FDA Finalizes Recordkeeping Requirements for 'Gluten-Free' Hydrolyzed, Fermented Foods
FDA is finalizing new requirements for manufacturers of hydrolyzed and fermented foods bearing “gluten-free” claims, a notice published Aug. 13 said. Prompted by the difficulty of testing such foods for gluten, FDA’s final rule requires that manufacturers making such claims…
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keep records that prove their 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 also need to show measures to prevent gluten cross-contact. The final rule takes effect Oct. 13.