The use of wheat protein (hydrolyzed wheat gluten) and pea protein (isolate) as a processing aid in wine making.These proteins are used in powder or aqueous (of relating or resembling water) form.
The use of these plant proteins is exempt from the premarket approval
requirements of the FDA because they have determined such use is
"generally recognized as safe" (GRAS) through scientific procedures.
REASON: To remove the harsh, bitter tannin material in wine by forming a insoluble protien-tannin complex which precipitates from wine
Protein "fining" treatment is applied to clarify wine and to reduce astringency. In this process, tannin natural to grapes and wine, which is responsible for astringency and haze in beverages including wine and beer, interact with "fining" proteins to form an insoluble complex which precipitates from wine.
I found the above information here.
If I understand this correctly they add the protein which draws all the tannin together for easy removal to "clarify" the wine?
So, the question is, are manufacturers labeling their products gluten free or not? This remains to be seen. If you read my article Gluten Free = less than 20ppm you will read the following... "The agency may reevaluate the 20 ppm standard as new
information becomes available. FDA plans to issue a proposed rule to address how
it will assess compliance with this final rule with respect to fermented or
hydrolyzed foods or ingredients, for which there are no scientifically valid
methods for detecting intact gluten proteins. Also, FDA intends to work with
USDA and TTB on the issue of gluten-free food labeling to harmonize requirements
for food products regulated by these agencies, where possible."
The final rule has not been ruled upon and Im not sure if and when that will happen. I thought wine was safe and gluten free, but after reading this I'm not so sure! I guess stay with the beverages that state "gluten free" on the label like Widers Pear Cider.
Till next time. Happy eating, learning and living! Gluten Free...
Showing posts with label FDA. Show all posts
Showing posts with label FDA. Show all posts
September 19, 2013
Posted by
Natural Flavorings... Gluten Free?
1 comments
According to the FDA the term "natural flavor"
or "natural flavoring" means the essential oil,
oleoresin, essence or extractive, protein hydrolysate, distillate, or any
product of roasting, heating or enzymolysis, which contains the flavoring
constituents derived from a spice, fruit or fruit juice, vegetable or vegetable
juice, edible yeast, herb, bark, bud, root, leaf or similar plant material,
meat, seafood, poultry, eggs, dairy products, or fermentation products thereof,
whose significant function in food is flavoring rather than nutritional. Natural
flavors include the natural essence or extractives obtained from plants listed
in 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the
substances listed in 172.510 of this chapter.
This is alot of crap to describe 1 ingredient! After several days researching each ingredient I didn't find anything on these lists that would be perceived as gluten, but if your still not convinced then be careful. Some folks say stay away from natural flavor as it contains gluten, but if the manufacturer is following the FDA rules natural flavor does not contain gluten. If you disagree, I would love to hear your feedback.
Happy eating, learning and living! Gluten Free...
| Sec. 182.10 Spices and other natural seasonings and flavorings. |
Spices and other natural seasonings and flavorings that are
generally recognized as safe for their intended use, within the meaning
of section 409 of the Act, are as follows:
|
| Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates). |
Essential oils, oleoresins (solvent-free), and natural extractives
(including distillates) that are generally recognized as safe for their
intended use, within the meaning of section 409 of the Act, are as
follows:
|
| Sec. 182.40 Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings. |
Natural extractives (solvent-free) used in conjunction with spices,
seasonings, and flavorings that are generally recognized as safe for
their intended use, within the meaning of section 409 of the Act, are as
follows:
|
| Sec. 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. |
Certain other spices, seasonings, essential oils, oleoresins, and
natural extracts that are generally recognized as safe for their
intended use, within the meaning of section 409 of the Act, are as
follows:
|
| Sec. 172.510 Natural flavoring substances and natural substances used in conjunction with flavors. |
| Natural flavoring substances and natural adjuvants may be safely
used in food in accordance with the following conditions. (a) They are used in the minimum quantity required to produce their intended physical or technical effect and in accordance with all the principles of good manufacturing practice. (b) In the appropriate forms (plant parts, fluid and solid extracts, concentrates, absolutes, oils, gums, balsams, resins, oleoresins, waxes, and distillates) they consist of one or more of the following, used alone or in combination with flavoring substances and adjuvants generally recognized as safe in food, previously sanctioned for such use, or regulated in any section of this part.
