Last May, the world’s largest gluten-free cake—weighing nearly a ton—debuted in Washington, D.C. Gluten-free labeling advocate John Forberger presented the nine-layer gluten-free confection as part of his efforts to push the U.S. Food and Drug Administration (FDA) to deliver long-promised gluten-free labeling standards.

In addition to raising general awareness of gluten-free issues, the oversized cake was a reaction to failure on the part of the FDA to issue labeling standard for gluten-free foods and products.

FDA proposed a rule for gluten-free labeling in 2007—that foods could be marketed as gluten-free if they contain less than 20 parts per million (ppm), or 20 milligrams per kilogram, of gluten. That’s consistent with labeling rules from Codex Alimentarius, which is used in Europe.

More than four years have elapsed since the FDA proposed its labeling rules for gluten and a decision on whether to accept them has yet to be made. Last year, the FDA re-opened a 60-day comment period, which ended in October, to get new input on the guidelines. Now, the food and restaurant industry and those in the celiac and gluten intolerant community are awaiting the agency’s decision.

Groups such as the Gluten Free Certification Organization, the Celiac Sprue Association, the Canadian Celiac Association and the National Foundation for Celiac Awareness each suggest different guidelines to establish a gluten threshold level.