What is "Gluten Free"

Gluten Free products contain no wheat, no barley, no rye, no oats and any derivatives of these grains.

Gluten Free products are manufactured on separate lines or on extra clean lines.

All Gluten Free products are inspected in our lab continuously.


Inside the Regulation

FDA has set a gluten limit of less than 20 parts per million (ppm) for foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten.” This level is the lowest that can be reliably detected in foods using scientifically validated analytical methods. Other countries and international bodies use this same criteria, as most people with celiac disease can tolerate foods with very small amounts of gluten.

Before the issuing of the regulation, there were no U.S. standards or definitions for the food industry to use in labeling products “gluten-free.” This left many consumers, especially those with a health concern, unsure of a food’s gluten content.