A new EU labelling law allows people with an intolerance to gluten to be better informed of the level of gluten in their food. Foods that contain less than 20 ppm (or 20 mg gluten/kg) can be labelled gluten free and foods that contain less than 100 ppm can be labelled “very low gluten”.
Gluten intolerance can be very serious, damaging the lining of the small intestine and abnormal absorption of nutrients.
The regulation can be downloaded from the European law website.