FDA Launches Public Inquiry on Gluten Ingredient Disclosure

FDA Launches Public Inquiry on Gluten Ingredient Disclosure

The U.S. Food and Drug Administration has taken a visible first step toward updating how gluten-containing ingredients are disclosed on packaged foods. On January 21, the agency issued a Request for Information (RFI) inviting input from food manufacturers, scientists, health professionals, and consumers on challenges related to gluten labeling and the prevention of cross-contact during food production.

This action isn’t a new regulation yet. It marks the start of a process to collect evidence and experiences that could shape future policy. For companies involved in food labeling, supplier transparency, or compliance, the FDA’s move signals that gluten may be a focus of renewed regulatory attention.

What the FDA is Asking For

The RFI centers on two main areas: ingredient disclosure gaps and cross-contamination that can occur during processing. 

Ingredient Disclosure Gaps

Under current U.S. labeling rules, wheat must always be declared because it’s included in the list of major food allergens. But barley, rye, and oats can show up in ingredient statements under broad terms like “malt extract” or “flavorings,” which may not signal gluten content to consumers. The FDA is asking for data on how often this happens and what challenges it creates for people avoiding gluten.

Cross-Contact During Processing

Oats themselves don’t naturally contain gluten, but they’re often processed in facilities that also handle gluten-containing grains, creating cross-contact. The agency wants scientific information on how common and significant this problem is, along with reports of adverse reactions linked to cross-contact.

The RFI is open for public comment for 60 days on the federal rulemaking portal under docket FDA-2023-P-3942, giving stakeholders time to submit technical data, case reports, and perspectives from real-world food operations.

Why This Matters

People with celiac disease and those with gluten sensitivity already face hurdles interpreting labels. Some must scrutinize ingredient lists for hidden sources of gluten or rely on voluntary “may contain gluten” statements that vary widely in use and interpretation.



By explicitly seeking input on non-wheat gluten sources and cross-contact, the FDA is acknowledging these gaps. Consumer advocates, including the Celiac Disease Foundation, have welcomed the move as a foundation for science-based policy that could reduce guesswork for millions of Americans who need accurate gluten information on products.

What Could Come Next

This RFI doesn’t change any rules yet, but it is a formal step toward possible future requirements. Depending on what the agency learns from the public comments and scientific submissions, the FDA could:

• Propose changes to how gluten-containing ingredients are listed.
• Consider whether barley, rye, and potentially cross-contaminated oats should be treated like major food allergens for labeling purposes.
• Offer more clarity on when voluntary statements like “gluten-free” or “may contain gluten” are appropriate.



Any regulatory action following this inquiry would take time, including analysis of input, drafting of proposed rules, and formal notice-and-comment procedures.

What is Next

For food manufacturers and ingredient suppliers, this RFI is a chance to inform the direction of gluten-related labeling policy. Responding with evidence and operational insights now could help shape requirements that affect product development, packaging, compliance, and consumer trust.

Comments and data shared during this information-gathering phase may influence how the FDA defines gluten risk, ingredient transparency, and controls to prevent cross-contact in the future.

Resources

U.S. Food and Drug Administration – FDA Press Announcement: FDA Takes Steps to Improve Gluten Ingredient Disclosure in Foods