Walk down any grocery aisle and you will see an array of symbols, seals, and claims on food packaging: ‘gluten-free,’ ‘certified gluten-free,’ ‘made in a dedicated facility,’ ‘tested to below 10 ppm.’ For someone new to the gluten-free world, these labels can be confusing, and the differences between them matter. Understanding what each certification label means is essential for making safe food choices, especially for people with celiac disease where even trace amounts of gluten can cause damage. GlutenSafe.io breaks down every major gluten-free certification program, what the labels look like, what standards they enforce, and which ones you can trust.
This guide covers the FDA gluten-free labeling rule, the three major third-party certification organizations, advisory statements like ‘may contain wheat,’ and international labeling differences. By the end, you will be able to pick up any product and know exactly how much assurance that label provides.
The FDA Gluten-Free Labeling Rule
In August 2013, the U.S. Food and Drug Administration finalized a rule defining what ‘gluten-free’ means on food labels. Under this rule, any food labeled ‘gluten-free,’ ‘free of gluten,’ ‘without gluten,’ or ‘no gluten’ must contain less than 20 parts per million (ppm) of gluten. This threshold was chosen based on scientific evidence suggesting that most people with celiac disease can tolerate up to 20 ppm without adverse health effects.
The 20 ppm standard aligns with the Codex Alimentarius international food standard used by most countries. It is important to understand that 20 ppm is not zero gluten. It means that for every million parts of food, no more than 20 of those parts can be gluten. In practical terms, you would need to eat a very large amount of a product at 20 ppm to consume a clinically significant dose of gluten, but for highly sensitive individuals, the cumulative effect of multiple products at or near the limit can be a concern.
Key Points About the FDA Rule
- The rule is voluntary: manufacturers are not required to label products as gluten-free, but if they do, they must meet the 20 ppm standard
- The FDA does not pre-approve or certify products. Compliance is enforced through post-market surveillance and testing
- Manufacturers are responsible for ensuring their products meet the standard
- The rule applies to FDA-regulated foods but does not cover alcohol (regulated by TTB) or meat/poultry (regulated by USDA)
- Fermented and hydrolyzed products (like soy sauce) have additional compliance requirements
- Violations can result in warning letters, product seizures, and legal action
Because the FDA does not pre-certify products, the ‘gluten-free’ claim on a label relies on manufacturer honesty and self-testing. This is why many in the celiac community prefer products with third-party certifications. The Gluten Safety app can help you identify certified products while shopping.
GFCO: The Gluten-Free Certification Organization
The Gluten-Free Certification Organization (GFCO) is the most widely recognized third-party certification program in North America. Operated by the Gluten Intolerance Group (GIG), GFCO certifies products that test to below 10 ppm of gluten, which is stricter than the FDA’s 20 ppm requirement. The GFCO logo is a stylized grain crossed out inside a circle, and it appears on thousands of products across the United States and Canada.
GFCO certification involves a rigorous process. Manufacturers must submit their ingredients, supply chain documentation, and manufacturing processes for review. GFCO conducts annual facility inspections, requires ongoing product testing, and can perform random spot-checks throughout the year. Products must pass every test at below 10 ppm to maintain certification.
For consumers with celiac disease, GFCO certification provides the highest level of assurance available in the marketplace. When you see the GFCO seal, you know that the product has been independently tested and verified, not just by the manufacturer but by an external organization with strict standards. GlutenSafe.io recommends prioritizing GFCO-certified products whenever possible.
NSF International Gluten-Free Certification
NSF International is a global public health organization that offers gluten-free certification. Like GFCO, NSF certifies products to below 20 ppm (matching the FDA standard) or can certify to stricter thresholds depending on the manufacturer’s request. NSF certification involves facility audits, supply chain review, and product testing.
The NSF gluten-free mark is less common than GFCO but is still a reliable certification. NSF is well-known for its certifications in water quality, dietary supplements, and food safety, so their gluten-free program benefits from their broader reputation for rigor. Some larger food manufacturers prefer NSF because of its international recognition and the breadth of its certification programs.