|
This is alot of crap to describe 1 ingredient! After several days researching each ingredient I didn't find anything on these lists that would be perceived as gluten, but if your still not convinced then be careful. Some folks say stay away from natural flavor as it contains gluten, but if the manufacturer is following the FDA rules natural flavor does not contain gluten. If you disagree, I would love to hear your feedback.
Happy eating, learning and living! Gluten Free...
September 18, 2013
Gluten Free = less than 20ppm
0
comments
According to the FDA if a product is labeled Gluten Free it can potentially contain
20ppm or less per serving of gluten. So you know that entire bag of potato chips
you just ate which states it has 3 servings in it? Ya that one, right? You just
potentially ate 60ppm of gluten just then. This 20ppm is per serving, not per
bag. Makes you think differently about eating a bag of chips or anything else
with more than one serving. Imagine that tiny bag of pretzels that says there
are 3 small pretzels to a serving and you just ate the whole bag with 30 small
pretzels... 100ppm of gluten... AHHHHHHHHHHHHHHHHHHH!
I found this useful information below on some site (I don't remember. I think I did a Google search to find it). Click here to see the original document, otherwise you can read below.
FDA RELEASES FINAL RULE ON “GLUTEN-FREE” LABELING OF FOODS
On August 2, 2013, FDA released a long-awaited final rule explaining when a company may voluntarily label a food “gluten-free.”1 FDA promulgated the final rule pursuant to the Food Allergen Labeling and Consumer Protection Act of 2004’s (FALCPA’s) directive that FDA define and permit the use of the term “gluten-free” on food labels. The agency issued a proposed rule in January 2007 and subsequently reopened the comment period in August 2011. The final rule contains many of the same provisions as the proposed rule, but with a few notable distinctions, detailed below.
The final rule is intended to benefit the approximately 3 million Americans with celiac disease, an autoimmune disorder of the small intestine for which the only treatment is adherence to a gluten-free diet. It establishes a national, uniform standard for the use of “gluten-free” claims in food labeling. If manufacturers choose to make “gluten-free” labeling claims, they must comply with the requirements of the final rule beginning August 5, 2014, although FDA anticipates that manufacturers may choose to follow the requirements as soon as possible.
REQUIREMENTS FOR “GLUTEN-FREECLAIMS
The final rule defines the term “gluten” to mean “the proteins that naturally occur in a gluten-containing grain and that may cause adverse health effects in persons with celiac disease (e.g., prolamins and glutelins).”
The term “gluten-containing grain” is defined as wheat (meaning any species belonging to the genus Triticum), rye (meaning any species belonging to the genus Secale), barley (meaning any species belonging to the genus Hordeum), and any crossbred hybrid of these grains.
Under the final rule, a “gluten-free” food labeling claim can be made only if both of the following requirements are met:
1. The food is either (a) inherently free of gluten; or (b) does not contain any of the following ingredients:
KEY ASPECTS OF THE FINAL RULE
There are three synonyms for “gluten-free”: FDA considers the labeling claims “no gluten,” “free of gluten,” and “without gluten” to be equivalent to a “gluten-free” claim. A food that bears any of these claims must also meet the final rule’s requirements.
The rule retains the proposed less than 20 ppm gluten standard: The proposed rule set forth a less than 20 ppm gluten standard for “gluten-free” labeling claims because, as FDA explained, available gluten detection methods could only reliably and consistently detect gluten at 20 ppm or above. FDA subsequently conducted a gluten safety assessment and concluded that the estimated level of concern for individuals with celiac disease ranges from 0.01 to 0.06 ppm gluten, but that these numbers represent “a conservative, highly uncertain estimation of risk.” Currently available analytical methods, the ease of enforcement, and the fact that “lowering the gluten level below 20 ppm [would] make it far more difficult for manufacturers to make food products that could be labeled as ‘gluten-free’” influenced FDA’s decision to adopt a less than 20 ppm gluten standard in the final rule.
