22Jul
14Sep
What the FDA has to say about wheat starch and hydrolyzed gluten
This post is part of a series covering the FDA’s Final Rule on Gluten-Free Labeling of Fermented or Hydrolyzed Foods. The rule is available at https://www.federalregister.gov/documents/2020/08/13/2020-17088/food-labeling-gluten-free-labeling-of-fermented-or-hydrolyzed-foods Bottom Line: Under the FDA’s 2013 gluten-free labeling rule, wheat starch is considered “an ingredient processed to remove gluten.”It is an allowed ingredient in foods labeled gluten-free as long as its use does not result in the final food product containing 20 parts per million or more of gluten.Fermented foods and ingredients made using gluten-free wheat starch...
09May
Happy wheat starch isn’t used in more gluten-free foods? You may have Ener-G Foods & Elaine Hartsook to thank
In Honor of Celiac Disease Awareness Month, Gluten Free Watchdog is writing a series of articles (the goal is one per day during the month of May) related to the gluten-free diet–currently the ONLY treatment for celiac disease. Post (#9)… Adapted from The Gluten Free Nutrition Guide by Tricia Thompson (McGraw-Hill) In some parts of the world, wheat starch has been allowed in gluten-free foods since the time of Dicke's classic feeding trials, but historically it has not been used all that much in...
08May
Does wheat starch belong in a gluten-free diet?
In Honor of Celiac Disease Awareness Month, Gluten Free Watchdog is writing a series of articles (the goal is one per day during the month of May) related to the gluten-free diet–currently the ONLY treatment for celiac disease. Post (#8)… First some background… Under the FDA's gluten-free labeling rule wheat starch is allowed in gluten-free foods as long as the final product contains less than 20 ppm of gluten. This is because wheat starch is considered by the FDA to be an ingredient processed...
27Apr