On September 10, 2024, the U.S. Food and Drug Administration (FDA) issued the "gluten-free" label standard. The main contents are as follows:

In addition to limiting the unavoidable presence of gluten to less than 20 ppm, the FDA allows manufacturers to label a food “gluten-free” if the food does not contain any of the following:

    · an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains,

    · an ingredient derived from these grains and that has not been processed to remove gluten, or

    · an ingredient derived from these grains that has been processed to remove gluten, if it results in the food containing 20 or more ppm gluten

Foods that are inherently gluten-free, for example bottled spring water, fruits and vegetables, and eggs can also be labeled “gluten-free” provided any gluten that came in contact with the food is less than 20 ppm.

A food label that bears the claim “gluten-free,” as well as the claims “free of gluten,” “without gluten,” and “no gluten,” but fails to meet the FDA requirements for use of these terms is considered misbranded and subject to regulatory action by the FDA.

Currently, there are no valid tests to detect gluten in foods that are hydrolyzed and fermented, like cheese and yogurt. So if they display a "gluten-free" claim, manufacturers must keep certain records to show that the foods meet gluten-free standards.  

Learn more: https://www.fda.gov/consumers/consumer-updates/gluten-free-means-what-it-says