Non Gluten

Non-gluten refers to food products that do not contain gluten, a protein found in wheat, barley, and rye. It is not an ingredient itself but rather a designation for foods made without these grains. Many foods are naturally gluten-free, while others are specifically formulated to be gluten-free.

The term 'non-gluten' is used on food labels to indicate that a product is suitable for people who avoid gluten for dietary or health reasons. It is commonly found in baked goods, pasta, cereals, and processed foods that might otherwise contain wheat, barley, or rye.

The FDA requires that foods labeled 'gluten-free' must contain less than 20 parts per million (ppm) of gluten. This labeling is important for individuals with celiac disease, gluten sensitivity, or wheat allergy. Regulatory bodies like the FDA and EFSA have evaluated gluten and its removal from foods. While generally recognized as safe for the general population, for those with specific conditions, avoiding gluten is medically necessary.