Gluten-Free Labeling Act

The Gluten-Free Labeling Act is legislation that sets clear standards for foods labeled as “gluten-free” in the United States. It requires food manufacturers to ensure their products contain less than 20 parts per million of gluten, a protein found in wheat, barley, and rye, making it safe for most people with gluten sensitivity or celiac disease. This law helps consumers easily identify truly gluten-free products, promotes transparency, and supports health and safety by establishing consistent labeling guidelines across the food industry.