As of Tuesday, foods bearing a “gluten-free” label must fall in line with national regulations that stipulate what is, and is not, considered a gluten-free food.
Previously unregulated, FDA established its final rule defining the term “gluten-free” for voluntary use on food labels last year. The administration determined food packages bearing the term can only use it if the food does not have an ingredient that is a gluten-containing grain, such as wheat, barley or rye. Foods can also be labeled gluten-free if the food contains a gluten-containing ingredient as long as the ingredient has been processed to remove the presence of gluten below 20 parts per million.