It’s on the packaging of biscuits, chocolates, cereals, ready meals, sauces and even products where many consumers might not expect to see any reference to cereals. The phrase “may contain traces of gluten” has become common on food labels and, despite being short, it raises a frequent question: after all, what does this warning mean?
For those who do not have dietary restrictions, the recommendation may go unnoticed. For other people, however, it is decisive information before placing the product in the cart. The presence of this phrase is not just linked to food trends or a simple marketing choice. It is part of the information that companies make available to consumers when there is the possibility that a certain food has come into contact with substances that can cause allergies or intolerances.
The warning that appears on many products
Food labeling began to highlight substances associated with allergies and intolerances, including cereals that contain gluten. According to , information about allergens must be communicated to the consumer, both in pre-packaged foods and in products sold without packaging.
This is why ingredients like wheat, rye, barley, or oats often appear prominently in the ingredient list, whether in bold, capital letters, or through another visual aid. When they are part of the composition of the food, the indication must be clear so that the consumer can quickly identify their presence.
But the phrase “may contain traces of gluten” has a different meaning. In these cases, gluten may not be part of the recipe. The warning comes when there is the possibility of small quantities reaching the product accidentally, through contact with other foods, raw materials or equipment.
What exactly is gluten?
Gluten is a protein fraction present in cereals such as wheat, rye, barley, oats and their cross-breed varieties or derivatives, according to the definition used in European legislation on foods intended for people with gluten intolerance.
In practice, it is present in many foods made with wheat flour or other similar cereals. Bread, pasta, cakes, biscuits, breakfast cereals, breaded products and various processed products may contain gluten, either as the main ingredient or through flour, thickeners or other components used in the food industry.
For the majority of the population, gluten consumption does not represent a problem. The issue arises particularly for people with celiac disease, gluten intolerance, wheat allergy or other situations in which specific dietary surveillance has been recommended.
Why might there be traces if the product is gluten-free?
The explanation lies in the manufacturing process. A factory can produce, in the same space, foods with wheat and others that, in their recipes, do not include cereals with gluten. Even with cleaning and separation procedures, there may be a risk of accidental contact.
This contact can happen on production lines, machines, benches, utensils, warehouses, silos or packaging areas. It can also occur before arrival at the factory, during transport or storage of raw materials.
It is in these situations that many companies choose to indicate “may contain traces of gluten”. The phrase does not necessarily mean that gluten was used as an ingredient. Rather, it means that the brand cannot completely exclude the possibility of cross-contamination.
“Contains” and “may contain” are not the same thing
There is an important difference between a product that contains gluten and one that may contain traces. When gluten is present in an ingredient, this information must appear in the ingredient list. If the food contains wheat flour, for example, this presence needs to be declared.
The expression “may contain traces” points to an eventual and unintentional presence. The ingredient is not part of the recipe, but there may have been contact with cereals that contain gluten at some stage of production.
There are also specific mentions for products aimed at people who need to control their consumption of this protein. According to DGAV, the indication “gluten-free” can only be used on foods that do not exceed 20 milligrams of gluten per kilogram. The expression “very low gluten content” applies to products that respect specific limits defined in European legislation.
Reading the label remains essential
The Portuguese Celiac Association reminds us that many foods are naturally gluten-free when consumed in their simple form, such as fruits, vegetables, meat, fish, eggs, legumes, milk, fats and oils. Greater attention should be paid to processed products, where the composition may be less evident.
Therefore, reading the label remains the main step in understanding whether a product contains cereals with gluten, whether it was prepared in an environment where these cereals are also handled or whether it is specifically labeled for consumers with specific dietary needs.
The phrase may seem like just one warning among many, but it fulfills a concrete function: helping those who need to avoid gluten to make more informed choices. For some, it is an almost invisible detail. For others, it could be the difference between buying the product or leaving it on the shelf.
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