The FDA can now take action against companies that cannot support claims that their products are "gluten-free," as new standards for such products take effect this week. Foods marketed as gluten-free and those labeled "free of gluten," "without gluten" or "no gluten" should have gluten content of less than 20 parts per million. "People with celiac disease can rest assured that foods labeled 'gluten-free' meet a clear standard established and enforced by FDA," said Felicia Billingslea, director of the agency's food labeling and standards division.