Support the Celiac Safety Act to require products containing wheat, barley, or rye to list "gluten-containing grains" as a major food allergen and provide an 18-month implementation window for FDA and manufacturers.

Today, during Celiac Disease Awareness Month, U.S. Representatives Emanuel Cleaver, II (D-MO) and Betty McCollum (D-MN) introduced the Celiac Safety Act to strengthen food labeling law and protect the roughly 3 million Americans with Celiac Disease. The legislation is the first proposal in Congress to require the Food and Drug Administration (FDA) to mandate the inclusion of “gluten-containing grains” as a major food allergen, ensuring manufacturers label the inclusion of all gluten-containing ingredients in products made available to the public.

Cleaver introduced the Celiac Safety Act, which would require gluten-containing grains to be treated as a major food allergen on food labels, with an implementation window for FDA and manufacturers.

Cleaver, McCollum Introduce Celiac Safety Act to Protect Americans with Celiac Disease | Congressman Emanuel Cleaver
primary · press_release · model gpt-5.5

Mr. CLEAVER introduced the following bill... To amend the Federal Food, Drug, and Cosmetic Act to include gluten-containing grain in the definition of a major food allergen... The term 'gluten-containing grain' means... wheat... rye... barley... The amendment made by subsection (a) applies only with respect to food that is introduced or delivered for introduction into interstate commerce on or after the date that is 18 months after the date of enactment of this Act.

Cleaver introduced the Celiac Safety Act of 2026 to add gluten-containing grains, including wheat, rye, and barley, to the federal definition of a major food allergen, with applicability beginning 18 months after enactment.

celiac-safety-act-119-final.pdf
primary · other · model gpt-5.5

FDA’s current food-allergy page lists the nine major food allergens as milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. It discusses gluten separately as an other substance monitored by FDA, not as a major food allergen.

As of the current FDA page during Cleaver’s active House term, the promised expansion to require gluten-containing grains such as barley and rye to be labeled as major food allergens has not been implemented. FDA notes 2025 guidance and a 2026 allergen-threshold meeting, but those are evaluative steps, not delivery of the Celiac Safety Act policy.

unresolved same_term

Food Allergies | FDA
secondary · model gpt-5.5 · confidence 91%

The current eCFR provision defines gluten-containing grains as wheat, rye, and barley, and regulates when food may bear voluntary gluten-free claims below the 20 ppm standard.

The regulation was current as of July 1, 2026, within the lookback window. It shows FDA rules still address gluten through gluten-free claim standards, not through a mandatory major-allergen label for all wheat, barley, or rye ingredients with an 18-month implementation window.

unresolved same_term

eCFR :: 21 CFR 101.91 -- Gluten-free labeling of food
secondary · model gpt-5.5 · confidence 88%

FDA’s FALCPA text requires major-allergen labeling and separately required FDA rulemaking to define and permit use of gluten-free labeling on foods.

The underlying statutory framework treated celiac-related gluten labeling separately from major-food-allergen labeling. Later FDA materials show sesame was added as the ninth major allergen, but not gluten-containing grains; this leaves the specific Celiac Safety Act commitment unresolved.

unresolved unknown

Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) | FDA
secondary · model gpt-5.5 · confidence 83%

FDA’s final rule established compliance requirements for fermented or hydrolyzed foods that bear gluten-free claims, with an effective date of October 13, 2020.

The Federal Register record confirms FDA’s completed gluten-related rulemaking concerns voluntary gluten-free claims and compliance records, not the broader mandatory allergen-labeling requirement described in the commitment.

unresolved unknown

Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
secondary · model gpt-5.5 · confidence 78%