The Celiac Safety Act of 2026 amends federal food labeling laws to classify gluten-containing grains as a major food allergen, requiring manufacturers to clearly label products containing wheat, rye, barley, and their hybrids. This change affects food producers and anyone with celiac disease or gluten sensitivity, as it will make it easier to identify foods that may cause allergic reactions or health problems. The law gives food manufacturers 18 months from the date of enactment to comply with the new labeling requirements, meaning companies will have time to update packaging and production processes before the rules take effect. No specific federal funding is allocated in the bill, as the compliance costs will fall on individual food companies. The legislation was introduced in May 2026 and referred to the House Committee on Energy and Commerce.
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