Study Finds Gluten Transfer From Some Biodegradable Plates

Researchers at the University of Seville published a study examining whether biodegradable tableware can contaminate gluten-free foods, an issue of growing concern as compostable plates and utensils become more widely used.

The team tested eight biodegradable dishes, cups, and straws made from materials such as wheat, wheat pulp, palm leaf, and sugarcane. They measured both the gluten content of the tableware and whether gluten could transfer into gluten-free foods under realistic conditions. Only one product, a wheat-based plate marketed as “eatable,” contained very high levels of gluten and transferred gluten into food at levels well above the gluten-free safety threshold.

Gluten transfer varied by food type and conditions.

Liquid and emulsified foods, such as milk and vegetable cream, absorbed far more gluten than solid foods like rice or omelets. Heat and longer contact times increased contamination risk, and the eatable wheat-based plate softened and partially broke down when exposed to hot or liquid foods. All other biodegradable items tested, including non-eatable products made from wheat by-products, showed no detectable gluten transfer.

However, the study highlights a major regulatory gap, as food-contact materials are not required to label allergens.

The findings support clear guidance for people with celiac disease: avoid wheat-based tableware marketed as eatable and choose clearly gluten-free alternatives when serving gluten-free foods.

Citation

Sousa, C., Heredia, A., de Arcos, L., Segura, V., Ruiz-Carnicer, Á., & Comino, I. (2025). Potential Transfer of Toxic Gluten from Biodegradable Tableware to Gluten-Free Foods: Implications for Individuals with Gluten-Related Disorders. Journal of agricultural and food chemistry, 73(44), 28386–28394. https://doi.org/10.1021/acs.jafc.5c07516