A new era of edible tableware, straws, and utensils is giving new meaning to the phrase, “Lick your plate clean.” Now, people can not only lick their plates clean but also eat their plates. But what does the rise in sustainable tableware, utensils, and straws made from wheat bran, wheat straw, and wheat flour mean for the gluten-free community?
The rise in edible, biodegradable, and compostable tableware, utensils, and straws comes as a response to the rise in single-use plastics.
These plastics are found in packaging materials, take-out containers, straws, plastic bags, disposable masks, and plastic cups. They are meant to be thrown away after one use. These single-use plastic products don’t biodegrade, and only 9 percent of plastic waste is recycled.
The urgent cry to limit or get rid of single-use plastics has led many cities in the U.S., including Malibu, California, and Seattle, Washington, to ban single-use plastics, leaving business owners on the hunt for more sustainable, biodegradable, and even edible options.
Sustainable Options are Not Gluten Free
Several companies are making waves in this space. Biotrem makes biodegradable tableware and utensils made from wheat bran. These products biodegrade within 30 days and are also edible. The Amazing Pasta Straw makes straws from wheat flour, and Stroodles makes eco-friendly tableware out of durum wheat.
While these innovative products are great for the environment, they are a nightmare for the collective gluten-free community, a community inclusive of people grappling with celiac disease and non-celiac gluten (wheat) sensitivity, as well as those suffering from wheat allergies.
Wheat is classified as one of the top eight allergens in the U.S., making it strange that companies would be quick to add this allergen to their restaurants. I don’t see any manufacturer making straws out of peanuts. Touche.
However, it’s important to note that most allergen labeling laws only apply to food, not Food Contact Materials (FCMs).
On top of exposing millions of people to unnecessary gluten and wheat, there seems to be a lot of confusion on whether or not they are safe for the gluten-free community.
For example, one restaurant owner has been using pasta straws and said one question kept coming up: “Is there gluten in the straws?”
The restaurant owner told CNBC that “experts” informed him that gluten is not activated in the pasta until it’s cooked, which, as anyone in the gluten-disordered community knows, isn’t true!
The truth is that gluten doesn’t need to be cooked or heated to cause adverse reactions in people with celiac disease, wheat allergies, or non-celiac wheat sensitivity (gluten intolerance), making it obvious that more education is needed.
What Do Researchers Say?
A celiac organization in Europe called Coeliac Youth of Europe set out to determine how these wheat-based edible and biodegradable products impacted gluten-free food. They concluded that these biodegradable products have a “significant” effect on gluten-free products.
Specifically, they found:
- 93 parts per million (ppm) of gluten in a gluten-free soup served in a bowl made from wheat bran
- 15 ppm of gluten in a glass of milk served with an edible straw made from wheat bran
- 24 ppm of gluten in a sandwich served on a plate and with utensils made of wheat bran
The hotter the food, the more gluten seeped into that food, although they found there was still a significant risk of gluten exposure in food of any temperature.
In May 2024, researchers conducted a study to determine if wheat and rye found in Food Contact Materials (FCM) can transfer into food.
Researchers included biodegradable plates, forks, knives, straws, and cups made from wheat bran, durum wheat semolina, wheat gluten, rye stalks, oat bran, wheat flour, and combinations of these various materials.
Of the six different FCMs studied, researchers found that gluten was transferred into liquids from four materials, including from the durum wheat semolina-based straws, the wheat-bran-based plates, and an oat bran and wheat flour-based wafer cup.
Furthermore, researchers found that gluten from the plates also migrated into gluten-free solid foods. However, the extent of gluten migration depended on the stability of the product and how long it came in contact with the food.
Do Wheat Straw Plates Contain Gluten?
Wheat straw plates, like those from Eco Products, are considered gluten-free but not wheat-free. The plates are made from the straw of the wheat plant, not the protein (gluten). Therefore, they are safe for people with celiac disease to use.
Keep in mind, however, that people with non-celiac wheat sensitivity (gluten intolerance) and wheat allergy may react to other components of wheat, not just gluten. That means these plates could – and likely will – trigger an adverse reaction in people with either disorder.
On top of plates made from wheat straw, there are straws made from the stem of the wheat plant called “wheat straws.” The company that makes these wheat straws says they’re gluten-free, but again, they’re not wheat-free. Those with wheat allergy or non-celiac wheat sensitivity should avoid these products.
Do Pasta Straws Contain Gluten?
The vast majority of pasta straws contain gluten, including The Amazing Pasta Straw and EcoStraws. People with celiac disease and gluten sensitivity should avoid these straws.
One company, Pasta Life, makes pasta straws from brown rice flour. They confirm on their website that their straws are gluten-free. The Sugar Cane Straw makes straws from sugarcane, which is gluten-free.
Paper straws are also gluten-free. A rumor in the gluten-free community suggests that paper straws contain wheat paste similar to envelopes, but the National Celiac Association has debunked this myth long ago. (Envelopes don’t contain gluten, either.)
How To Protect Yourself
There are a few things you can do to protect yourself from gluten and/or wheat exposure that result from these sustainable, eco-friendly tableware, utensils, and straws:
Ask Questions: If your food is being served with disposable products that don’t appear to be plastic, ask questions and demand answers. It may seem weird to ask, “What is the straw made of?” but it’s a necessary question these days. Remember, allergen labeling laws are only in effect for food products, not Food Contact Materials (FCMs).
Skip the Straw: Since pasta straws are on the rise, it’s best to skip the straw altogether and sip your drink old-school style. You could also ask for a plastic straw (gasp!) or bring your own reusable metal straw.
Bring Your Own Food: If you’re visiting a festival where these products might be rampant, bring your own food. It’s better to be safe than sorry.
Eat at Dedicated Gluten-Free Restaurants: There won’t be any surprise spoons made from wheat flour in these restaurants!
Write the FDA: Restaurants should declare allergens in all foods, and while Food Contact Materials aren’t food, per se, we need to demand that allergens are disclosed in anything that comes in contact with our food and mouths. Tell the FDA you want allergens to be labeled and disclosed in FCMs.
- Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program, at 800-332-1088, or file a MedWatch voluntary report at http://www.fda.gov/MedWatch.
- Contact the consumer complaint coordinator in your area.
The Bottom Line
Most gluten-free people would agree that we’re all for saving the Earth, but we hope that it doesn’t have to come at the expense of harming our bodies.
My hope is these companies will make these sustainable products without wheat, gluten, or any of the top allergens. Until then, the gluten-free community must be extra vigilant.
Ug that’s horrible!
FYI…we were on a trip and I ordered a cocktail that came with a straw. No one told me it was edible. However, as I sipped the straw it became gooey. I stopped drinking immediately and within 5 minutes I was in the bathroom! Beware…there is nothing like being sick away from home.
Thank you for this article. It never dawned on me that eco-friendly products might be unsafe for me.