It’s estimated that 3 million people have celiac disease, but until last week, there was no FDA definition of gluten-free, so there was no standard that food or beverages had to meet in order to earn a gluten-free label. Sometimes “gluten-free” could mean “eh, close enough.” Now we have a regulated definition of what a “gluten-free” label should guarantee: food containing no more than 20 parts per million of gluten. So, what does that mean?

Gluten in food is measured in parts per million of the protein. Less than 20 parts per million (20ppm) means that gluten is less than .002% of the food; or, there are 20 milligrams of gluten for every 1 kilogram of food. This is also the standard in Europe and Canada, and seems to be the agreed upon amount that is safe for most who suffer from celiac disease.

However, most third party organizations require lower ppm’s before certifying a food or beverage as gluten-free. You may have noticed that some labels say “gluten-free” and others say “certified gluten-free.” The difference is that if a product is certified gluten-free, a third party has likely tested the food or beverage to ensure that the gluten-free claim is accurate. They also have their own standards for what gets their gluten-free label. Most third parties require that food test below 10ppm before they can be certified as gluten-free.

The Good Bean snacks are certified gluten-free, so you can be sure they meet the strictest standard :) Of course, passing the test was easy because chickpeas are naturally gluten-free. But our certification also ensures no cross-contamination with other foods containing gluten. They’ve also been certified delicious, by various third parties. Have you certified them delicious yet?