The first compromise in FALCPA was to limit labeling to the presence of wheat.
Another compromise was the extent to which FALCPA addressed manufacturing and labeling practices.
Perhaps most troubling, to date, is that regardless of the requirements laid out in FALCPA, the rules for gluten-free labeling have yet to be codified (Allen 2011; Layton 2011).
However, with the passage of FALCPA, it is likely that a wider group of constituencies including those who do not have CD or a gluten-sensitivity, will share in shaping the meaning of gluten-free through the regulatory process.
FALCPA would also call on the federal government to improve the collection of food allergy data; convene a panel of experts to review food allergy research efforts; report to Congress on the number of allergen inspections done of food manufacturing facilities over a two-year period, and the ways in which these facilities can reduce or eliminate cross-contact; consider revisions of the Food Code to provide allergen-free preparation guidelines for restaurants and food service establishment; and investigate consumer preference pertaining to advisory food labeling such as precautionary "May Contain" statements.
FALCPA is the result of years of hard work and a cooperative effort involving the food industry, the Food and Drug Administration (FDA), FAAN, other consumer advocacy groups, concerned families nationwide, and bi-partisan efforts by federal legislators such as Senators Judd Greg (R-NH) and Edward Kennedy (D-MA), Representative Joe Barton (R-TX), Chair of the House Committee on Energy and Commerce Representative Michael Bilirakis (R-FL), Chair of the House Subcommittee of Health, Representative Jim Greenwood (R-PA) and Representative Nita Lowey (D-NY), the initial author of the legislation.
These Guidelines became the model for FALCPA
which will now require food manufacturers to provide common language on labels.
Bush signed FALCPA into law in August 2004 and goes into effect on January 1, 2006.
As the FALCPA deadline approaches, companies in the food industry are under increasing pressure to more accurately report the ingredients contained in their products," said Trent Landreth, CEO of Formation Systems.
The software provides unique functions that enable companies to meet FALCPA requirements including ingredient tracking down to the raw material level, automated allergen checks and automated generation of label content.