U.S. FOOD LABELS
How to read gluten-free labels in the U.S.
A gluten-free claim can be useful information, but it is voluntary. Looking at the current package is still the best way to confirm the product you are about to buy.
What a gluten-free claim means
For FDA-regulated foods, a manufacturer that uses “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” must meet FDA requirements. The rule includes a threshold of less than 20 parts per million of gluten and limits certain wheat, barley, rye, and related ingredients unless they meet the rule’s conditions.
What the claim does not tell you by itself
A claim does not replace the rest of the package. Read the ingredient list and look for information relevant to your own needs. Some foods that are naturally free of gluten may not display a gluten-free claim because manufacturers are not required to use one. A third-party certification logo can be additional information, but the FDA does not endorse a particular certification program.
Keep the category in mind
The FDA rule covers many foods and beverages, but regulatory coverage can differ for meat, poultry, certain egg products, and most alcoholic beverages. Restaurant practices and regional products can also vary. If you have a medical need, ask questions when the package or menu is unclear.