2020-17088. Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods  

Document Information

Effective Date:
10/13/2020
Published:
08/13/2020
Department:
Health and Human Services Department
Agency:
Food and Drug Administration
EntryType:
Rule
Action:
Final rule.
Document Number:
2020-17088
Dates:
Effective date: This rule is effective October 13, 2020.
Pages:
49240-49261 (22 pages)
Docket Numbers:
Docket No. FDA-2014-N-1021
RIN:
0910-AH00: Food Labeling; Gluten-Free Labeling of Fermented, Hydrolyzed, or Distilled Foods
RINLinks:
https://www.federalregister.gov/regulations/0910-AH00/food-labeling-gluten-free-labeling-of-fermented-hydrolyzed-or-distilled-foods
SectionNoes:
101.91
Topics:
Food labeling, Nutrition, Reporting and recordkeeping requirements
PDF File:
2020-17088.pdf
Supporting Documents:
» Reference 16 2010 NATIONWIDE SURVEY OF FOOD INDUSTRY SAFETY PRACTICES re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Reference 13 Analysis of Gluten in a Wheat-Gluten-Incurred Sorghum Beer Brewed in the Presence of Proline Endopeptidase by LC/MS/MS re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Reference 12 Improving wheat to remove coeliac epitopes but retain functionality re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Reference 11 Production of gluten‑free beer by peptidase treatment re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Reference 10 Using mass spectrometry to detect hydrolysed gluten in beer that isresponsible for false negatives by ELISA re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Reference 9 Effects of a Proline Endopeptidase on the Detection and Quantitation of Gluten by Antibody-Based Methods during the Fermentation of a Model Sorghum Beer re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Reference 8 AN-PEP, Proline-Specific Endopeptidase, Degrades All Known Immunostimulatory Gluten Peptides in Beer Made from Barley Malt re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Reference 2 Standards Used to Detect and Quantify Fermented and Hydrolyzed Gluten in Foods re: Food Labeling; Gluten-Free Labeling of Fermented or Hydrolyzed Foods
» Attachment A-17 Tanner GJ, et al Measuring Hordein (Gluten) in Beer - A Comparison of ELISA and Mass Spectrometry. PLoS One. 2013;8(2):e56452. doi: 10.1371/joumal.pone.0056452. Epub 2013 Feb 28. PubMed PMID: 23509606; PubMed Central PMCID: PMC3585340. re: Comment from Craft Brew Alliance
» Attachment A-6 Janssen G, et al (2015) Ineffective Degradation of Immunogenic Gluten Epitopes by Currently Available Digestive Enzyme Supplements. PLoS One, Jun 1;10(6):e0128065. doi: 10.1371 journal.pone.0128065 re: Comment from Craft Brew Alliance
CFR: (1)
21 CFR 101.91