Gluten-Free Labeling Regulations

Gluten-free labeling regulations require products to meet specific standards set by authorities like the FDA and USDA. Generally, a product labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, a protein found in wheat, barley, and rye. This ensures the product is safe for most people with gluten sensitivities or celiac disease. Manufacturers must test and verify their products meet these standards before labeling them as gluten-free. These regulations help consumers make informed choices and reduce health risks associated with gluten exposure.