Starting this week, “gluten free” labels on packaged foods have real meaning. Until now, the term “gluten-free” was unregulated, and manufacturers made their own decisions about what it meant. However, under a new requirement announced a year ago, food manufactures had until yesterday to ensure that anything labeled gluten-free contains less than 20 parts per million of gluten, ensuring that the products are technically free of wheat, rye and barley.
