FDA is working to ensure products
labeled gluten-free really are.
Gluten refers to the proteins
found in wheat,
rye, and barley that some people,
especially those with celiac disease, cannot tolerate.
These proteins may cause
adverse health effects.
FDA is issuing a final rule that details
manufacturer compliance requirements for
foods with a gluten-free claim
that are fermented or hydrolyzed,
or that contain
fermented or hydrolyzed ingredients.
Foods that might be fermented
or hydrolyzed include soy sauce, yogurt,
sauerkraut, pickles, green olives,
and cheese.
Currently available test methods cannot reliably detect
and quantify gluten and fermented orhydrolyzed foods
because these processes break down gluten proteins.
This rule requires manufacturers to keep records
showing that these products meet
FDA's gluten-free labeling requirements.
FDA established a definition of
gluten-free in 2013,
and rules like this one are continuing
to help protect individuals with celiac disease.
Visit www.FDA.gov for more information.
