Last summer, the FDA published a new regulation defining “gluten free” for voluntary food labeling. Regulators wanted to provide a uniform standard definition to help the approximately 3 million Americans who have celiac disease. To use the term “gluten free” on its label, a food must contain fewer than 20 parts per million of gluten. Manufacturers will have a year -- after the rule is published -- to bring their labels into compliance with the rule.
What does the market look like? According to the National Foundation for Celiac Awareness, there are an estimated 3 million Americans with celiac disease and another 18 million Americans who may suffer with symptoms related to gluten, but who have non-celiac gluten sensitivity.