Gluten-free certification

Gluten-free certification is a label or designation that verifies a product contains little to no gluten, a protein found in wheat, barley, and rye. This certification is crucial for individuals with celiac disease or gluten sensitivity, as consuming gluten can cause serious health issues. To earn the certification, manufacturers must meet strict standards, usually ensuring gluten levels are below 20 parts per million (ppm). This involves thorough testing and adherence to specific processes to avoid cross-contamination. Certified products provide consumers with confidence that they are safe to eat for those avoiding gluten in their diets.