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

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

Celiac.com 01/13/2026 - Gluten-free labeling has long been a cornerstone of safety for people with celiac disease, non-celiac gluten sensitivity, and wheat allergies. But an equally important—yet less understood—system exists alongside it: precautionary allergen labeling (PAL). These are the familiar “may contain wheat” or “processed in a facility that also handles gluten” statements found on countless packaged foods. Unlike regulated gluten-free claims, PAL statements have historically lacked standardized thresholds, leading to widespread inconsistency and confusion among consumers.

Recently, a joint committee convened by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has taken a major step toward addressing this gap. After reviewing scientific data on chronic gluten exposure, cross-contact risks, and global eating patterns, the expert panel recommended adopting a gluten reference dose (RfD) of 4 milligrams (mg) for use in a risk-based PAL framework. This recommendation is designed to protect people with celiac disease and those with IgE-mediated wheat allergies by ensuring that precautionary warnings are meaningful, evidence-based, and consistently applied.

This article explores the committee’s findings and, more importantly, breaks down what this means for consumers living with celiac disease or gluten sensitivity—individuals for whom even trace amounts of gluten can have significant health consequences.

Understanding Gluten-Free vs. Precautionary Allergen Labeling

To understand the significance of the new RfD recommendation, it’s important to distinguish between two different labeling systems:

• Gluten-Free Labeling: Strict, regulated standards requiring foods to contain less than 20 mg of gluten per kilogram (20 ppm), as defined by Codex Alimentarius in 2008.
• Precautionary Allergen Labeling (PAL): Voluntary statements used by manufacturers to warn consumers when cross-contact may occur during production or handling.

The 20 ppm gluten-free standard has been the global benchmark for safety, based on research showing that most people with celiac disease can tolerate up to 10 mg of gluten per day without long-term intestinal damage. For context, eating 500 grams (approximately 17 ounces) of food containing the full 20 ppm would result in consuming exactly 10 mg of gluten.

However, PAL statements have historically lacked this kind of regulatory clarity. Manufacturers often overuse or underuse them, leading to both unnecessary fear and unintentional risk. The FAO/WHO’s new recommendation aims to bring scientific structure to when—and how—PAL should be applied.

What This Means for People With Celiac Disease

• Gluten-free labels stay exactly the same (still 20 ppm).
• The new RfD applies only to foods without gluten-free claims but where cross-contact may occur.
• A standardized threshold could reduce consumer confusion and improve trust in labeling.

Why a Gluten Reference Dose (RfD) Is Necessary

Historically, reference doses were developed primarily for IgE-mediated food allergies, where reactions occur immediately after consuming even tiny amounts of an allergen. But celiac disease is different: it is an autoimmune disorder with long-term, cumulative consequences. A single exposure may cause symptoms, but the concern is chronic exposure—small, repeated amounts that may lead to ongoing intestinal damage.

Because of this difference, the FAO/WHO experts emphasized that the RfD for celiac disease must be based not on single-exposure reactions but on daily, long-term gluten intake. Their goal was to identify a threshold that keeps cumulative exposure below 10 mg per day, mirroring the safety model already used to define gluten-free foods.

Why This Matters for the Gluten-Free Community

• It acknowledges the unique physiology of celiac disease compared to IgE allergies.
• It provides a framework specifically designed to prevent chronic intestinal damage—not just immediate reactions.
• It creates clearer guidance for products without gluten-free labels.

How Experts Determined the 4 mg Gluten Reference Dose

The committee modeled gluten exposures ranging from 1 to 10 mg per day, using realistic data on:

• How often cross-contact occurs during manufacturing
• Typical gluten levels found when cross-contact is present
• Daily food consumption patterns across multiple eating occasions
• The possibility of encountering foods containing more than 20 mg/kg gluten

The goal was straightforward: identify an RfD that would prevent most people with celiac disease from exceeding the 10 mg/day chronic exposure threshold.

The results were revealing:

• RfDs of 5–10 mg did not lead to median daily exposures above 10 mg.
• Even acute exposures above 5 mg generally remained within safe chronic limits.
• A single unified RfD would simplify global regulatory use and reduce confusion.

Based on these findings, the committee recommended adopting a 4 mg gluten RfD for risk-based PAL decision-making. This value is slightly more conservative than the modeled safe range but ensures a strong margin of protection for almost all celiac patients.

Why 4 mg and Not 5–10 mg?

