The US Food and Drug Administration has sought information regarding the labelling and prevention of cross-contact of gluten in packaged food — a first step in improving transparency in the disclosure of ingredients that impact certain health conditions, such as gluten for those with caeliac disease and other established food allergens.
The agency is seeking information on adverse reactions due to “ingredients of interest” — that is, non-wheat gluten-containing grains (GCGs) rye and barley, and oats due to cross-contact with GCGs — and on labelling issues or concerns with identifying these “ingredients of interest” on packaged food products in the US.
“People with celiac disease or gluten sensitives have had to tiptoe around food, and are often forced to guess about their food options,” said FDA Commissioner Marty Makary.
The agency has received a citizen petition on this matter and reviewed available data and reports, including the most recent ones by the Food and Agriculture Organization of the United Nations expert consultation. The FDA’s review of this information shows there are several serious data gaps limiting its ability to fully evaluate the public health importance of these ingredients.
The FDA seeks detailed information such as the prevalence of products where rye or barley are not currently disclosed; information on the severity and potency of immunoglobulin E-mediated food allergy to rye and barley; concerns around the gluten content of oats due to cross-contact, and other questions related to these issues.
The agency intends to use the information to support a determination on what type(s) of future regulatory actions it should take to better protect consumers with celiac disease.
(Source: USFDA)
More Like This
Published on January 26, 2026