Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

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 hydro...

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Autores principales:	Scherf, Katharina Anne, Catassi, Carlo, Chirdo, Fernando Gabriel, Ciclitira, Paul J., Feighery, Conleth, Gianfrani, Carmen, Koning, Frits, Lundin, Knut E.A., Masci, Stefania, Schuppan, Detlef, Smulders, Marinus J. M., Tranquet, Olivier, Troncone, Riccardo, Koehler, Peter
Formato:	Articulo Contribucion a revista
Lenguaje:	Inglés
Publicado:	2021
Materias:	Química Fermentation Chemistry Gluten Prolamin Ingredient Food and drug administration Food science Brewing Fermentation in food processing Hydrolysis Lc-ms/ms Prolamin working group Analysis Competitive elisa Fermented food Partially hydrolyzed gluten
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/124896
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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institution_str	I-19
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collection	SEDICI (UNLP)
language	Inglés
topic	Química Fermentation Chemistry Gluten Prolamin Ingredient Food and drug administration Food science Brewing Fermentation in food processing Hydrolysis Lc-ms/ms Prolamin working group Analysis Competitive elisa Fermented food Partially hydrolyzed gluten
spellingShingle	Química Fermentation Chemistry Gluten Prolamin Ingredient Food and drug administration Food science Brewing Fermentation in food processing Hydrolysis Lc-ms/ms Prolamin working group Analysis Competitive elisa Fermented food Partially hydrolyzed gluten Scherf, Katharina Anne Catassi, Carlo Chirdo, Fernando Gabriel Ciclitira, Paul J. Feighery, Conleth Gianfrani, Carmen Koning, Frits Lundin, Knut E.A. Masci, Stefania Schuppan, Detlef Smulders, Marinus J. M. Tranquet, Olivier Troncone, Riccardo Koehler, Peter Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
topic_facet	Química Fermentation Chemistry Gluten Prolamin Ingredient Food and drug administration Food science Brewing Fermentation in food processing Hydrolysis Lc-ms/ms Prolamin working group Analysis Competitive elisa Fermented food Partially hydrolyzed gluten
description	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. The Prolamin Working Group (PWG) acknowledges that the FDA rule is a regulatory act and might have to take into consideration several aspects other than scientific evidence, including risk assessment. Nevertheless, the PWG thinks that science has to be the most important driver for regulatory acts in risk management.
format	Articulo Contribucion a revista
author	Scherf, Katharina Anne Catassi, Carlo Chirdo, Fernando Gabriel Ciclitira, Paul J. Feighery, Conleth Gianfrani, Carmen Koning, Frits Lundin, Knut E.A. Masci, Stefania Schuppan, Detlef Smulders, Marinus J. M. Tranquet, Olivier Troncone, Riccardo Koehler, Peter
author_facet	Scherf, Katharina Anne Catassi, Carlo Chirdo, Fernando Gabriel Ciclitira, Paul J. Feighery, Conleth Gianfrani, Carmen Koning, Frits Lundin, Knut E.A. Masci, Stefania Schuppan, Detlef Smulders, Marinus J. M. Tranquet, Olivier Troncone, Riccardo Koehler, Peter
author_sort	Scherf, Katharina Anne
title	Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
title_short	Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
title_full	Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
title_fullStr	Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
title_full_unstemmed	Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
title_sort	statement of the prolamin working group on the determination of gluten in fermented foods containing partially hydrolyzed gluten
publishDate	2021
url	http://sedici.unlp.edu.ar/handle/10915/124896
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Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

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