• It avoids multiple thresholds for different foods.
• It provides extra protection for high-consumption foods.
• It reinforces a consistent, conservative approach that aligns with long-term safety goals.

Replacing the Previous Wheat Protein RfD

Prior guidance recommended a 5 mg total protein RfD for wheat. However, this earlier standard created ambiguity because “protein” is not equivalent to “gluten,” and the conversion is not straightforward. The expert panel concluded that replacing the old 5 mg wheat protein threshold with a clearer 4 mg gluten-specific RfD would be more accurate and useful.

This adjustment benefits both regulators and consumers by aligning PAL decisions directly with the substance of concern: gluten itself.

What This Means for People Reading Labels

• A more transparent relationship between labeling and actual gluten risk.
• Better distinction between products that contain gluten ingredients and those with only potential cross-contact.
• A consistent basis for “may contain gluten” statements worldwide.

Improving Label Clarity and Reducing Consumer Confusion

The FAO/WHO experts also addressed another persistent issue: confusing ingredient lists. For example, a product may contain barley as an intentional ingredient but also risk cross-contact from wheat during processing. Without clear labeling, consumers may not know how to interpret these overlapping risks.

To address this, the committee recommended:

• Clearly naming gluten-containing cereals in ingredient lists.
• When necessary, using additional statements that include the word “gluten” for clarity.
• Applying PAL only when cross-contact exceeds the 4 mg RfD.

The goal is to eliminate contradictory message signals and help consumers make informed, confident choices.

Impact on People With Celiac Disease

• Less guesswork when reading complex ingredient lists.
• Better consistency in global labeling practices.
• Improved trust in “may contain” warnings.

Why This Recommendation Is So Important

Celiac disease affects millions worldwide. For these individuals, food labeling is not a convenience—it is a medical necessity. The FAO/WHO recommendation represents one of the most significant steps forward in creating a science-based, globally consistent framework for managing accidental gluten exposure.

Risk-based PAL allows manufacturers to:

• Apply precautionary warnings only when truly necessary.
• Avoid overusing PAL statements, which currently limit food choices unnecessarily.
• Help consumers avoid hidden chronic exposures that could damage intestinal health.

The ultimate beneficiaries are consumers who deserve accurate information and safer food environments.

What This Means Going Forward

The committee’s recommendations will inform ongoing discussions within the Codex Committee on Food Labeling (CCFL) and the Codex Committee on Food Hygiene (CCFH). While the new RfD is not yet legally binding, it is a strong scientific foundation for future policy decisions.

Consumers with celiac disease and gluten sensitivity should keep an eye on how national agencies respond to these recommendations. Over time, standardized PAL thresholds may lead to:

• Greater global consistency in packaged food labeling
• Reduced hidden gluten exposure
• More confidence for consumers navigating complex food environments

Conclusion: A Major Step Toward Clearer, Safer Gluten Labeling

The FAO/WHO’s recommendation of a 4 mg gluten reference dose for precautionary allergen labeling marks a turning point in global food safety standards. By focusing on cumulative exposure and the unique needs of people with celiac disease, experts have laid the groundwork for clearer, more reliable labeling practices.

For individuals with celiac disease or gluten sensitivity, this offers hope for a future where food choices are easier, safer, and more transparent—reducing the burden of constant vigilance and helping people live healthier, more confident gluten-free lives.

Read more at: food-safety.com

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Celiac.com 09/16/2025 - Food labels are more than just marketing—they are lifelines for people who must manage chronic health conditions through their diet. A recent federal proposal has brought new attention to the possibility of requiring U.S. food companies to clearly disclose when products contain gluten. For the millions of Americans living with celiac disease or gluten sensitivity, this change could be transformative.

The Current Landscape of Food Labeling

In the United States, the Food and Drug Administration (FDA) requires companies to identify nine major allergens, such as peanuts, milk, and shellfish. Wheat is on the list, but gluten itself—found in wheat, barley, rye, and most oats—is not. This leaves a major gap. A product may disclose wheat but remain silent about other sources of gluten, leaving consumers at risk of accidental exposure.

Other nations, including Australia, New Zealand, Canada, and members of the European Union, already mandate full disclosure of gluten. Their systems recognize that gluten is not just another ingredient—it is a medically significant trigger that can harm millions of people. U.S. policy, by contrast, still treats gluten as optional information unless a company chooses to label a product as “gluten-free.”

