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

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

doi:10.3389/fnut.2020.626712

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

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

^*Corresponding author for this work

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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.

Original language	English
Article number	626712
Journal	Frontiers in Nutrition
Volume	7
DOIs	https://doi.org/10.3389/fnut.2020.626712
Publication status	Published - 12 Jan 2021

Keywords

analysis
competitive ELISA
fermented food
gluten
LC-MS/MS
partially hydrolyzed gluten
Prolamin Working Group

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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https://edepot.wur.nl/541478Licence: CC BY

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Scherf, K. A., Catassi, C., Chirdo, F. G., Ciclitira, P. J., Feighery, C. F., Gianfrani, C., Koning, F., Lundin, K. E. A., Masci, S., Schuppan, D., Smulders, M. J. M., Tranquet, O., Troncone, R., & Koehler, P. (2021). Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten. Frontiers in Nutrition, 7, Article 626712. https://doi.org/10.3389/fnut.2020.626712

@article{88e629a584534da7a75353bbda4f2f3e,

title = "Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten",

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.",

keywords = "analysis, competitive ELISA, fermented food, gluten, LC-MS/MS, partially hydrolyzed gluten, Prolamin Working Group",

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

year = "2021",

month = jan,

day = "12",

doi = "10.3389/fnut.2020.626712",

language = "English",

volume = "7",

journal = "Frontiers in Nutrition",

issn = "2296-861X",

publisher = "Frontiers Research Foundation",

}

Scherf, KA, Catassi, C, Chirdo, FG, Ciclitira, PJ, Feighery, CF, Gianfrani, C, Koning, F, Lundin, KEA, Masci, S, Schuppan, D, Smulders, MJM, Tranquet, O, Troncone, R & Koehler, P 2021, 'Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten', Frontiers in Nutrition, vol. 7, 626712. https://doi.org/10.3389/fnut.2020.626712

TY - JOUR

T1 - Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

AU - Scherf, Katharina Anne

AU - Catassi, Carlo

AU - Chirdo, Fernando G.

AU - Ciclitira, Paul J.

AU - Feighery, Conleth Francis

AU - Gianfrani, Carmen

AU - Koning, Frits

AU - Lundin, Knut E.A.

AU - Masci, Stefania

AU - Schuppan, Detlef

AU - Smulders, Marinus J.M.

AU - Tranquet, Olivier

AU - Troncone, Riccardo

AU - Koehler, Peter

PY - 2021/1/12

Y1 - 2021/1/12

N2 - 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.

AB - 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.

KW - analysis

KW - competitive ELISA

KW - fermented food

KW - gluten

KW - LC-MS/MS

KW - partially hydrolyzed gluten

KW - Prolamin Working Group

U2 - 10.3389/fnut.2020.626712

DO - 10.3389/fnut.2020.626712

M3 - Editorial

AN - SCOPUS:85100003760

SN - 2296-861X

VL - 7

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 626712

ER -

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

Abstract

Keywords

UN SDGs

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