Gluten-Free Certification is a process that verifies food products do not contain gluten, a protein found in wheat, barley, and rye. This certification is important for individuals with celiac disease or gluten sensitivity, as even small amounts of gluten can cause health issues. To achieve this certification, products must undergo testing to ensure gluten levels are below a specific threshold, typically 20 parts per million (ppm). Certified products often display a gluten-free label, helping consumers easily identify safe options while shopping. This certification is provided by various organizations, ensuring consistency and reliability in gluten-free claims.