FDA Moves to Improve Gluten Labeling—What It Means for People With Celiac Disease

Celiac.com 01/28/2026 - In January 2026, the U.S. Food and Drug Administration announced a new effort to improve how gluten and other related ingredients are disclosed on packaged food labels. This action is an important step toward making food labeling clearer for people who must avoid gluten because of health conditions such as celiac disease and gluten sensitivity. The agency has issued a Request for Information seeking public input and data to help guide future policy decisions related to gluten labeling and cross-contact prevention.

At present, food labels must disclose certain ingredients, but not all sources of gluten currently appear consistently in labeling. For example, rye and barley are gluten-containing grains that sometimes do not have to be identified clearly on packaged foods. The FDA’s initiative aims to gather more information about how widespread this issue is, and how it affects people who rely on gluten-free diets to stay healthy.

How the Request for Information Works

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A Request for Information is a formal step the FDA uses to gather data and opinions from consumers, health professionals, researchers, and food manufacturers before making policy changes. In this case, the agency is asking for details about adverse reactions people might have experienced with ingredients such as rye, barley, and oats that may be unintentionally contaminated with gluten. The request also seeks information about labeling issues, including products where rye or barley are not currently disclosed.

The FDA has reviewed a citizen petition and international reports, including expert opinions from organizations outside the United States. What the agency has found so far is that there are significant gaps in available data, particularly in understanding how often these ingredients appear without proper labeling and how severe reactions can be for people with celiac disease or gluten sensitivities. These gaps make it difficult for the FDA to fully judge the public health importance of the current practice and to determine what regulatory changes might be necessary.

What This Means for People With Celiac Disease

For the millions of Americans living with celiac disease, navigating food labels can feel like a guessing game. The condition causes the immune system to attack the small intestine when gluten is eaten, and even tiny amounts of gluten can trigger symptoms or long-term harm. A major concern for many in the celiac community is that current labeling rules do not require clear disclosure of all sources of gluten, especially rye and barley, unless they are part of the top nine allergens that are mandated to be listed.

According to supporters of improved labeling, this lack of transparency means that many people with celiac disease have to interpret vague or incomplete ingredient lists and guess whether a product is truly safe. People with gluten sensitivity, who may not have auto-immune reactions like those with celiac disease but still experience significant discomfort when gluten is consumed, face similar challenges. The FDA’s move to gather input on these issues could eventually lead to clearer labeling requirements that make it easier for consumers to avoid hidden gluten.

The request also includes a focus on cross-contact, which refers to situations where foods that do not contain gluten ingredients may become contaminated during processing or preparation. Cross-contact can occur when gluten-free foods share equipment or facilities with foods that contain gluten. Current labeling guidelines do not address cross-contact in a uniform way, so the FDA’s effort could eventually help create standards for when and how cross-contact information should be shown on labels.

Why Public Input Is Important

The FDA is asking not only for scientific and industry data but also for lived experiences from consumers. This means that people with celiac disease, those with gluten sensitivity, and their caregivers can submit information about real-world reactions and labeling problems they have encountered. This kind of input can help the agency understand the impact of current practices and what changes might best protect public health.

Public comments can include examples of products where labeling was unclear, descriptions of adverse reactions linked to gluten mislabeling, and suggestions on how ingredient lists could be improved. The FDA will use this information to decide what regulatory action, if any, is appropriate for the future. While this process takes time, it represents a shift toward greater transparency and responsiveness to consumer needs.

Possible Future Changes in Labeling

Although the recent announcement does not itself change any rules, it signals that the FDA is considering future regulatory actions that could affect how gluten and related ingredients are disclosed. One possibility is that gluten-containing grains beyond wheat could be treated as allergens for labeling purposes. Another area for review is the handling of oats, which do not inherently contain gluten but can become contaminated during processing. Clear guidance about when oats must be labeled as gluten-free, and how cross-contact should be noted, could help people with celiac disease better trust the foods they buy.

In the United States, the FDA already defines standards for terms like “gluten-free,” which currently means a product contains less than 20 parts per million of gluten. However, the new effort suggests that ingredient disclosure and cross-contact issues are now on the agency’s broader radar. If successful, future regulations informed by this inquiry could give consumers more reliable information about what is in their food and how it is made.

The Broader Context of Food Labeling Reform

This initiative is part of a larger movement to improve food labeling and transparency in the United States. The FDA has been increasing emphasis on clearer ingredient lists and better communication about food allergens and sensitivities. This direction aligns with broader health goals to reduce diet-related chronic disease and ensure that individuals can make informed choices about the foods they eat.

For people with celiac disease, this focus on transparent labeling is particularly important. Clearer identification of gluten-containing grains, better disclosure of potential cross-contact risks, and more accessible information about how foods are made can help reduce the daily burden of managing a medically necessary gluten-free diet. Consumer participation in the FDA process is a chance for individuals to have their voices heard and to help shape the future of food labeling policy in ways that directly affect their health.

What You Can Do as a Consumer

If you or someone you care for follows a gluten-free diet for medical reasons, you may consider submitting your experiences to the FDA’s Request for Information. Providing specific examples of labeling problems or adverse reactions can help highlight the real-world challenges that current labeling practices pose. While regulatory change is often slow, public input is an essential part of the process, and participating can contribute to more robust protections for the celiac and gluten sensitivity communities.

In the meantime, continue to read ingredient lists carefully, watch for grains like rye and barley, and pay attention to possible cross-contact warnings. Advocates and consumer organizations may also provide guidance and support in navigating these complex labeling issues as they evolve.

Read more at: www.hhs.gov