Washington and Oregon residents who obsess over ingredient labels and avoid gluten just got a win from the Trump administration.
The U.S. Food and Drug Administration (FDA) announced new steps this week aimed at improving how gluten and gluten related cross contact are disclosed on packaged foods. The move is designed to help people with celiac disease and gluten sensitivities who have long been forced to guess which products are actually safe.
The agency issued a Request for Information seeking public input on how rye, barley, and oats are labeled, especially when gluten exposure can occur through cross contact during processing. The goal is to close major data gaps that have limited stronger consumer protections.
Why this matters for gluten sensitive consumers
Health and Human Services Secretary Robert Kennedy Jr. said the effort reflects a push for clearer food labeling that protects consumers and supports healthier choices. FDA Commissioner Marty Makary added that people with gluten sensitivities have had to navigate food labels without reliable information.
“People with celiac disease or gluten sensitives have had to tiptoe around food, and are often forced to guess about their food options,” explained Dr. Makary, M.D., M.P.H. “We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices.”
For Washington and Oregon’s health conscious and picky eaters, the move signals potential future rules that make grocery shopping less risky and far more transparent.
The FDA says the information it gathers will guide future regulatory action and could lead to stronger labeling standards that reduce accidental gluten exposure and give consumers clearer answers at the store.
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