Foods with Over 20 mg/kg of Gluten Can Still Bear "Gluten-Free" Labels—How Can Consumers Distinguish Authenticity?

On September 10, 2024, the U.S. Food and Drug Administration (FDA) issued regulations regarding the "gluten-free" label. Its core contents are as follows:

(1) Food products involving wheat, rye, barley and their hybrids shall not be labeled "gluten-free" if the ingredients containing these grains have not been treated to remove gluten and the food contains a gluten content of 20mg/kg or more. Even if the food contains 20mg/kg of gluten or more, it can be labeled "gluten-free" if the ingredients are derived from the above cereals and have been processed to remove gluten;

(2) Food that does not contain gluten itself, such as bottled mineral water, fruits, vegetables and eggs, etc., can also be labeled "gluten-free" as long as the gluten content in contact with it does not exceed 20mg/kg;

(3) If a food label states "gluten-free" but does not comply with FDA's regulations for the use of the term "gluten-free," the label will be deemed inappropriate and FDA will monitor such violations. Since there is currently no effective way to test the gluten content of hydrolyzed and fermented foods, such as cheese and yogurt, manufacturers must maintain documentation to confirm that the product meets the gluten-free standard if such foods are labeled "gluten-free."