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

(1) Any kind of wheat, rye, barley or a hybrid of these grains. Ingredients extracted from these grains are unprocessed to remove gluten. If the food contains 20mg/kg or more of gluten, but ingredients extracted from these grains have been processed to remove gluten;

(2) Foods that do not contain gluten themselves, such as bottled mineral water, fruits, vegetables and eggs, may also be labeled "gluten-free" as long as the gluten content in contact with the food is less than 20mg/kg;

(3) If a food label is labeled "gluten-free" but does not meet FDA requirements for the use of these terms, it is considered mislabeled and will be subject to FDA regulation. Currently, there is no effective way to test for gluten in hydrolyzed and fermented foods, such as cheese and yogurt, so if these foods are labeled with a "gluten-free" claim, the manufacturer must keep records to prove that the food meets the gluten-free standard.