As of Tuesday, foods bearing a “gluten-free” label must fall in line with national regulations that stipulate what is, and is not considered a gluten-free food.

Global information company NPD Group report one in four US consumers believe gluten-free is good for everyone, though the high cost and taste of gluten-free products outweigh these potential health benefits.

Food manufacturers must now meet a strict set of definitions before they place “gluten-free” on labels. Food and Drug Administration (FDA) has adopted a uniform standard that a food must meet all of the requirements of the definition, including containing less than 20 parts per million of gluten. 

Class action attorney Kristen Polovoy answers common questions about the new rule.