What Is Being Proposed

The new policy conversation suggests that packaged food labels may soon need to identify gluten when present. This step would not redefine gluten as one of the nine major allergens but would create a separate category for disclosure. It could also broaden the list of ingredients flagged as medically relevant, improving transparency for people with food-related autoimmune conditions and allergies.

Supporters argue that this would end the “gluten guessing game” that so many families currently face. Critics in the food industry point to the potential costs of redesigning packaging and updating supply chain processes. Still, for patients and their families, the value of peace of mind far outweighs the expense.

Celiac Disease: More Than Just a Diet

Celiac disease is not a lifestyle choice. It is a serious autoimmune condition in which gluten triggers the immune system to attack the small intestine. This reaction leads to inflammation, malabsorption of nutrients, and long-term complications ranging from anemia and osteoporosis to neurological issues and infertility. Even tiny amounts of gluten—crumbs from cross-contamination—can cause harm.

According to estimates, about 2 million Americans live with diagnosed celiac disease, though many more remain undiagnosed. In addition, millions of others have non-celiac gluten sensitivity, experiencing real physical symptoms when exposed to gluten. For all of these individuals, labeling is not about preference. It is about survival.

The Human Side: Families and Children at Risk

For parents raising children with celiac disease, every grocery trip can feel like a minefield. Ingredient lists often hide gluten behind unfamiliar names or vague terms. Barley malt may appear in cereals, rye may be used in flavorings, and oats are frequently contaminated unless certified gluten-free. Without clear disclosure, families live in constant uncertainty.

Children like Jax Bari and Jude Leibson, young advocates for mandatory gluten labeling, represent the lived reality of this issue. They have shared personal experiences of being “glutened”—accidentally exposed—and the days of illness that follow. Their voices remind policymakers that this debate is not theoretical. It affects real lives, every day, with every meal.

Why Gluten Disclosure Is Different From Other Labeling

Some may argue that current allergen labeling is enough, since wheat must already be declared. But this misses the point. Gluten is present in multiple grains beyond wheat, and the absence of disclosure for barley, rye, and oats leaves dangerous blind spots. Unlike many food intolerances, celiac disease has no treatment other than total dietary exclusion. There is no pill, no therapy—only vigilance.

This is why clear gluten disclosure is so critical. It gives individuals the tools they need to avoid exposure, reduces accidental illness, and lessens the constant anxiety that shadows every meal. In short, it provides freedom: the ability to eat without fear.

What It Means for People with Celiac Disease

If enacted, mandatory gluten labeling could dramatically improve quality of life for people with celiac disease and gluten sensitivity. It would:

• Reduce accidental exposure: Families could trust that gluten-containing ingredients would always be visible.
• Improve health outcomes: Fewer exposures mean less intestinal damage and fewer long-term complications.
• Ease daily stress: Shopping would no longer require detective work to decode hidden ingredients.
• Promote equality: People with celiac disease would enjoy the same level of protection as those with other food allergies.

For many, this would be the single most meaningful change in decades of policy. Until a cure or medical treatment is developed, safe eating depends entirely on labeling and vigilance. Mandatory disclosure would lift some of that burden.

Challenges Ahead

While the benefits are clear, challenges remain. Food companies may resist due to cost or logistical concerns. Regulators must decide how to handle cross-contamination risks and whether disclosure applies only to intentional ingredients or to trace amounts. There is also the question of enforcement: will violations carry penalties, or will compliance rely on voluntary good faith?

Still, the momentum is building. Advocacy groups, families, and children themselves are speaking out with a unified message: transparency is not optional—it is necessary.

Conclusion: Toward a Safer Food Future

Mandatory gluten labeling is more than a policy idea. It is a step toward safety, dignity, and inclusion for millions of Americans. For people with celiac disease, it means being able to participate in everyday life—school lunches, birthday parties, holiday meals—without fear. For parents, it means less anxiety and more confidence. For society, it represents a commitment to fairness, honesty, and health.

Clear, honest labels are not too much to ask. They are the key to making sure everyone can sit at the table safely. For those with celiac disease and gluten sensitivity, that change cannot come soon enough.

Read more at: whitehouse.gov and fooddive.com and businesswire.com

Celiac.com 01/07/2025 - The U.S. Food and Drug Administration (FDA) is tasked with safeguarding public health, but for those with celiac disease—a serious autoimmune condition triggered by gluten—the agency’s regulatory sluggishness is falling short. This gap in food safety policy has left millions of Americans, including children like 11-year-old Jax Bari, navigating the life-threatening challenges of celiac disease with inadequate protections.