Oats are not considered to be a “gluten-containing grain”: As in the proposed rule, the final rule does not include oats in the definition of a “gluten-containing grain.” Thus, oats can be used as an ingredient in a food labeled as “gluten-free,” so long as the oats contain less than 20 ppm gluten. In the preamble, FDA explains that the commingling of oats with gluten-containing grains is preventable and that “for most individuals with celiac disease, oats can add whole grain options, nutrient enrichment, and dietary variety.” Even so, to help individuals with celiac disease who cannot tolerate oats, FDA encourages “manufacturers of foods labeled ‘gluten-free’ that use an oat-derived ingredient where the word ‘oat’ does not appear in the ingredient list . . . to indicate in their labeling that an oat-derived ingredient is present.”
Claims are not allowed for food that has less than 20 ppm gluten but contains a “gluten-containing grain”: Consistent with the proposed rule, the final rule does not allow a “gluten-free” claim on food made with small amounts of a gluten-containing grain or ingredients derived from such grains that were not processed to remove gluten, even if the food product itself contains less than 20 ppm gluten. This requirement “helps ensure that the finished product has the lowest amount of gluten that is reasonably possible.”
There are no format requirements: The final rule does not impose requirements related to format, the use of symbols, or the use of third-party certification logos for “gluten-free” claims. Manufacturers may choose where to place a “gluten-free” claim on a food label, provided that all applicable legal requirements are met. Manufacturers also may use a third-party certification logo to indicate that a product is free of gluten, provided that its use is truthful and not misleading.
The rule applies only to FDA-regulated foods: The final rule applies to all FDA-regulated foods, including dietary supplements and imported foods. It does not apply to drugs or cosmetics, or to foods regulated by the U.S. Department of Agriculture (USDA) (meat, poultry, and egg products) or by the Alcohol and Tobacco Tax and Trade Bureau (TTB) (alcoholic beverages).
SIGNIFICANT CHANGES FROM THE PROPOSED RULE
Additional language is required on foods containing wheat: In the preamble, FDA agreed with several comments that noted that consumers would receive a confusing message if foods bear a “gluten-free” claim and also contain wheat as an ingredient. The final rule addresses this concern by requiring foods that bear a “gluten-free” claim and also include wheat as an ingredient to add after the term “wheat” an asterisk linked to this nearby statement: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”
No qualifying language is required for claims on inherently gluten-free foods: The proposed rule provided that foods that do not inherently contain gluten that bear a “gluten-free” claim must state that all foods of the same type are inherently gluten-free (e.g., “all milk is gluten-free”). Many comments noted that the proposed qualifying language would cause consumer confusion, as not all versions of a product may be gluten-free. FDA agreed and concluded that a “gluten-free” claim on a food that is inherently gluten-free, without qualifying language, is not misleading.
Analytical testing is not necessarily required: In the preamble, FDA clarifies that the final rule does not require manufacturers to conduct analytical testing to determine that their products bearing “gluten-free” claims contain less than 20 ppm. Manufacturers may develop their own methods that best suit their particular needs to determine the gluten content of their products. For instance, manufacturers may use quality control tools, such as requesting certificates of gluten analysis from ingredient suppliers.
The rule preempts state law: A state may not establish a requirement that is different from the rule’s requirements for the use of a “gluten-free” claim. The rule is not intended to preempt other state requirements with respect to statements about gluten, such as information about how the food was processed.
FUTURE ACTION
The agency may reevaluate the 20 ppm standard as new information becomes available. FDA plans to issue a proposed rule to address how it will assess compliance with this final rule with respect to fermented or hydrolyzed foods or ingredients, for which there are no scientifically valid methods for detecting intact gluten proteins. Also, FDA intends to work with USDA and TTB on the issue of gluten-free food labeling to harmonize requirements for food products regulated by these agencies, where possible.
