FDA Proposes Recordkeeping Requirements for 'Gluten-Free' Claims on Hydrolyzed, Fermented Foods
The Food and Drug Administration is proposing new requirements for manufacturers of hydrolyzed and fermented foods bearing “gluten-free” claims. Prompted by the difficulty of testing such foods for gluten, FDA’s proposed rule would require manufacturers keep records that prove their…
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hydrolyzed and fermented foods labeled “gluten-free” comply with the 20 ppm threshold set by the agency in a 2013 final rule (see 13080213), by showing the food or any ingredient is below the limit before fermentation or hydrolysis occurs. Records would also need to show measures to prevent gluten cross-contact. Comments on the proposed rule are due Feb. 16.