Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten.

Katharina Anne Scherf,Conleth Francis Feighery,Paul J Ciclitira,Carmen Gianfrani,Detlef Schuppan,Fernando G Chirdo,Carlo Catassi,Stefania Masci,Marinus J M Smulders,Riccardo Troncone,Frits Koning,Olivier Tranquet,Knut E A Lundin,Peter Koehler

doi:10.3389/fnut.2020.626712

Abstract

On August 12, 2020, the U.S. Food and Drug Administration (FDA) has finalized a rule related to gluten-free labeling for foods containing fermented, hydrolyzed ingredients. The FDA believes that there is no scientifically valid analytical method effective for determining gluten in fermented or hydrolyzed foods. In the absence of an analytical method, the FDA has decided to evaluate gluten-free claims on these foods based only on evidence that the food or ingredient used is gluten-free before fermentation or hydrolysis. For example, barley-based beers from which gluten is removed during brewing using special filtration, adsorption and/or enzymatic treatment are therefore excluded from bearing a gluten-free label.

Highlights

Reviewed by: Marco Silano, National Institute of Health (ISS), Italy Mauro Rossi, National Research Council, Italy
On August 12, 2020, the U.S Food and Drug Administration (FDA) has finalized a rule related to gluten-free labeling for foods containing fermented, hydrolyzed ingredients
In the absence of an analytical method, the FDA has decided to evaluate gluten-free claims on these foods based only on evidence that the food or ingredient used is gluten-free before fermentation or hydrolysis

Summary

Introduction

On August 12, 2020, the U.S Food and Drug Administration (FDA) has finalized a rule related to gluten-free labeling for foods containing fermented, hydrolyzed ingredients. The FDA believes that there is no scientifically valid analytical method effective for determining gluten in fermented or hydrolyzed foods.

Results

Conclusion