In April 2026, ASTA submitted comments in response to the Food and Drug Administration's (FDA) request for information (RFI) on labeling and cross-contact of gluten in packaged foods, which specifically referenced ingredients that can be declared using collective terms, such as spices. ASTA's comments highlight that no spices inherently contain gluten, note that FDA should take a scientific, risk-based approach to unintended gluten presence, and express support for consistency with existing FDA requirements and harmonization with internal standards for gluten labeling.

The U.S. Food and Drug Administration (FDA) released the long-anticipated revised draft “Appendix 1” of the multi-chapter draft guidance for industry titled Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry on January 30, 2024. Since the initial publication of “Appendix 1”, many food industry groups, including ASTA, advocated for FDA to update the guidance to make corrections, reflect the latest scientific evidence, and minimize confusion and inconsistencies. The updated draft includes a number of notable revisions to potential hazards in spices and seasonings and guidance on hazard analysis for spices, including several updates that were requested by ASTA. The “Appendix 1” guidance has significant implications for FDA food facility inspections, as it is used as a key reference by inspectors. This 45-minute webinar provides the latest updates on how they may impact your food safety plan and facility inspections.