Celiac Disease: More Than a Dietary Restriction

Celiac disease affects an estimated 3.3 million Americans and is far more than an inconvenience. It is a life-altering condition where ingesting even microscopic amounts of gluten, a protein found in wheat, barley, rye, and most oats, can trigger severe reactions. Symptoms range from gastrointestinal distress to neurological complications and long-term risks such as cancer, anemia, and malnutrition. Unlike other food allergies, there is no treatment or medication to counteract gluten exposure—strict avoidance is the only option.

For individuals like Jax, everyday activities such as eating out, attending social events, or even choosing a career can be fraught with risk due to the prevalence of gluten and the lack of clear labeling on food products. The absence of mandatory labeling for gluten-containing grains other than wheat exacerbates this challenge, leaving celiac sufferers exposed to potentially life-threatening situations.

A Simple Solution: Gluten Labeling

In September 2023, Jax and his family founded Celiac Journey, an advocacy group pushing for change through a Citizen Petition submitted to the FDA. The petition calls for gluten to be designated as a major allergen and explicitly labeled on all packaged foods in the U.S.

This step could be implemented under the FDA’s existing authority through the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). However, the FDA has yet to act decisively, even as 87 other countries already require gluten labeling as a priority allergen.

At a January 2024 Food is Medicine Summit, FDA Commissioner Robert Califf acknowledged the petition but offered little in terms of action. The hesitation seems tied to institutional inertia and opposition from industry stakeholders, raising the question: Why should protecting public health take a back seat to commercial interests?

The Impact of FDA Inaction

The FDA’s failure to mandate gluten labeling has real consequences. Unlike many allergens, gluten contamination often goes unnoticed until it’s too late. A lack of clear labeling forces celiac patients and their families to decipher ingredient lists, cross-reference manufacturing processes, and rely on guesswork—all while knowing that even a small mistake can lead to severe health outcomes.

Cross-contamination adds another layer of risk. Packaged foods that may seem safe could contain traces of gluten due to shared equipment or production lines. Without mandatory gluten disclosure, consumers have no way to make fully informed decisions about what they consume.

Jax’s journey exemplifies the frustration and fear experienced by families dealing with celiac disease. Despite his young age, he has emerged as a passionate advocate, confronting FDA leadership and calling out the bureaucracy that prolongs critical decisions.

The Science Supports Action

Scientific evidence backs the need for gluten labeling. Both the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) recognize gluten as a significant allergen. Their findings align with the experiences of celiac patients who struggle with hidden gluten in foods labeled as safe.

A single policy change—requiring gluten disclosure on all food labels—could dramatically improve the lives of millions. Yet, the FDA’s culture, described in a recent Reagan-Udall Foundation report as “sluggish and non-responsive to public health concerns,” has stalled this progress.

Restoring Faith in Food Safety

Jax’s Citizen Petition is more than a call for gluten labeling; it’s an opportunity for the FDA to demonstrate that it prioritizes the health and well-being of its citizens. Swift action could address the needs of 750,000 celiac patients and countless others with gluten sensitivities.

The FDA’s Human Foods Program, led by Deputy Commissioner Jim Jones, has a chance to change the narrative and prove that the agency is capable of timely, meaningful action. By granting the petition, the FDA would take a critical step toward rebuilding trust and aligning the U.S. with global food safety standards.

The Clock Is Ticking

For families like Jax’s, every day without clear gluten labeling is another day of uncertainty, risk, and preventable harm. The FDA must act decisively to protect vulnerable populations, ensuring that no child—or adult—has to navigate a life-threatening condition without adequate support.

It’s time for the FDA to show Jax and others that public health matters more than bureaucracy. Granting the Citizen Petition would send a powerful message: the agency is committed to safeguarding the well-being of all Americans, especially those most at risk.

Jax Bari’s advocacy shines a spotlight on the urgent need for reform in gluten labeling policies. His story is a testament to the resilience of celiac patients and their families, who refuse to let institutional inertia dictate their futures. The FDA has an opportunity to act now and fulfill its mission to protect public health. The question is, will it rise to the occasion?

