What is the allowable maximum gluten content for foods labeled as "Gluten Free"?

Foods labeled as "Gluten Free" must adhere to strict guidelines to ensure they are safe for individuals with celiac disease or gluten sensitivity. According to regulations, a product can be labeled as gluten-free if it contains less than 20 parts per million (ppm) of gluten. This threshold is recognized by various health organizations, including the FDA and the European Food Safety Authority.

This limit is based on scientific research that helps determine a safe level of gluten consumption for these individuals, balancing the need for food safety with the practicality of food production. Products that meet this standard can confidently be marketed to those who must avoid gluten, ensuring they reduce the risk of exposure to gluten while allowing for a wider variety of food choices.