The Food and Drug Administration (FDA) released new regulations late last week clarifying and standardizing the definition of “gluten-free” for voluntary labels on food packages. In order to be labeled gluten-free or something similar, foods must now meet all requirements of the legal definition, including containing less than 20 parts per million of gluten. The rule will be final 30 days after publication, and food manufacturers will have a year to comply with it. The North American Millers’ Association and the American Bakers Association, both of which NAWG works with closely, commended the FDA for clarifying the definition of gluten-free. More from FDA on the new standards is available via