Sign the FDA Citizen Petition at: regulations.gov

Read more at: foodsafetynews.com

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Celiac.com 10/10/2024 - In the last decade, the gluten-free food industry has experienced substantial growth, not only in the number of products available but also in consumer awareness. As demand has risen, so too has the need for clear and accurate labeling. For individuals with celiac disease and gluten sensitivity, strict adherence to a gluten-free diet is essential for maintaining health. The ever-evolving landscape of food labeling regulations continues to be a vital topic for those navigating this space. Here’s a breakdown of the most important updates and considerations regarding gluten-free labeling as we head into 2024.

Understanding Gluten-Free: What Does It Really Mean?

To understand gluten-free labeling, it’s important to first clarify what gluten is and why it poses a problem. Gluten is a protein found in wheat, barley, rye, and their derivatives. For people with celiac disease, consuming even trace amounts of gluten can trigger an autoimmune response that damages the small intestine, leading to serious health issues.

Gluten-free labeling is designed to ensure that foods labeled as such are safe for individuals with gluten-related disorders. According to U.S. Food and Drug Administration (FDA) guidelines, any product labeled as gluten-free must contain less than 20 parts per million (ppm) of gluten. This standard is widely accepted as safe for people with celiac disease. However, not all countries have the same threshold or regulations, making it essential for consumers to understand the rules in the regions where they shop.

Key Changes in Gluten-Free Labeling in 2024

1. More Stringent Cross-Contamination Guidelines

One of the most significant developments in gluten-free labeling for 2024 is the increased focus on cross-contamination. In previous years, gluten-free labeling often referred only to the ingredients used in a product. However, food products could still be contaminated with gluten during manufacturing or packaging. As we move into 2024, new regulations and voluntary certifications are pushing manufacturers to ensure that cross-contamination risks are minimized. This includes more rigorous cleaning processes and dedicated production lines to prevent gluten exposure.

These guidelines are particularly relevant for multi-ingredient products, such as baked goods or processed snacks, where there’s a higher chance that gluten-containing ingredients could be inadvertently introduced.

2. Rise of Gluten-Free Certification Programs

While governmental standards like those from the FDA set minimum requirements for gluten-free labeling, many manufacturers are now seeking third-party certifications to build consumer trust. Programs like the Gluten-Free Certification Organization (GFCO) offer stricter testing and certification processes, often requiring gluten levels to be below 10 ppm or even 5 ppm.

In 2024, more brands are turning to these certifications to differentiate their products in an increasingly competitive market. For consumers, looking for these certification logos can offer an added layer of assurance that the product meets rigorous standards for gluten-free safety.

3. International Differences and Harmonization Efforts

For people who travel or purchase imported goods, it’s important to note that gluten-free labeling standards vary around the world. In the European Union, for example, products must also contain less than 20 ppm of gluten to be labeled gluten-free, but there are additional categories, such as “very low gluten,” which can confuse consumers. In countries like Canada and Australia, the rules are similarly strict but may have slight variations in enforcement.

As the global gluten-free market continues to expand, efforts to harmonize these standards have been gaining traction. In 2024, the World Health Organization (WHO) and the Codex Alimentarius Commission are leading initiatives to develop clearer global standards for gluten-free labeling, aiming to reduce confusion for consumers across borders. These efforts are expected to enhance consumer safety and make it easier for people with celiac disease to shop confidently, regardless of the country of origin of the products they purchase.

4. Digital Tools and Traceability

Another emerging trend in 2024 is the integration of digital tools to verify gluten-free status. Smart labels and QR codes are becoming increasingly common, allowing consumers to scan products with their smartphones to access detailed information about ingredients, testing protocols, and potential cross-contamination risks. These tools provide real-time information that can be updated by manufacturers, offering greater transparency and helping consumers make informed choices.

Traceability systems are also evolving to track a product’s journey from farm to table. This ensures that gluten-free claims are valid throughout the entire supply chain, and not just at the final stage of packaging. Such advancements are especially useful in complex food systems where ingredients might come from multiple sources.

Why Accurate Gluten-Free Labeling Matters

For people with celiac disease, the stakes are high. Ingesting even small amounts of gluten can lead to symptoms ranging from digestive issues to long-term complications like malnutrition, osteoporosis, and an increased risk of certain cancers. Beyond celiac disease, many people suffer from non-celiac gluten sensitivity, which can cause discomfort and other health problems without the autoimmune response seen in celiac disease.

Clear, accurate, and reliable gluten-free labeling is critical to the well-being of millions of people worldwide. The growing popularity of gluten-free diets, sometimes for lifestyle reasons rather than medical necessity, has also led to more products being marketed as gluten-free. However, without proper labeling and adherence to strict standards, there’s a risk that some products might not be safe for those who genuinely need to avoid gluten.

