FDA Wants Your Take on Gluten Labels: Celiac Cross-Contact Crackdown?
Published Date: 1/22/2026
Notice
Summary
The FDA is asking for your thoughts on a petition to make gluten labeling clearer and to prevent accidental gluten contamination in packaged foods. This affects food makers and people with celiac disease who need safer, easier-to-understand labels. Comments are open until March 23, 2026, so jump in now to help shape safer gluten rules without extra costs yet.
Analyzed Economic Effects
4 provisions identified: 1 benefits, 1 costs, 2 mixed.
Proposal to Name All Gluten Ingredients
A citizen petition asks FDA to require that every ingredient that contains gluten be listed by name in the ingredient list (e.g., explicitly naming rye, barley, oats). FDA has published a request for information and is seeking comments by March 23, 2026. This change would make it easier for people with celiac disease or other gluten-related conditions to identify unsafe products.
Request to Add Gluten to CPG Allergen List
Celiac Journey asked FDA to add gluten to the list of allergens in Compliance Policy Guide (CPG) Sec. 555.250 to address labeling and cross-contact. FDA is considering the petition as it finalizes a draft update to Sec. 555.250, which, if finalized, would replace the existing guidance and could change enforcement policy about allergen disclosure and controls.
Oats and Cross-Contact Under Review
The petition asks FDA to consider oats as a gluten-containing grain because oats can contain gluten from cross-contact; FDA requests data on how often oats contain gluten, amounts present, labeling practices (e.g., "may contain"), and the prevalence/severity of reactions. Any future decision could change labeling or handling of oat-containing products.
Possible Manufacturing Cross-Contact Controls
The petition asks FDA to require controls to prevent cross-contact with gluten-containing grains during food manufacturing. If adopted, food makers may need to adopt or expand preventive controls, sanitation, or segregation practices to avoid gluten cross-contact.
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