Countries have different standards to classify a certain food as gluten free. Neozealand is the most rigorous, as a food product needs to have less than 3 ppm (parts per million) to be considered gluten free. Coronilla has adopted this standard.

To comply with this requirement, no food product containing gluten is allowed to enter the industrial complex. During the industrial processes of food products within the plant, laboratory analysis are made by means of the Elisa test, to determine that all products are below the 3 ppm the standard demands.