The federal government set a new standard for placing "gluten free" on food labels on Friday, as an attempt to bring uniformity to the $4 million gluten-free market, according to the New York Times.

In 2004, Congress passed a law calling on the Food and Drug Administration to set a standard for how much gluten can be found in goods that said "gluten free." 

According to the New York Times, the demand for gluten-free food led to the rapid expansion of the market.

The new standard set a gluten limit of 20 parts per million in products labeled gluten free. According to Michael R. Taylor, deputy commissioner for foods and veterinary medicine at the FDA, the limit has been under construction for some time. The new limit is similar to the level adopted in recent years by the European Union and Canada.

The first proposed standard was of 20 parts per million in 2007. Taylor said the company used it as guide before the current ruling was published. 

"We frankly think that the great majority of products have been driven to the level," Taylor said.  

According to Packaged Facts, a consumer market research company, sales for gluten free products during 2012 were at $4.3 billion. 

Although there is no evidence that gluten-free products are a factor in weight loss, a poll of consumers in August 2012 found it to be a reason behind customers interest in buying the products. The poll by Packaged Facts showed that consumers believed it was healthier and would help them manage their weight. 

According to the New York Times, the FDA can either seize products whose gluten level is above the limit to require companies to recall products. 

Gluten is a composite of sugar and proteins that are found in certain grains like wheat, barley and rye. When consumed by individuals with celiac disease, gluten sends a signal to the antibodies that damage the lining of the small intestine.