FDA seeks to improve gluten ingredient disclosure in foods  

USA – The US Food and Drug Administration (FDA) has launched a formal review and public consultation on gluten labeling and the prevention of cross‑contact in packaged foods, issuing a Request for Information (RFI) that asks manufacturers, health professionals and consumers to submit evidence and experiences related to adverse reactions and labeling challenges.   

The action, announced in late January 2026, is intended to improve transparency for people with celiac disease and other gluten‑sensitive conditions by examining whether current ingredient‑listing practices adequately identify sources of gluten beyond wheat.   

The RFI follows a citizen petition asking the agency to require that all ingredients containing gluten be listed by name and to mandate controls to prevent cross‑contact with gluten‑containing grains; the FDA’s notice in the Federal Register formalizes the information‑gathering phase and sets a public comment window that stakeholders can use to submit data, case reports and technical information.   

The Federal Register notice includes docket details and a comment period that runs through March 23, 2026, giving industry and consumer groups time to weigh in.   

This initiative addresses data gaps around non-wheat gluten sources like rye and barley, which lack mandatory allergen disclosure under current rules, and oats, which are prone to cross-contamination, in response to consumer petitions and global standards from the UN’s FAO and WHO.   

Health and Human Services Secretary Robert Kennedy Jr. framed it within the “Make America Healthy Again” strategy, stressing “radical transparency” to protect those with gluten sensitivities from adverse reactions.  

The FDA’s review of this information indicates that there are several serious data gaps, limiting our ability to fully evaluate the public health importance of these ingredients, including limited US data on adverse reactions to the “ingredients of interest.”     

The FDA seeks detailed information, such as the prevalence of products in which rye or barley is not currently disclosed; the severity and potency of immunoglobulin E-mediated food allergy to rye and barley; concerns about the gluten content of oats due to cross-contact; and other questions related to these issues.    

The FDA is taking this action to enhance transparency for consumers and to inform the agency’s gluten-related labelling priorities and next steps.   

The FDA intends to use the information to support a determination on what type(s) of future regulatory actions we should take to protect consumers with celiac disease better.  

Key issues to watch include the FDA’s assessment of evidence linking non‑wheat gluten exposures to adverse health outcomes, the practicality of ingredient‑level disclosure for complex formulations, and potential timelines for regulatory action.  

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