There are two categories:
– Foods containing 20ppm gluten or less can be labelled ‘gluten-free’
– Foods containing 21-100ppm gluten can be labelled ‘very low gluten’
The term ‘gluten-free’ implies no gluten. However, it is not possible to test for zero levels of gluten. Those with coeliac disease are able to safely tolerate a very small amount of gluten, so be aware that low levels of gluten are allowed in products that may be labelled gluten free.