How to Stay Informed and Make Safe Choices

As consumers, staying informed about gluten-free labeling regulations is crucial. Here are a few steps you can take to ensure that the products you choose are truly safe:

• Look for Certification Seals: While any product labeled gluten-free must meet regulatory standards, third-party certifications offer additional assurance that the product has been thoroughly tested.
• Check Ingredient Lists and Allergen Statements: Always review the full list of ingredients and allergen statements. Be on the lookout for terms like “may contain gluten” or “processed in a facility that also processes wheat,” as these could indicate potential cross-contamination risks.
• Use Digital Tools: Take advantage of apps and online resources to verify gluten-free claims. Many platforms offer databases of certified gluten-free products and allow you to scan barcodes for instant information.
• Be Cautious with Imported Goods: If you’re purchasing products from international sources, familiarize yourself with the gluten-free labeling laws in that country. Different regions may have different definitions or thresholds for gluten content.

Conclusion: The Future of Gluten-Free Labeling

As we progress into 2024, gluten-free labeling is becoming more transparent, standardized, and consumer-friendly. New regulations, improved cross-contamination prevention, and technological advances are making it easier than ever to make safe, informed choices. For those living with celiac disease or gluten sensitivity, these developments are not only a convenience but a necessity for maintaining health and well-being. By staying informed and vigilant, consumers can navigate the evolving gluten-free landscape with confidence.

Celiac.com 04/04/2024 - Jon and Lexi Bari, co-founders of Celiac Journey, have penned an open letter to the editors of the Food and Drug Law Journal about their FDA citizen petition to require the labeling of gluten on all packaged foods. Here's the rundown. 

In a heartfelt plea for greater safety and transparency in the food industry, Jon and Lexi Bari, co-founders of Celiac Journey, have taken a significant step towards advocating for the rights of individuals living with Celiac Disease. Their impassioned open letter, featured in the Food and Drug Law Journal, sheds light on their FDA citizen petition aimed at ensuring the labeling of gluten on all packaged foods sold in the United States.

Celiac Disease, a severe autoimmune condition triggered by the ingestion of gluten, poses significant challenges to those afflicted and their families. For the Bari family, the journey began in 2018 when their five-year-old son, Jax, was diagnosed with this life-altering condition. The sudden realization of the dietary restrictions and safety concerns associated with Celiac Disease thrust the Baris into a world of uncertainty and fear.

Despite the enactment of the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), significant gaps remain in the labeling requirements for gluten-containing grains such as barley, rye, and oats. This discrepancy exposes millions of Americans, including Jax, to the constant risk of accidental gluten ingestion due to incomplete and confusing food labels.

The Baris' petition to the FDA aims to rectify this critical issue by advocating for the mandatory labeling of gluten on all packaged foods, aligning with international standards and the recommendations of leading health authorities. Their efforts have garnered support from esteemed institutions and organizations, further underscoring the urgency of their cause.

With one crumb of gluten posing a serious threat to Jax's health and well-being, the Baris emphasize the imperative of preventive measures over remediation. Their courageous advocacy serves as a beacon of hope for the 3.3 million Americans living with Celiac Disease, urging policymakers to prioritize consumer safety and quality of life.

As the Baris eloquently state, until a cure for Celiac Disease is found, the simple act of requiring gluten labeling has the potential to make a profound difference in the lives of those affected. In the spirit of compassion and accountability, they call upon health leaders to heed their plea and enact meaningful change for the Celiac community.

In the pursuit of a safer, more inclusive food landscape, the Baris' citizen petition stands as a testament to the power of advocacy and the unwavering resilience of those impacted by Celiac Disease.

Read more at FDLI.org

Celiac.com 12/30/2021 - Current food labeling often fails to fully inform people with celiac disease or non-celiac gluten sensitivity (NCGS) about gluten contained in food. 

A bill before Congress, the Food Labeling Modernization Act of 2021 would require manufacturers with certain sales volumes to post nutritional and allergen information about gluten-containing grains at the online point of sale.

The proposed law would cover nutrients, the disclosure of food allergens, and more. As such, the proposed changes would help people with celiac disease and NCGS to get the reliable allergen information they need when searching for food products beyond those already labeled as gluten-free, and it will require gluten-containing grains to be disclosed on food labels of all packaged items.

