In the United States, the Food and Drug Administration (FDA) has established specific guidelines for labeling products as "gluten-free." According to these guidelines, a product must contain less than 20 parts per million (ppm) of gluten in order to be labeled as "gluten-free." This regulation provides a standard definition for manufacturers and ensures that individuals with gluten sensitivities or celiac disease can confidently choose products that meet their dietary needs.

For example, a package of gluten-free pasta may bear the "gluten-free" label if it contains less than 20 ppm of gluten, indicating that it is safe for individuals with gluten-related disorders to consume.

It's important to note that these regulations apply to packaged foods regulated by the FDA. Foods regulated by the United States Department of Agriculture (USDA) and alcoholic beverages regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB) have their own labeling requirements.

In addition to the FDA's guidelines, individual states may have their own regulations regarding gluten-free labeling. For instance, some states require products labeled as "gluten-free" to undergo testing to ensure compliance with the FDA's standard.

When it comes to international standards, the Codex Alimentarius, a collection of internationally recognized food standards, also provides guidelines for gluten-free labeling. These guidelines serve as a reference for countries around the world, helping to harmonize gluten-free labeling practices on a global scale.

Overall, understanding the gluten-free labeling laws is essential for both consumers and food manufacturers to ensure the safety and accuracy of product labeling.