The purpose of this legislation, known as the Food Allergy Safety, Treatment, Education, and Research Act of 2026, is to enhance food safety by recognizing barley, rye, and oats as major food allergens. This change aims to protect individuals who have allergies or intolerances to these grains, particularly those with Celiac disease. Key provisions of the law include the amendment of the Federal Food, Drug, and Cosmetic Act to classify barley, rye, and oats as gluten-containing grains.