The act would also benefit consumers with other food allergies, as well as those who have certain nutritional requirements or restrictions. 

The proposed law includes numerous other provisions aimed at promote consumer health and safety by expanding information and choices available to consumers with nutritional or allergic restrictions or requirements. 

The Food Labeling Modernization Act of 2021 is supported by Consumer Reports, the Center for Science in the Public Interest, the Environmental Working Group, the National Celiac Association, the Celiac Disease Foundation, Beyond Celiac, and the Gluten Intolerance Group, among others.

Read more at the Regulatory Review.

Celiac.com 11/29/2021 - For anyone who has ever been confused about the labelling of gluten and other tops allergens, help may be on the way in the form of a comprehensive food labeling bill recently introduced in the United States Congress.

The bill would make it easier to require labeling for additional food allergens in the future.

FLMA Offers Major Progress on Gluten Labeling

Under the Food Labeling Modernization Act (FLMA), introduced in the House and Senate on August 3 as HR 4917 and S 2594, respectively, regulators could add new allergens more easily, and gluten-containing grains would need to be declared. The bill improves food labeling laws, ingredients lists on packaged foods, and front-of-package food labeling and nutrition claims.

The new bill requires the FDA to define claims made on packaging including “healthy” and “natural” and require more open disclosure of “gluten-containing grains" and ingredients. For example, the bill would require gluten-containing ingredients such as barley and rye to be overtly labeled, in the same way that wheat is now labeled. That means that gluten will no longer remain hidden in yeast, malts, and flavorings.

Sponsored by Representatives Frank Pallone, Jr. (D-NJ) and Rosa DeLauro (D-CT) in the House, and Senators Richard Blumenthal (D-CT), Sheldon Whitehouse (D-RI), and Ed Markey (D-MA), in the Senate, the bill has won enthusiastic support from numerous celiac nonprofits and advocacy groups.

Pallone told reporters that manufacturers must do more to properly disclose allergens. “The [FLMA] would allow FDA to act quickly to protect consumers by authorizing the agency to define major food allergens and ensure compliance,” he says.

Read more in Allergic Living

Celiac.com 08/30/2021 - In August of 2020, the FDA issued a final rule regarding gluten-free labeling of fermented and hydrolyzed foods. The rule established a compliance date of August 13, 2021.

The rule doesn't change the gluten-free definition established by the agency's original 2013 rule, which basically requires foods bearing a gluten-free claim to be made without gluten containing ingredients, or processed so that no more than 20 ppm of gluten remain in the final food product. 

But the FDA did decide that fermented and hydrolyzed foods required additional regulation to ensure compliance with the 2013 final rule, because currently the “FDA knows of no scientifically valid analytical method effective in detecting and quantifying with precision the gluten protein content in fermented or hydrolyzed foods in terms of equivalent amounts of intact gluten proteins.”

Therefore, the 2020 rule established a records-based system to ensure that fermented and hydrolyzed foods are gluten-free consistent with the definition established in 2013. 

The 2020 rule requires food manufacturers of foods that bear gluten-free claims are required to keep records that show that:

1. The food is gluten-free before fermentation or hydrolysis;
2. The manufacturer has adequately evaluated the potential for cross-contact with gluten during the manufacturing process;
3. If necessary, measures are in place to prevent the introduction of gluten into the food during the manufacturing process. 

Companies are required to keep records only for food ingredients for which there are no good analytical tests for gluten content, such as hydrolyzed and fermented foods.  Records must be kept for at least 2 years after introduction of the food into interstate commerce, and must be reasonably accessible to FDA during inspection at each manufacturing facility. 

Starting on the compliance date, manufacturers of gluten-free foods should collect and review documentation from suppliers of any hydrolyzed or fermented food ingredients to ensure compliance with new the rule.

Lastly, the rule applies to enzymes grown on media containing gluten, such as wheat, because gluten from the growth media may be carried over and hydrolyzed via fermentation, making it undetectable to current gluten tests.

Read more at the National Law Review

Celiac.com 06/21/2021 - In a move that could help to protect people with celiac disease who purchase oral drugs, a senator in the Illinois State Legislature has sponsored a measure to require oral drugs to carry proper warning labels to alert users to the presence of gluten or other allergens.

“Restaurants and grocery stores have increased their gluten-free offerings and have become far better equipped to properly label and handle items for people with dietary restrictions,” Morrison said. “People with Celiac and other gluten intolerances should feel just as protected when visiting a pharmacy.”

