The availability of gluten-free food in Spain continues to grow, thanks to both government initiatives and the commitment of retail chains. While celiac associations work to improve education and labeling, consumers are beginning to notice a greater variety and more affordable prices on supermarket shelves.
In recent weeks, several initiatives have highlighted the commitment to this community in different regions of the country. From a local agreement in Melilla to international agreements affecting labeling, and including the expansion of own-brand product lines in supermarkets, everything indicates that accessibility to gluten-free products continues to improve.
Institutional support for people with celiac disease in Melilla
The Autonomous City of Melilla has signed a collaboration agreement with the Melilla Celiac Association (ACEME) for €13.923 . The agreement, published in the Official Gazette of the City (BOME), is earmarked for the maintenance of its headquarters and for culinary training using gluten-free foods . The Councilor for Social Policies and Public Health, Randa Mohamed El Aoula, and the president of ACEME, María Luisa Santamaría Montero, signed the document, which will benefit approximately one hundred people with celiac disease in Melilla. Of the total amount, €6.853 will be used to hire a self-employed professional trainer to conduct workshops on adapted culinary practices, while the remaining €7.070 will cover administrative expenses, rent, telephone, electricity, and water. The payment is made in advance, and the agreement is valid until December 31, with retroactive effect to January 1. The entity must present technical and economic justifications before 2027.
Covirán expands its range of gluten-free products
The Covirán cooperative, through its Estafeta supermarket chain, has strengthened its private-label catalog for people with celiac disease. It now includes 221 specific gluten-free products, nine more than last year, in addition to 374 products classified as "green" – foods that are naturally gluten-free, such as legumes, fruits, vegetables, and fresh meat. To ensure reliability, Covirán maintains an alliance with the Federation of Celiac Associations of Spain (FACE), which certifies accurate labeling. Furthermore, the selection for lactose-intolerant individuals includes 39 products endorsed by ADILAC and another 332 "green" products. The cooperative's president, José Antonio Benito, emphasized the company's commitment to food safety and its collaboration with industry associations.
International regulation: new guidelines for labelling
On the regulatory front, the 49th session of the Codex Committee on Food Labelling (CCFL49) reached a landmark agreement by establishing, for the first time, Guidelines for Precautionary Allergen Labelling (PAL) that specifically include cereals containing gluten. The measure introduces a reference dose of 4 mg of gluten to support objective risk assessment, thus preventing the arbitrary use of warnings. Furthermore, it stipulates that a product requiring a precautionary declaration due to the unintentional presence of gluten cannot simultaneously bear the claim "gluten-free." The Association of European Coeliac Societies (AOECS) welcomed this progress, which will improve transparency in gluten labelling and reduce uncertainty among consumers. The text will now be adopted by the Codex Alimentarius Commission for regional implementation.
The consumer experience: variety and affordable prices
As institutions and businesses advance, consumers themselves are noticing the changes. Argentine content creator Ornella Giuliana, on her first day in Spain, shared on social media a €30 purchase of gluten-free products at a Spanish supermarket. In the video, which went viral, she highlighted the ease of finding gluten-free bread, corn tortillas, and other foods, as well as the clear signage on the shelves. She explained that in Argentina, it was more difficult to access such a wide variety at a reasonable price. Her experience reflects the improvement in accessibility, although specialists remind us that, for those without celiac disease, removing gluten from the diet as a fad can lead to a less healthy diet. Nutritionist Júlia Farré warns that people who eliminate gluten for fashion often opt for lower-quality processed foods, so it is always advisable to consult a professional before modifying one's diet.
The combination of local support, a wider range of products in supermarkets, international regulations, and positive consumer testimonials paints an encouraging picture for people with celiac disease in Spain. Culinary training in Melilla, the 221 Covirán products certified by FACE (the Spanish Federation of Celiac Associations), the new Codex guidelines that eliminate ambiguity in labeling, and the possibility of filling a shopping basket for 30 euros are all signs of an ecosystem increasingly adapted to their needs. However, experts emphasize that gluten-free foods are intended for those who truly need them, and not as a dietary fad.
