Findings from one of Europe’s largest long-term assessments of gluten-free products suggest that gluten contamination in products marketed as gluten-free(<20ppm) is rare and becoming even less common over time.
Drawing on data collected between 2015 and 2024, researchers analysed 4,139 packaged foods sold in Italy over the period. The samples represent a broad range of products including cereal-based foods, flours, confectionery, processed foods, baby foods and dietary supplements.
More than 99 per cent of samples complied with the European regulatory limit of 20 mg/kg gluten, with an average non-compliance rate of just 0.27 per cent. Although isolated contamination events were detected, particularly in 2016 and 2018, the overall trend was downward, suggesting ongoing improvements in allergen control and manufacturing practices.
The study also sheds light on where contamination risks remain. Corn flour, rice biscuits, snacks, mashed potato mixes, meat broth products and chocolate spreads were among the products found to have a comparatively higher likelihood of non-compliance. Rather than indicating problems with the products themselves, the authors point to the challenges of preventing cross-contact across complex supply chains, shared agricultural equipment, storage systems and manufacturing lines.
The findings reinforce the value of routine surveillance, validated analytical methods and robust allergen-management systems. They also provide strong evidence that current controls are working, while highlighting a small number of product categories where targeted monitoring may further improve consumer protection.
Reference: Giugliano et al. 2026. Ensuring Gluten-Free Safety: A Descriptive Analysis of Laboratory Results and Quality Control. Foods, 15(7), 1144. Available with Open Access at: https://doi.org/10.3390/foods15071144.
