A comparison of gluten levels in labeled gluten-free and certified gluten-free foods sold in the United States

Most of the products tested in this assessment contained 20 p.p.m. gluten. Most of the certified products also tested at or below the more stringent gluten levels of the certifying organizations. However, there remains room for improvement as 100% of products labeled gluten-free should test 20 p.p.m. gluten. If a product is voluntarily labeled gluten-free, it should have a gluten level 20 p.p.m. If a product is voluntarily certified gluten-free, it should have a gluten level below the level set by the certifying organization. It is hoped that better oversight on the part of manufacturers of gluten-free foods will cause all foods voluntarily labeled gluten-free to be in complete compliance with the gluten-free labeling rule by 5 August 2014. © 2015 Macmillan Publishers Limited All rights reserved.