Celebrate the Forthcoming GF Labeling Regulations with ‘Cake for One’

“In 2004, the Food Allergen Labeling and Consumer Protection Act (FALCPA) tasked the Food and Drug Administration (FDA) to develop and finalize standards for gluten-free labeling. Due in 2008, the Celiac community is still waiting for FDA to fulfill that mandate. A year ago, news outlets from coast to coast were buzzing about gluten-free labeling. Activist chefs gathered in Washington, DC, to build the world’s tallest gluten-free cake, while advocates hosted a summit for gluten-free labeling.” [Source: 1in133.org]

As a result of these efforts, the FDA reopened the comment period for the gluten-free labeling regulations in the United States (FDA news release- August 2, 2011). They have since promised to issue the labeling regulations by the end of the third quarter of 2012 .

In anticipation of the release of these regulations, the American Celiac Disease Alliance (ACDA) invites you to make cupcakes — one for every year you have been gluten-free! Take a picture of your cupcakes and post to the ACDA’s Facebook page. Then spread awareness by sharing the link with your friends and family via email, Facebook, Twitter, Blog, etc.

Visitors may vote for their favourite cupcake entry by ‘liking’ the photo.The cupcake photos with the most ‘likes’ will receive gifts of gluten-free products and coupons from several gluten-free companies. Prizes will be awarded in categories, including ‘best presentation,’ ‘most unique decorations,’ ‘most years being gluten-free,’ and ‘kids corner.’ Interested in being a contest sponsor? Email ACDA. Visit 1in133.org for more information on labeling proposal resources and contest guidelines.

North of the border, Canada is currently in a “transition period between the old labelling regulations and new regulations that take effect on August 4, 2012. By that date, labels for all food products sold in Canada will have to carry clear identification of the priority allergens, gluten, and added suphites at a level greater than 10 ppm.” [Source: Canadian Celiac Association]

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