Gluten-free labeling

Gluten-free labeling indicates that a food product contains 20 parts per million (ppm) or less of gluten, a protein found in wheat, barley, and rye. This is important for individuals with celiac disease or gluten sensitivity, who must avoid gluten to prevent health issues. In many countries, including the U.S., products labeled as gluten-free must meet strict guidelines to ensure safety for those avoiding gluten. Proper labeling helps consumers make informed choices and promotes a safer food environment for people with gluten-related disorders.