LEGAL RISK MANAGEMENT ISSUES
Failure of a product labeled “gluten-free” to comply with the new gluten-free standard would cause the product to be deemed misbranded. FDA intends to enforce the gluten-free standard through firm inspections, examination of imports, label reviews, and analytical testing of food samples. This labeling standard likely will be cited as the standard by which “gluten-free” claims by restaurants should be evaluated. In addition, this rule could have regulatory compliance and product liability implications for promotional claims made not only in labeling, but for advertising and promotions more generally under both the Federal Trade Commission Act and state consumer protection statutes.
Happy eating, learning and living! Gluten Free... (after this... my goodness! More like be careful eating, learning and living Gluten Free)
I found this useful information below on some site (I don't remember. I think I did a Google search to find it). Click here to see the original document, otherwise you can read below.
FDA RELEASES FINAL RULE ON “GLUTEN-FREE” LABELING OF FOODS
On August 2, 2013, FDA released a long-awaited final rule explaining when a company may voluntarily label a food “gluten-free.”1 FDA promulgated the final rule pursuant to the Food Allergen Labeling and Consumer Protection Act of 2004’s (FALCPA’s) directive that FDA define and permit the use of the term “gluten-free” on food labels. The agency issued a proposed rule in January 2007 and subsequently reopened the comment period in August 2011. The final rule contains many of the same provisions as the proposed rule, but with a few notable distinctions, detailed below.
The final rule is intended to benefit the approximately 3 million Americans with celiac disease, an autoimmune disorder of the small intestine for which the only treatment is adherence to a gluten-free diet. It establishes a national, uniform standard for the use of “gluten-free” claims in food labeling. If manufacturers choose to make “gluten-free” labeling claims, they must comply with the requirements of the final rule beginning August 5, 2014, although FDA anticipates that manufacturers may choose to follow the requirements as soon as possible.
REQUIREMENTS FOR “GLUTEN-FREECLAIMS
The final rule defines the term “gluten” to mean “the proteins that naturally occur in a gluten-containing grain and that may cause adverse health effects in persons with celiac disease (e.g., prolamins and glutelins).”
The term “gluten-containing grain” is defined as wheat (meaning any species belonging to the genus Triticum), rye (meaning any species belonging to the genus Secale), barley (meaning any species belonging to the genus Hordeum), and any crossbred hybrid of these grains.
Under the final rule, a “gluten-free” food labeling claim can be made only if both of the following requirements are met:
1. The food is either (a) inherently free of gluten; or (b) does not contain any of the following ingredients:
- An ingredient that is a gluten-containing grain. (Examples include wheat, barley, rye, spelt wheat, and triticale.)
- An ingredient that is derived from a gluten-containing grain and has not been processed to remove gluten. (Examples include wheat flour, semolina, and farina.)
- An ingredient that is derived from a gluten-containing grain and has been processed to remove gluten, if the use of that ingredient results in 20 parts per million (ppm) or more gluten in the food. (Examples include wheat starch and modified food starch.)
KEY ASPECTS OF THE FINAL RULE
There are three synonyms for “gluten-free”: FDA considers the labeling claims “no gluten,” “free of gluten,” and “without gluten” to be equivalent to a “gluten-free” claim. A food that bears any of these claims must also meet the final rule’s requirements.
The rule retains the proposed less than 20 ppm gluten standard: The proposed rule set forth a less than 20 ppm gluten standard for “gluten-free” labeling claims because, as FDA explained, available gluten detection methods could only reliably and consistently detect gluten at 20 ppm or above. FDA subsequently conducted a gluten safety assessment and concluded that the estimated level of concern for individuals with celiac disease ranges from 0.01 to 0.06 ppm gluten, but that these numbers represent “a conservative, highly uncertain estimation of risk.” Currently available analytical methods, the ease of enforcement, and the fact that “lowering the gluten level below 20 ppm [would] make it far more difficult for manufacturers to make food products that could be labeled as ‘gluten-free’” influenced FDA’s decision to adopt a less than 20 ppm gluten standard in the final rule.
