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Found 4 results

  1. Celiac.com 01/25/2017 - The UK's Food Standards Agency (FSA) has initiated a public comment period on gluten-free labeling in England. The FSA is inviting industry feedback on the proposed Gluten In Food (Information for Consumers) (England) Regulations 2017. This regulation enforces the new European Union regulation (Commission Implementing Regulation (EU) No. 828/2014), which standardizes labeling information on products that are gluten-free or very low in gluten. The law does not require any change in formulation, ingredients or the methods for these products, but does mandate new wording for product labels. It also clarifies for consumers the difference between foods naturally free of gluten, and those specially formulated for people with gluten intolerance. The proposed rule applies to England only, not Wales, Scotland or Northern Ireland. The rule change is, in part at least, a response to rising numbers of product complaints. According to the FSA, approximately 1% of the UK population (around 600,000 people) suffers from celiac disease, while nearly half a million people remain undiagnosed. Currently, food businesses are permitted to make voluntary gluten-free or low in gluten claims, but this has led to inconsistency and confusion in many cases. Such confusion could cause health problems for those who are gluten-intolerant. Many of these products also fetch a premium price because of their gluten-free claims, stated the FSA. The aim of the English regulation is to standardize the permitted claims about gluten. Manufacturers will be limited to the use of the words "gluten-free" or "very low gluten" along with clear and limited supporting information. No other claims or descriptions are allowed, and products that fail to conform to labeling standards can be fined. The previously accepted phrase "No gluten containing ingredients (NGCI)" can no longer be used on product labels. Enforcement of FSA rules will take effect February 20, 2018.
  2. Celiac.com 04/22/2015 - Ground Breaker Brewery is a Portland-based 100-percent dedicated gluten-free brewery that has been selling their popular ales throughout the Pacific Northwest since 2011. Ground Breaker specializes in bold flavored ales, including dark ale made from roasted chestnuts and lentils, a bright IPA of roasted buckwheat and citrusy Crystal hops, seasonal specialties like St. Denny dubel-style ale, and Squash Ale and Coffee Pale from the Experiment Ale Series. Currently, Ground Breaker ales are available in a large 22-ounce bottle that seems to be impeding their efforts to expand their reach into more pubs, restaurants, and grocery stores. The company founder James Neumeister believes that smaller, lighter cans will help the company’s efforts to grow distribution. To that end, Ground Breaker is looking to raise $20,000 in a Kickstarter campaign to help fund a canning operation. If funded, Ground Breaker plans to have its IPA No. 5 and Olallie Ale canned and ready for sale by the beginning of June. Kickstarter rewards start for contributions of $5 or more, and include locally designed coasters, kozies, sweatshirts, pint glasses, and more. For donations of $2,000 or more Ground Breaker will name summer seasonal ale after you.
  3. Celiac.com 05/17/2010 - Finding gluten-free food is hard enough without having to worry if your "gluten-free" labeled food is really gluten-free. For those of us that become increasingly ill from ingesting a small amount of gluten, improper food labeling can be a matter of life or death. Since 2007, the United States Food and Drug Administration (FDA) has been contemplating potential revisions for the current “gluten-free” labeling of foods by food manufacturers. As the FDA requirements currently stand, there is very little protection for celiacs and gluten sensitive sufferers. However the new law, if approved, will require companies labeling their products as “gluten-free” to guarantee that their product is completely free of wheat, rye, barley, and oats and any crossbred hybrids or fillers containing wheat, rye or barley or oats, that do not test at less than 20 ppm for gluten. Meanwhile as we gluten-sensitive American's continue to wait patiently for a final resolve for the FDA requirements for gluten, Canadians are actively revising their labeling regulations for gluten-free. Health Canada has proposed changes in the current labeling regulations for gluten-free. According to the Canadian Food and Drug Regulations, “No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.” Additionally the words, “gluten-free” is not permitted on any packaged foods containing oats; even if the oats are uncontaminated. Health Canada is now seeking input from Canadian citizens and shareholders on the proposed labeling regulations to help share information which will aid in the development of proposed changes. The Health Canada website is open to the public for comments from May 13, 2010 until July 11, 2010. For more information on the proposed revisions of Canadian gluten-free labeling, please visit the Health Canada website at: Health CanadaSource: Marketwire
  4. Celiac.com 11/25/2003 - Investigators from the Celiac Sprue Research Foundation, a non-profit public charity, and the Palo Alto Medical Foundation are seeking 20 volunteers who have Celiac Sprue to participate in a study called the "Gluten Detoxification Trial". The Gluten Detoxification Trial will test the effects of consumption of an Orange Juice Mixture that has been modified by the addition of gluten pre-treated with an enzyme (PEP) that is intended to "detoxify" the gluten. If the PEP is successful in detoxifying the gluten, then the stage will be set for development of a PEP therapeutic drug, or pill, that may allow Celiac Sprue patients to consume a regular gluten containing diet. The study involves 2 two-week stages, separated by one month off. The first stage will occur during the first two weeks in December. The second stage will occur during late January 2004. Participants in this study will be randomized to consume an Orange Juice Mixture containing gluten daily for 14 days during one stage, and an Orange Juice Mixture containing gluten pre-treated with the PEP daily for 14 days during the other stage. Participants will record symptoms daily during each stage, and will have laboratory tests measured before and after each stage. Participants will undergo a screening physical exam at the beginning, and brief follow-up exams after each stage at the Palo Alto Medical Foundation. Participants in the Gluten Detoxification Trial must meet all of the following criteria: Diagnosed with Celiac Sprue by small intestinal biopsy (participants must be able to provide a copy of the biopsy report). Have had at least one abnormal Celiac antibody test (e.g. transglutaminase (ttg), endomysial (EMA), anti-gliadin) in the past. Be in remission on a gluten-free diet. Be at least 18 years of age. Pre-registration is required to participate in the study. If you can participate, please contact the Celiac Sprue Research Foundation at the above address or e-mail address and request a registration packet/consent. Please call either Dr. Gail Pyle at (408) 655-0384 or Dr. Gary Gray at (650) 327-1144 if you have any questions.
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