Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    FDA Proposes Gluten-Free Labeling of Fermented or Hydrolyzed Foods

    Reviewed and edited by a celiac disease expert.
    FDA Proposes Gluten-Free Labeling of Fermented or Hydrolyzed Foods - Photo: Scott Adams
    Caption: Photo: Scott Adams

    Celiac.com 12/15/2015 - The FDA is proposing a new rule for naming and labeling fermented and hydrolyzed foods, or foods with these ingredients, claiming to be gluten-free.

    Photo: Scott AdamsCalled "Gluten-Free Labeling of Fermented or Hydrolyzed Foods," the rule covers gluten-free labeling of foods like yogurt, sauerkraut, pickles, cheese, green olives, vinegar, and FDA-regulated beers.

    Celiac.com Sponsor (A12):
    This is a follow-up to the FDA's final 2013 gluten-free foods rule, which highlighted uncertainty in gluten test results when dealing with intact gluten.

    This new rule is meant to serve as an alternative method for the FDA to vet compliance through records from manufacturers. The agency will accept comments starting Wednesday.

    Under the new rule, the FDA proposes the following manufacturer requirements:

    • The food meets the requirements of the gluten-free food labeling final rule prior to fermentation or hydrolysis;
    • The manufacturer has adequately evaluated its process for any potential gluten cross-contact, and where a potential for gluten cross-contact has been identified, the manufacturer has implemented measures to prevent the introduction of gluten into the food during the manufacturing process.

    The agency says the proposed rule will address distilled foods compliance through scientific methods that confirm protein's absence (including gluten).



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Celiac.com 01/03/2014 - The United State Food and Drug Administration (FDA) has clarified what their recent gluten-free rule means for restaurants. When the FDA announced its gluten-free labeling standard in August, the agency said that, for restaurants, “any use of an FDA-defined food labeling claim (such as “fat free” or “low cholesterol”) on restaurant menus should be consistent with the respective regulatory definitions.
    The agency noted this same approach would now be followed with respect to “gluten-free” claims made in restaurants and other retail food service establishments.
    The FDA's updated Open Original Shared Link, #9 under ‘Labeling’, now reads:
    FDA recognizes that compliance with the gluten-free rule in processed foods and food served in restaurants is important for ...


    Jefferson Adams
    Celiac.com 08/21/2014 - It’s official! Since August 5th, 2014, all packaged foods sold in the U.S must comply with new federal rules for labeling foods as "gluten-free." That means that all packaged food claiming to be "gluten-free" must contain less than 20 parts per million (ppm) of gluten.
    The FDA finalized the rule in August 2013, and gave food manufacturers one year to comply. The rule went into full effect on August 5, 2014. The new standard applies equally to all products labelled “gluten free,” “no gluten,” “without gluten,” and “free of gluten.”
    Until this rule went into effect, many food and product manufacturers were applying the term ‘gluten-free’ in myriad ways, some questionable. Moreover, consumers needing gluten-free food for medical reasons had no good way to kn...


    Jefferson Adams
    Celiac.com 03/18/2015 - A man who suffers from celiac disease has sued the FDA for allowing gluten to be used as a coating on prescription drug and over-the-counter medicine capsules.
    Remember, people with celiac disease can suffer intestinal damage when they consume gluten. This can damage can lead to neurological, among other disorders.
    The man, Michael Weber, was taking a generic drug seven years ago, and developed side effects consistent with ingesting gluten.
    Weber says he was unable to determine the drug’s gluten status through his pharmacist, and
    Weber went on to petition the FDA to either eliminate wheat gluten in medicines or require new labeling on drugs containing the protein.
    In 2011, the FDA sought public comments about the issue. In 2...


    Jefferson Adams
    Celiac.com 10/19/2015 - People who must avoid gluten for medical reasons just got a reason to be hopeful that gluten in medicines, which are not regulated under the current FDA law, might soon be labeled by law.
    U.S. Representatives Tim Ryan (D-OH) and Nita Lowey (D-NY) recently introduced a bill to make it easier for people with gluten-related disorders to identify medications that contain gluten.
    Their bill, the Gluten in Medicine Disclosure Act of 2015 would change the Federal Food, Drug, and Cosmetic Act so that the label of any medicine intended for human use must divulge any ingredient, besides sugar alcohol, that is derived from a grain or contains gluten. The bill is intended to help people with Celiac disease avoid gluten.
    "Americans deserve to know what is in their...


  • Recent Activity

    1. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    2. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    4. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    5. - trents replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,493
    • Most Online (within 30 mins)
      7,748

    Greensandtea
    Newest Member
    Greensandtea
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...