Hershey's Chocolate Syrup, 48-Oz (4-Pack)

To be labeled as "Gluten-Free," food products must meet the standards proposed by the U.S. Food and Drug Administration (FDA). The FDA has established specific guidelines that manufacturers must adhere to in order to make gluten-free claims on their food items.

According to the FDA's regulations, for a food product to be considered gluten-free, it must contain less than 20 parts per million (ppm) of gluten. This threshold level is considered safe for individuals with celiac disease or gluten sensitivity. Gluten is a protein found in certain grains, such as wheat, barley, and rye, and it can trigger an adverse reaction in those with gluten-related disorders.

The FDA's gluten-free labeling rule applies to all foods regulated under the Federal Food, Drug, and Cosmetic Act, including conventional foods, dietary supplements, and even some medications. Manufacturers are responsible for ensuring that their products meet the gluten-free criteria before making such a claim on the label.

To qualify as gluten-free, a food product must not contain any wheat, rye, barley, or crossbreeds of these grains. Additionally, the product must not contain any ingredients derived from these grains, unless the ingredient has been processed to remove the gluten content to a level of less than 20 ppm.

Manufacturers may also choose to label their products as "no gluten," "free of gluten," or "without gluten," as long as the final product still contains less than 20 ppm of gluten. These alternative terms are considered equivalent to the "gluten-free" label.

It's important to note that the FDA's gluten-free labeling rule does not apply to foods that are inherently gluten-free, such as fresh fruits, vegetables, and certain dairy products. These foods can be labeled as gluten-free without the need to meet the specific 20 ppm threshold.

By adhering to the FDA's guidelines, food manufacturers can provide consumers with accurate and reliable information about the gluten content of their products. This allows individuals with gluten-related health concerns to make informed choices and safely incorporate gluten-free options into their diets.

Overall, the FDA's standards for gluten-free labeling aim to ensure that consumers can trust the claims made on food packaging and have access to a wider variety of safe and compliant gluten-free products.

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