CSA Recognition Seal
The Canadian Celiac Association (CCA) operates a recognition program for products that meet its gluten-free standard. Products bearing the CCA recognition seal must contain less than 20 ppm of gluten and undergo annual audits and testing. This seal is more commonly seen in Canada but appears on some products distributed in the United States.
In addition to the CCA, the Celiac Support Association (CSA, based in the U.S.) also operates a recognition seal program with a notably stricter standard of less than 5 ppm. This makes CSA the strictest certification available, though fewer products carry this seal due to the difficulty of meeting such a low threshold. For individuals with extreme sensitivity, CSA-certified products may provide the greatest peace of mind.
Understanding Advisory Statements
Advisory statements like ‘may contain wheat,’ ‘processed in a facility that also processes wheat,’ and ‘made on shared equipment with wheat’ are not regulated by the FDA. They are voluntary disclosures by manufacturers about potential cross-contamination risks. This means their presence or absence does not have a standardized meaning.
What Advisory Statements Mean in Practice
- ‘May contain wheat’ or ‘may contain traces of wheat’: The manufacturer is aware of cross-contamination potential but has not tested or verified the level of gluten. Approach with caution.
- ‘Processed in a facility that also processes wheat’: The product is made in the same building as wheat products. Risk level depends on the facility’s practices.
- ‘Made on shared equipment with wheat’: The product is made on the same production line as wheat products. Higher risk than shared facility alone.
- ‘Made in a dedicated gluten-free facility’: The strongest assurance from an advisory statement. No wheat enters the building.
- No advisory statement at all: This does NOT mean the product is free of cross-contamination risk. Many manufacturers omit advisory statements entirely.
These advisory statements are where the Gluten Safety scanner app provides the most value. By scanning a product, you can quickly access information about the manufacturer’s practices, certification status, and community reports that go beyond what the label alone tells you. The cross-contamination guide on our site provides more context for evaluating these risks.
International Labeling Differences
Gluten-free labeling standards vary significantly around the world. The European Union uses the Codex Alimentarius standard of 20 ppm for ‘gluten-free’ and also allows a ‘very low gluten’ claim for products between 21 and 100 ppm. Australia and New Zealand have the strictest standard in the world: products labeled ‘gluten-free’ must contain no detectable gluten at all, using a testing sensitivity of 3 ppm.
When traveling internationally, be aware of these differences. A product labeled ‘gluten-free’ in Australia has been tested to a much stricter standard than the same claim in the United States or Europe. In some developing countries, gluten-free labeling may not be regulated at all, making it essential to rely on recognized international certification marks. GlutenSafe.io is working to make navigating these international standards easier for our global user community.
Putting It All Together: A Label-Reading Framework
When evaluating a product’s safety, use this hierarchy of trust. First, look for third-party certification from GFCO, NSF, or CSA. These provide the strongest assurance because an independent organization has tested and verified the product. Second, look for the FDA-regulated ‘gluten-free’ claim, which legally requires the product to be below 20 ppm. Third, read advisory statements for additional context about manufacturing practices. Fourth, read the full ingredient list for any obvious gluten-containing ingredients.
- Highest trust: Third-party certified (GFCO at 10 ppm, CSA at 5 ppm)
- High trust: FDA-regulated ‘gluten-free’ label (below 20 ppm, manufacturer-verified)
- Moderate trust: ‘Made in a dedicated facility’ with gluten-free claim
- Lower trust: ‘Gluten-free’ claim with ‘may contain wheat’ advisory (contradictory signals)
- Lowest trust: No gluten-free claim, no certification, no advisory statements, with gluten ingredients absent from the ingredient list
Navigating gluten-free certification labels becomes second nature with practice. Combine your label-reading skills with the Gluten Safety app for instant product verification, and explore GlutenSafe.io for ongoing education about safe eating. Knowledge is your best defense, and understanding these labels puts you in control of your health every time you shop.