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FDA proposes gluten-free labeling rules for fermented, hydrolyzed, distilled foods
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The FDA today issued a proposed rule establishing that fermented, hydrolyzed and distilled foods must meet certain requirements to carry a gluten-free label.
The proposed rule applies to fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, including foods like “yogurt, sauerkraut, pickles, cheese, green olives, vinegar and FDA regulated beers,” according to an FDA media release.
This follows the FDA’s 2013 gluten-free final rule, which addressed concerns that available gluten testing methods for fermented and hydrolyzed foods produced results that were difficult to interpret. In response, this proposed rule provides “alternative means for the [FDA] to verify compliance for fermented or hydrolyzed foods labeled ‘gluten-free’ based on records that are made and kept by the manufacturer.”
Once finalized, manufacturers will be required to maintain records showing such foods meet gluten-free labeling requirements before fermentation or hydrolysis, that their process has been adequately evaluated for potential gluten cross-contact, and that they have implemented prevention measures for gluten cross-contact during manufacturing.
The rule also states that gluten-free compliance for distilled foods will be evaluated by the FDA by “verifying the absence of protein (including gluten) using scientifically valid analytical methods.”
The FDA will accept public comment starting Wednesday, November 18.