Last August, the U.S. Food and Drug Administration issued an ultimatum: Food manufacturers had one year to make sure any "gluten-free" products met FDA requirements.
That deadline is up. To use the "gluten-free" label, products must now have an undetectable level of gluten and cannot have any ingredient containing wheat, rye, barley, or any their derivatives.
If manufacturers continue to use the "gluten-free" label without bringing their food up to scratch, they will be subject to regulatory action from the FDA. (Some foods, such as pasta, may still be on shelves legally for a while if they were produced before the ruling.)
There are approximately 3 million people in the United States who have celiac disease, and even a small amount of gluten can cause damage in their bodies. Some doctors also believe people can be sensitive to gluten or have a gluten intolerance, which is not as severe.