Gluten Free Labeling

U.S. Food and Drug Administration (FDA) Labeling Rules

Foods labeled "gluten-free," "no gluten," "free of gluten" or "without gluten" should contain less than 20 parts per million (ppm) of gluten. The labeling is voluntary and does not require that manufacturers test their products for gluten.

Note: The FDA labeling rules do not apply to products regulated by the U.S. Department of Agriculture (USDA) or the Alcohol and Tobacco Tax and Trade Bureau (TTB). The USDA regulates the labeling of meats, poultry, and certain egg products. TTB regulates the labeling of most alcoholic beverages.

FDA References

• Gluten-Free Labeling of Foods Main Page
• FDA Final Rule on Gluten-Free Labeling of Foods (PDF)
• Questions and Answers on the Gluten-Free Food Labeling Final Rule