- The FDA announced a proposed rule Tuesday to name requirements for fermented and hydrolyzed foods, or foods with these ingredients, and claim to be gluten-free. The rule, called "Gluten-Free Labeling of Fermented or Hydrolyzed Foods," involves foods like yogurt, sauerkraut, pickles, cheese, green olives, vinegar, and FDA-regulated beers.
- The FDA released a final rule on gluten-free foods in 2013 that highlighted uncertainty in gluten test results when dealing with intact gluten. This new rule is meant to serve as an alternative method for the FDA to vet compliance through records from manufacturers.
- The agency will accept comments starting Wednesday.
Here are the proposed manufacurer requirements, per the FDA:
- the food meets the requirements of the gluten-free food labeling final rule prior to fermentation or hydrolysis, and
- the manufacturer has adequately evaluated its process for any potential gluten cross-contact, and
- where a potential for gluten cross-contact has been identified, the manufacturer has implemented measures to prevent the introduction of gluten into the food during the manufacturing process.
The proposed rule says the FDA will address distilled foods compliance through scientific methods that confirm protein's absensce (including gluten).
General Mills recently had to recall 1.8 million boxes of Cheerios and Honety Nut Cheerios following a facility’s gluten-free oat flour system wheat flour contamination. The company now has a class-action lawsuit against it.