The U.S. Food and Drug Administration (FDA) has defined the term "gluten-free" for voluntary food labeling. The standard will provide consumers the assurance that food products are gluten-free and help to ensure that the claims on the gluten-free foods are reliable and consistent across all food industry.
Gluten, a protein found in wheat, rye, barley and other grains, can be dangerous for individuals with celiac disease. The FDA has set the gluten limit of less than 20 parts per million for food that has a label stating gluten-free, no gluten, free of gluten or without gluten.
Compliance for this gluten limit will commence in August 2014.