In the context of food labeling, how is "Gluten Free" defined?

The definition of "Gluten Free" is particularly important for individuals with gluten-related disorders, such as celiac disease. In the context of food labeling, "Gluten Free" is defined as food that may contain trace amounts of gluten. This means that while the product is made without gluten ingredients, it is still recognized that there can be very small amounts of gluten present due to cross-contact during processing or handling.

The regulatory standards in many regions allow for the label "Gluten Free" to be applied to products that have rigorously tested to contain less than 20 parts per million (ppm) of gluten, though some brands may operate with stricter internal standards. Understanding that "Gluten Free" does not imply complete absence but rather a safe and minimal threshold is crucial for consumers relying on this labeling.