Currently, products labelled “gluten-free” must contain less than 20 ppm of gluten. However, manufacturers are not required to disclose all gluten-containing grains in their ingredient labels.

    This RFI indicates that the FDA is reassessing whether existing regulations adequately address gluten-containing grains beyond wheat, such as rye and barley, as well as oats that may have cross-contact risks. This is of high importance for consumers, especially those with celiac disease, who rely heavily on accurate and transparent labelling. The information to be collected by the FDA through this RFI will be used to advise the agency’s labelling priorities related to gluten and future regulations.

    While immediate regulatory changes are not expected, this presents an opportunity to evaluate whether current labelling, sourcing, and quality practices are robust enough to meet future transparency requirements.

    We will keep you briefed as new information becomes available.