Year In Review: 2020 Food, Beverage & Supplement Litigation Round-Up

FDA Issues Finalized Rule on How Gluten-Free Fermented and Hydrolyzed Foods are Labeled -

On August 12, 2020, the FDA issued a final rule, known as “Gluten-Free Labeling of Fermented or Hydrolyzed Foods,” which established compliance requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients claiming to be “gluten-free.” Some of the foods included in the rule are pickles, cheese, green olives, yogurt, sauerkraut, FDA-regulated beers and wines, and hydrolyzed plant proteins used to improve texture or flavor in processed foods.

The rule points to an inability to sufficiently detect and quantify through testing, gluten proteins in hydrolyzed and fermented foods no longer being intact. Therefore, the FDA will utilize records kept by the manufacturer demonstrating their foods to be gluten-free before fermentation or hydrolysis to determine compliance. The rule also includes a discussion of compliance for distilled foods.

Please see full Publication below for more information.

LOADING PDF: If there are any problems, click here to download the file.

DISCLAIMER: Because of the generality of this update, the information provided herein may not be applicable in all situations and should not be acted upon without specific legal advice based on particular situations.

© Bryan Cave Leighton Paisner | Attorney Advertising

Written by:

Bryan Cave Leighton Paisner
Contact
more
less

Bryan Cave Leighton Paisner on:

Reporters on Deadline

"My best business intelligence, in one easy email…"

Your first step to building a free, personalized, morning email brief covering pertinent authors and topics on JD Supra:
*By using the service, you signify your acceptance of JD Supra's Privacy Policy.
Custom Email Digest
- hide
- hide

This website uses cookies to improve user experience, track anonymous site usage, store authorization tokens and permit sharing on social media networks. By continuing to browse this website you accept the use of cookies. Click here to read more about how we use cookies.