Celiac.com 11/09/2017 - Did you know that the precautionary labeling regarding allergies is widely misunderstood, (meaning you are not the only one that is confused!). Not only is the writing so small you need a microscope to read it, this warning is not necessarily listed in the "Ingredients" column.
The United States and Canada have different laws concerning allergy labeling. A survey presented in March at the AAAAI Allergists' Conference in Los Angeles reveals that 40 percent of consumers avoiding one or more allergens bought foods manufactured in a facility that also processes allergens.
Beyond buying habits the researchers also found a lack of awareness of labeling. Another problem occurs with differences in the food laws of our two countries, the United States and Canada. 4...

Celiac.com 07/26/2019 - The Food and Drink Federation (FDF) is a support group that advocates for the food and non-alcoholic drink manufacturing industry, and certain food sectors in the UK. Seeking to provide clarity for consumers and consistency for manufacturers over gluten labeling, the FDF recently issued a set of product labeling guidelines called the Gluten Labeling Guidance: Best Practice for Pre-packed Foods which Include or Exclude Cereals Containing Gluten. 
The FDF guidelines address various labeling scenarios, with special attention to oat and wheat types. The guidelines include information about the differences between celiac disease and cereal allergy, advice on precautionary allergen labeling, and flow charts for making claims about gluten absence in a given product. Th...

Celiac.com 11/12/2022 - It is the issue that unites every family affected by celiac disease: The need for clear and understandable food labeling in the United States. At a time when so few celiacs receive a diagnosis, those that do often fend for themselves when learning the gluten-free diet. Mistakes are made, and the person with celiac disease can face debilitating symptoms and health problems later in life.
After years of working to raise awareness, the celiac disease community felt the floodgates open when the U.S. celiac disease prevalence study was published in the Archives of Internal Medicine. Since February, there has been a significant amount of news coverage on celiac disease, including a segment on the Today Show, articles in the nation’s most prominent newspapers and n...

Celiac.com 09/11/2025 - For individuals with celiac disease or gluten sensitivity, avoiding gluten-containing grains is essential for maintaining health. Most people are familiar with the need to avoid wheat, but barley often flies under the radar. While it is a known source of gluten, barley's presence in food is not always obvious—and under current United States food labeling laws, this can pose a real risk. This article explores how barley appears in food products, how labeling rules address it (or fail to), and what consumers should know to stay safe.
Understanding Barley: A Gluten-Containing Grain
Barley is one of the three primary gluten-containing grains, along with wheat and rye. It has been cultivated for thousands of years and is valued for its flavor, texture, ...