In recent years, gluten has been the subject of increasing attention, not only in food but also in cosmetic and personal care products. At Banbu, a significant portion of our community consists of people with celiac disease or non-celiac gluten sensitivity. For this reason, we want to offer clarity, technical information, and total transparency on why our products are gluten-free, even when they contain ingredients derived from wheat or barley.
What is gluten and why is it a concern in cosmetics?
Gluten is a protein primarily composed of gliadins and glutenins, found in cereals such as wheat, barley, and rye. In people with celiac disease, its consumption can trigger an immune response that damages the small intestine. However, this reaction requires oral ingestion of the active protein.
In the case of cosmetics, the concern mainly arises from products that might come into contact with the mouth (such as lip balms or toothpastes), or that could leave residue on the hands and be accidentally ingested. But... can gluten be absorbed through the skin?
Can gluten penetrate the skin?
The short, scientifically supported answer is: no. Gluten molecules are too large to penetrate an intact skin barrier. A report from the National Celiac Association and studies published in journals such as Dermatitis and Clinical Gastroenterology and Hepatology conclude that gluten does not pose a risk through dermal absorption for people with celiac disease【1】【2】.
Wheat-derived ingredients in cosmetics: should I be concerned?
In cosmetic formulations, it is common to use ingredients such as:
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Hydrolyzed Wheat Protein
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Hydrolyzed Barley Protein
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Triticum Vulgare (Wheat) Germ Oil
These ingredients do not contain active gluten because they have undergone an enzymatic hydrolysis process, which breaks the proteins into much smaller fragments. These peptides no longer retain the immunogenic structure of gluten.
A study conducted by the Institute for Reference Materials and Measurements of the European Commission showed that products with hydrolyzed wheat proteins contain gluten levels below the 20 ppm threshold, which is considered a safe limit for food products labeled “gluten-free”【3】.
Furthermore, vegetable oils such as wheat germ oil are purified fats that do not contain proteins and, therefore, do not contain gluten in any active or traceable form【4】.
How do we guarantee that our products are truly gluten-free?
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Rigorous ingredient selection: We work only with suppliers who certify the absence of active gluten or contaminating traces in ingredients that use wheat, barley, or rye as raw materials.
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Safe manufacturing processes: In our facilities, we do not use food-grade gluten or ingredients that have not been deglutenized. Additionally, we carry out controls to prevent any cross-contamination.
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Transparent labeling: All our products are formulated and tested to be safe for people with celiac disease or non-celiac gluten sensitivity.
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Team training: All our formulation and production staff are trained in allergen management, especially in gluten traceability, to ensure total safety in every batch.
Which products are most sensitive for people with celiac disease?
Although topical use is safe, products applied near the mouth or mucous membranes (such as balms, toothpastes, or hand creams) can pose a risk of involuntary ingestion. In these cases, special attention to labeling and the manufacturing process is recommended. At Banbu, these products are also formulated without gluten or traces, to offer peace of mind to the most sensitive individuals.
Conclusion
The presence of wheat-derived ingredients does not imply the presence of active gluten nor does it pose a health risk in cosmetic use. At Banbu, we formulate with technical, ethical, and maximum safety criteria to ensure that all our products are 100% gluten-free, even for the most sensitive individuals.
Our commitment to transparency, scientific evidence, and responsibility drives us to go beyond legal compliance, to offer real trust and safety in every application.
Bibliography
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Ford, A.C., et al. (2009). "Absence of evidence for skin absorption of gluten." Clinical Gastroenterology and Hepatology, 7(10), 1074–1079.
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National Celiac Association (2020). "Gluten in Cosmetics: Is it a Risk?" Available at: www.nationalceliac.org
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Van Hengel, A.J., & EC JRC IRMM (2012). "Gluten detection in hydrolyzed wheat protein in cosmetic and food matrices." Journal of AOAC International, 95(5), 1100–1107.
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Celiac Disease Foundation. "Is Wheat Germ Oil Safe?" Available at: www.celiac.org
