New FDA rules now say that food marked “gluten-free” can’t have levels of gluten that exceed 20 parts gluten per million parts of food. In addition, these foods can’t contain rye, barley, wheat, or any crossbreeds of those items. According to Business Insider, this is the lowest level of gluten that can be detected and the new rule puts our gluten-free standard on par with those in other countries.

This is the first time we have legally binding rules about gluten-free foods in place. They come along with new high standards for foods marked “sodium free,” “sodium free,” and “sugar free.”

For people who suffer from celiac disease, it must be a relief to know that what they’re getting is actually following the most strict guidelines available. There are three million people suffering from celiac disease. About 18 million are gluten sensitive. And then there are those who are going gluten-free to lose weight through regimens like the paleo diet.

This is a $4.2 billion market.  For brands, there’s good and bad with these new rules.

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