Tag: Very low gluten

According to the Codex Alimentarius Commission and EU directives, "very low gluten" content is defined as between 21 and 100 parts per million (ppm) of gluten. This specific designation distinguishes it from the stricter "gluten-free" label and is vital for understanding dietary restrictions for conditions like celiac disease.

According to international standards, products labeled as "very low gluten" contain between 21 and 100 parts per million (ppm) of gluten. This designation is distinct from "gluten-free," which has a stricter threshold, and understanding the difference is crucial for individuals with gluten sensitivities or celiac disease.

According to European regulations, the maximum gluten content for a product labeled "very low gluten" is 100 parts per million (ppm). Therefore, the claim that very low gluten products can contain 150 parts of gluten per million is false. This common misconception highlights the critical importance of understanding food labeling standards, especially for individuals with celiac disease or gluten sensitivity.

According to the Codex Alimentarius Commission, a food can be labeled "very low gluten" if it contains between 21 and 100 parts per million (ppm) of gluten. This standard distinguishes it from truly "gluten-free" products, which must contain less than 20 ppm, and is crucial for those navigating specific dietary requirements.

According to international food standards, a food product labeled as 'very low gluten' can contain between 21 and 100 parts per million (ppm) of gluten. This is distinct from the stricter 'gluten-free' standard, which requires products to have less than 20 ppm of gluten.

According to EU regulations, a product must contain no more than 100 parts per million (ppm) of gluten to be labelled a **very low gluten product**. This differs significantly from the stricter standard for 'gluten-free' items, impacting individuals with varying gluten sensitivities.