News

02 Mar 2021

Remembering the gentleman scientist, Donald Kasarda

Donald D Kasarda, PhD. described himself as “a retired gluten protein chemist who maintains a connection with my old research center (WRRC, ARS, USDA) as a collaborator.”* My hope is that many of you recognize his name and that some of you had the honor of conversing with him either in person, over the phone, or via email. Dr. Kasarda gave so much to this community through his published research, his willingness to answer questions from scientists and lay […]

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17 Feb 2021

Dandy Blend Instant Herbal Beverage: Where is the enforcement FDA?

This herbal beverage is labeled gluten-free and lists as ingredients “extracts of roasted barley, rye”. After seven years of reporting this product to FDA, it remains on store shelves. What follows are the nitty-gritty details.

Initial correspondence with FDA

Gluten Free Watchdog first made FDA aware of this product via email on January 10, 2014—over SEVEN years ago!FDA’s initial email response received January 17, 2014:“As far as the product, “Dandy Blend Instant Herbal Beverage”, we do not have enough information to be able […]

By Barley Contamination, Facial Misbranding 0 Comments Read more...
04 Jan 2021

Chef Myron’s sauces containing wheat-based soy sauce FINALLY recalled

Recalls for eight Chef Myron’s sauces posted to the FDA’s enforcement report page the week of December 16th. The reason given for all recalls: “Product utilized a gluten-free claim but has as an ingredient a fermented soy sauce that is produced from wheat which was not processed to remove the gluten prior to fermentation.”

It is huge that these recalls are happening. Finally, the FDA appears willing to recall foods labeled gluten-free containing wheat-based soy sauce as an ingredient. This […]

By Facial Misbranding, Rule on Gluten-Free Labeling of Fermented or Hydrolyzed Foods 3 Comments Read more...
29 Dec 2020

Folks with gluten-related disorders: Please don’t eat products from Deland Bakery if they are not labeled gluten-free

Deland Bakery (along with Sami’s Bakery) has used some “creative” labeling over the years. If you are new to a gluten-free diet, please know that folks with a gluten-related disorder should not eat products from either of these bakeries that are NOT labeled gluten-free.

Background information: A couple weeks ago, Gluten Free Watchdog contacted Deland Bakery and asked them to please explain why the Contains statement on products in their natural line includes the verbiage “Wheat, Gluten or Yeast”? This […]

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14 Dec 2020

Troubling statement by the Prolamin Working Group on the determination of gluten in fermented foods containing partially hydrolyzed gluten

Gluten Free Watchdog is very troubled by a statement recently released by the Prolamin Working Group “on the determination of gluten in fermented foods containing partially hydrolyzed gluten.” While we have a great deal of respect for each of the authors, the insinuation that the FDA did not lead with science in determining that “the R5 Competitive ELISA method is not suitable for the detection and quantification of gluten in any fermented or hydrolyzed food” comes across as exceedingly […]

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09 Dec 2020

Grading the Canyon Bakehouse Recall

UPDATE: The recall has been amended to include expanded distribution for the Canyon Bakehouse Everything Bagels and now includes Connecticut, Massachusetts, New York, and Rhode Island.

See: https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/amended-flowers-foods-issues-voluntary-recall-two-canyon-bakehouse-products-due-possible-presence

Bottom line: Canyon Bakehouse handled this recall very well. What happened should serve as a lesson for all manufacturers of gluten-free foods. Testing at risk raw ingredients for gluten before they enter the facility should be de rigueur. A dedicated gluten-free facility doesn’t matter if “dirty” ingredients are allowed inside.

My biggest concern at this point is […]

By Gluten Contamination of Food, Product Alerts 10 Comments Read more...
21 Nov 2020

Lessons Learned from 16 Years of Testing Food for Gluten

This video presentation with audio is about 30 minutes long. The focus is on lessons learned from 16 years of testing food for gluten. The positive news is that the vast majority of the hundreds of foods tested through GFWD have tested below 20 parts per million of gluten. There have been a few unwelcome surprises over the years, including the level of cross contact in lentils and the number of products impacted by facial misbranding. We’ve also learned […]

By Gluten Contamination of Food, Gluten-Free Diet, Gluten-Free Labeling, Testing for Gluten Contamination, Video Library Q&A 10 Comments Read more...
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