On September 10 , 2024 , the U.S. Food and Drug Administration ( FDA ) released " gluten- free " labeling standards . The main contents are as follows:

　　( 1 ) Any kind of wheat, rye, barley or hybrids of these cereals. Ingredients extracted from these grains are not processed to remove gluten. If the gluten content in the food is 20 mg/kg or more, but the ingredients extracted from these grains have been processed to remove the gluten;

　　( 2 ) Foods that do not contain gluten, such as bottled mineral water, fruits, vegetables and eggs, can also be labeled as "gluten-free" as long as the gluten content in contact with food is less than 20mg/kg ;

　　( 3 ) If a food label says "gluten-free" but does not meet FDA 's requirements for the use of these terms, it is considered mislabeled and will be subject to FDA supervision. Currently, there are no effective methods to detect gluten in hydrolyzed and fermented foods, such as cheese and yogurt. Therefore, if these foods are labeled with a "gluten-free" statement, the manufacturer must keep relevant records to prove that the food is gluten-free. Protein standards.

　　For more details, see: https://www.fda.gov/consumers/consumer-updates/gluten-free-means-what-it-says ,