynthia Kupper