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Macaroni

Low concern

Macaroni is a standard wheat-based pasta. The 'low_concern' tier reflects that wheat (gluten) is a major FDA food allergen.

Found in

2,026 products

What it is

A type of dry pasta in tubular shape, traditionally made from durum semolina.

Carbohydrate base for pasta dishes, casseroles, and salads.

Why it's flagged

wheat/gluten allergen (FALCPA)

What regulators actually say

"Macaroni products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these."

21 CFR 139.110 — ecfr.gov

Regulatory status

United States — FDA

Standard of identity for macaroni products under 21 CFR 139.110; wheat is a major food allergen.

European Union — EFSA

Standard food; cereals containing gluten are regulated allergens.

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