FDA Gluten-Free Label Ruling
Regulating Gluten-free Labels in Fermented and Hydrolysed Food Products
One of the challenges with food fraud is being able to test for the ingredient that is being added or not added depending on the nature of the misbranding and adulteration. This is shown for gluten-free labelling. Testing for gluten is available but testing for hydrolyzed gluten in hydrolyzed plant proteins or gluten that has been through fermentation to create foods such as sauerkraut or yogurt does not exist. We might not even know what to test for as we don’t know the final product.
This is some of delights and joys of food analysis.
The FDA’s solution for this, as stated in the Final Rule on Gluten-Free Labeling of Fermented and Hydrolyzed Foods is that compliance will be determined based on manufacturers’ records. These are the records prepared during the manufacturing of gluten-free fermented and hydrolyzed foods. You can read more about the new rule here.
Schedule a call if you need help to manage your paperwork so that you know if you are in compliance with the new gluten-free labeling rule.
Be safe. Wear a mask. Wash your damn hands. Eat a healthy diet.