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

Research output: Contribution to journalEditorialAcademic

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 languageEnglish
Article number626712
JournalFrontiers in Nutrition
Volume7
DOIs
Publication statusPublished - 12 Jan 2021

Keywords

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

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