FDA Proposes Rule For Gluten-Free Labeling Of Fermented Or Hydrolyzed Foods
The U.S. Food and Drug Administration (FDA) proposed a rule to establish requirements for labeling fermented or hydrolyzed foods, or foods that contain a fermented or hydrolyzed ingredient, as “gluten-free.” To compensate for the lack of a scientifically valid test method for measuring intact gluten in fermented or hydrolyzed foods, FDA proposes to evaluate their compliance with the “gluten-free” labeling rule based on records that the food manufacturer would make and then retain for two years. FDA also proposes to evaluate the compliance of distilled foods by verifying the absence of protein or protein fragments in the foods using scientifically valid analytical methods. Food manufacturers would be required to comply with the new requirements within 1 year after FDA publishes a final rule. Comments are due by February 16, 2016.
FDA Proposes Rule for Gluten-Free Labeling of Fermented or Hydrolyzed Foods
Gluten-Free Labeling of Fermented or Hydrolyzed Foods