Only foods that contain 20 parts per million (ppm) or less of gluten can be labelled gluten free.
Each batch of Marion is laboratory tested to confirm that gluten levels are less than 20 ppm.
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Only foods that contain 20 parts per million (ppm) or less of gluten can be labelled gluten free.
Each batch of Marion is laboratory tested to confirm that gluten levels are less than 20 ppm.
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