October 13, 2020: This report was published in 2018. It is being released publicly due to discussion around FDA’s 2020 rule on gluten-free labeling of fermented and hydrolyzed foods and ingredients. Please address any questions to Tricia Thompson at info@glutenfreewatchdog.org.
The report is available at https://www.glutenfreewatchdog.org/news/wp-content/uploads/2020/10/AlcoholReportGFWD2.pdf
For Immediate Release September 24, 2020
Gluten-Free Foods Cooked in Shared Fryers with Wheat: A Pilot Study Assessing Gluten Cross Contact […]
This product is made in the UK and sold in the US. It is labeled gluten-free yet contains the ingredient “gluten-free barley malt extract (barley malt, water).”
Gluten Free Watchdog reached out to the manufacturer and was advised: “Our Flourless Chocolate Cake recipe uses a gluten free barley malt extract. It undergoes a special treatment to reduce the gluten content. We have certification showing that it has a less than 5ppm and therefore can be labelled as Gluten Free.”
While gluten-free foods […]
A concerned consumer reached out to Gluten Free Watchdog about this product. GFWD contacted the manufacturer asking about the source of wheat. The manufacturer reply stated: “The product does not contain any wheat or gluten. The enzyme used in our product is grown on fermented wheat so we are required to add it to our label.”
HOWEVER, under FDA’s newly released rule on gluten-free labeling of fermented and hydrolyzed ingredients, FDA has declined to exempt enzymes. This means that enzymes […]
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 […]
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
Currently (and according to FDA), it is next to impossible to accurately test food for gluten when it has been partially broken down into smaller protein fragments during certain processing procedures, such as fermentation and hydrolysis.
Examples of foods & ingredients that may contain gluten that has been partially broken down
Soy sauce (hydrolyzed wheat protein)Malt vinegar […]
This post is part of a series covering the FDA’s Final Rule on Gluten-Free Labeling of Fermented or Hydrolyzed Foods. The information on growth media in the Federal Register document is located in multiple sections and is not 100% clear. This post may be updated as FDA provides additional clarification.
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
Manufacturers, if you are labeling a food gluten-free that contains microbes or enzymes, please make sure that the growth media used in their development did […]
Products in the immediate queue for testing at Gluten Free Watchdog. Remember, test requests are from subscribers and requests are made for any number of reasons, including peace of mind. Testing does NOT necessarily mean that a product issue is suspected. Links to test reports are emailed to Gluten Free Watchdog subscribers.
Eligibility for this grant is open to registered dietitian nutritionists in the United States who provide documentation of completion of the five-module series, evidence of payment, and proof of current and valid, clean state licensure or registration. Grant recipients must also agree to be listed in the Celiac Disease Foundation Healthcare Practitioner Directory.
For more information, please see https://celiac.org/reimbursement-grant-for-certificate-of-training-in-treating-gluten-related-disorders/
Thank you to CDF!
About the COT for Gluten Related Disorders
The modules for this COT were published on July 9, 2020 by the Academy of […]
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
IMPORTANT: Please keep in mind the following points when reading this post and others on FDA and distilled spirits:
The Alcohol and Tobacco Tax and Trade Bureau (TTB) regulates distilled spirits.Under the TTB’s interim rule on gluten-free labeling, alcoholic beverages distilled from wheat, barley, or rye can be labeled “processed to remove gluten” as long […]