Under the recently passed legislation, any prescription or over-the-counter drug that contains gluten that is not labeled would be considered misbranded. 

The fact is that most oral drugs do not contain gluten, so many consumers assume that all are gluten-free, unless otherwise specified. However, that is not true. Currently, many oral drugs do contain gluten ingredients that are not labeled and not required to be labeled by law.

Inadvertently consuming gluten can be harmful to with celiac disease or other gluten intolerance, and may interfere with the action of some medications.

“The measure will make it easier and safer for people with Celiac disease or gluten sensitivity to make informed purchases of necessary medications,” Morrison said. “We expect the food we purchase to be properly labeled, so why shouldn’t we expect the same from the medications we take?”

Illinois House Bill 279 has now passed both chambers, and now goes to the Governor for approval.

Read more at illinoissenatedemocrats.com.

Celiac.com 10/26/2020 - The U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) has announced a new policy that permits any distilled spirits made from gluten-containing grains to be labeled as "gluten-free." The move follows a ruling by the US Food and Drug Administration (FDA) in July that permits any distilled foods made from gluten-containing grains to be labelled "gluten-free." Previously, both rules permitted gluten-free labeling only on distilled spirits made from non-gluten ingredients, such as grapes, corn or potatoes.

Following the FDA rule change, the Distilled Spirits Council of the US (Discus), an alcohol industry trade group, urged the TTB to update its policy to match FDA rules. In response, the TTB updated its rule on 13 October. Discus CEO and president, Chris Swonger, welcomed the move, saying that the new rule "...provides additional clarity for consumers and allows for more information to assist them in making informed decisions about what products meet their dietary needs. This policy update also provides greater flexibility for industry members in labeling their products."

To match the new policy, the TTB has rewritten the rules for gluten content statements on labels and in advertisements for distilled spirits, wine and malt beverages regulated under the Federal Alcohol Administration Act.

Under the revised ruling, TTB permits the use of the term "gluten-free" for labeling if the product meets FDA regulations for gluten-free labeling. However, companies are required to follow manufacturing practices that prevent any gluten-containing material from entering the final product.

Additionally, TTB will continue to allow labels and advertisements for products fermented from gluten-containing grains to declare that the product has been processed to remove gluten. The TTB will require documentation to support the claim.

It has long been known, and scientifically proven, that distillation removes removes gluten from the final product, and that all distilled spirits are gluten-free. Numerous health professionals and celiac support groups, such as Celiac.com and Coeliac UK, permit the consumption of spirits as part of a gluten-free diet.

09/01/2020 - Fresh from an FDA ruling that distilled foods made from gluten-containing grains can be labelled as “gluten-free,” the Distilled Spirits Council (DISCUS), the trade body for America’s spirits, is now pressing the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) change their policies to align the the FDA, and to permit all distilled products to be labeled as "Gluten-Free." 

The FDA's new ruling says that the distillation process removes all gluten from the finished product, even if the original ingredients contained gluten.

The ruling is consistent with the advice of numerous allergy and nutrition groups, including Celiac.com, and the National Celiac Association, which state that distilled spirits, even those made from a gluten-containing grain, such as wheat, rye or barley, are gluten-free and should be considered safe for people with celiac disease and gluten intolerance.

The FDA ruling helps to pave the way for for distilled foods and beverages made from gluten-containing grains to be labelled as “gluten-free.”

However, a few regulatory hurdles remain. Chief among them, TTB policy currently states that some people with celiac disease or gluten sensitivities could become sick from spirits made from grains such as wheat.

The TTB rule means that only spirits made from non-gluten-ingredients such as grapes, corn or potatoes, or products specially treated to remove gluten, may be labeled as gluten-free.

DISCUS president, Chris Swonger, says the ruling will allow "gluten-free" labelling claims on distilled beverages made from gluten-containing grains. Swonger says that his organization is now urging TTB “to act quickly to revise their 2014 interim policy on gluten content statements to align with FDA’s final rule and begin allowing "gluten-free" statements on distilled spirits products made from gluten-containing grains.

A change by the TTB, says Swonger, will permit a "Gluten-Free" label on distilled products made from gluten-containing grains, and will “provide additional clarity for consumers to make informed choices about which products meet their dietary needs.”

These developments are big news for people with celiac disease who drink distilled beverages, and also for drinkers, in general, who will have more clarity.