The Food and Drug Administration (FDA) approved a new regulation for voluntary labeling of gluten-free products.
The K-State Food Development Lab has been helping businesses get their products ready for this rule.
The new definition for a gluten-free product will be any food containing less than 20 parts per million of gluten.
A leading expert in gluten food labeling from Kansas State University says even though the regulation is voluntary, most companies he works with are adding the new label because gluten free is so popular.
"Even though only about one percent of the population has celiac disease, which is gluten intolerance, the actual number or percentage of people buying gluten-free products has jumped to about 7 to 8 percent of the population and it continues to increase," said Fadi Aramouni, KSU gluten food labeling expert.
The Food Allergen Labeling and Consumer Protection Act has been asking for a definition of gluten-free for more than 5 years.