In 2013, the FDA issued the gluten-free final rule, which addressed the uncertainty in interpreting the results of current gluten test methods for fermented and hydrolyzed foods in terms of intact gluten. Due to this uncertainty, the FDA has issued this proposed rule to provide alternative means for the agency to verify compliance.
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Explore This IssueDecember/January 2016
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The proposed rule, when finalized, would require manufacturers to make and keep records demonstrating assurance that: the food meets the requirements of the gluten-free food labeling final rule prior to fermentation or hydrolysis; the manufacturer has adequately evaluated its process for any potential gluten cross-contact; and where a potential for gluten cross-contact has been identified, the manufacturer has implemented measures to prevent the introduction of gluten into the food during the manufacturing process.—FQ&S
Agres is a freelance writer based in Laurel, Md. Reach him at firstname.lastname@example.org.