Oats are not considered to be a “gluten-containing grain”: As in the proposed rule, the final rule does not include oats in the definition of a “gluten-containing grain.” Thus, oats can be used as an ingredient in a food labeled as “gluten-free,” so long as the oats contain less than 20 ppm gluten. In the preamble, FDA explains that the commingling of oats with gluten-containing grains is preventable and that “for most individuals with celiac disease, oats can add whole grain options, nutrient enrichment, and dietary variety.” Even so, to help individuals with celiac disease who cannot tolerate oats, FDA encourages “manufacturers of foods labeled ‘gluten-free’ that use an oat-derived ingredient where the word ‘oat’ does not appear in the ingredient list . . . to indicate in their labeling that an oat-derived ingredient is present.”
Claims are not allowed for food that has less than 20 ppm gluten but contains a “gluten-containing grain”: Consistent with the proposed rule, the final rule does not allow a “gluten-free” claim on food made with small amounts of a gluten-containing grain or ingredients derived from such grains that were not processed to remove gluten, even if the food product itself contains less than 20 ppm gluten. This requirement “helps ensure that the finished product has the lowest amount of gluten that is reasonably possible.”
There are no format requirements: The final rule does not impose requirements related to format, the use of symbols, or the use of third-party certification logos for “gluten-free” claims. Manufacturers may choose where to place a “gluten-free” claim on a food label, provided that all applicable legal requirements are met. Manufacturers also may use a third-party certification logo to indicate that a product is free of gluten, provided that its use is truthful and not misleading.
The rule applies only to FDA-regulated foods: The final rule applies to all FDA-regulated foods, including dietary supplements and imported foods. It does not apply to drugs or cosmetics, or to foods regulated by the U.S. Department of Agriculture (USDA) (meat, poultry, and egg products) or by the Alcohol and Tobacco Tax and Trade Bureau (TTB) (alcoholic beverages).
SIGNIFICANT CHANGES FROM THE PROPOSED RULE
Additional language is required on foods containing wheat: In the preamble, FDA agreed with several comments that noted that consumers would receive a confusing message if foods bear a “gluten-free” claim and also contain wheat as an ingredient. The final rule addresses this concern by requiring foods that bear a “gluten-free” claim and also include wheat as an ingredient to add after the term “wheat” an asterisk linked to this nearby statement: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”
No qualifying language is required for claims on inherently gluten-free foods: The proposed rule provided that foods that do not inherently contain gluten that bear a “gluten-free” claim must state that all foods of the same type are inherently gluten-free (e.g., “all milk is gluten-free”). Many comments noted that the proposed qualifying language would cause consumer confusion, as not all versions of a product may be gluten-free. FDA agreed and concluded that a “gluten-free” claim on a food that is inherently gluten-free, without qualifying language, is not misleading.
Analytical testing is not necessarily required: In the preamble, FDA clarifies that the final rule does not require manufacturers to conduct analytical testing to determine that their products bearing “gluten-free” claims contain less than 20 ppm. Manufacturers may develop their own methods that best suit their particular needs to determine the gluten content of their products. For instance, manufacturers may use quality control tools, such as requesting certificates of gluten analysis from ingredient suppliers.
The rule preempts state law: A state may not establish a requirement that is different from the rule’s requirements for the use of a “gluten-free” claim. The rule is not intended to preempt other state requirements with respect to statements about gluten, such as information about how the food was processed.
FUTURE ACTION
The agency may reevaluate the 20 ppm standard as new information becomes available. FDA plans to issue a proposed rule to address how it will assess compliance with this final rule with respect to fermented or hydrolyzed foods or ingredients, for which there are no scientifically valid methods for detecting intact gluten proteins. Also, FDA intends to work with USDA and TTB on the issue of gluten-free food labeling to harmonize requirements for food products regulated by these agencies, where possible.
LEGAL RISK MANAGEMENT ISSUES
Failure of a product labeled “gluten-free” to comply with the new gluten-free standard would cause the product to be deemed misbranded. FDA intends to enforce the gluten-free standard through firm inspections, examination of imports, label reviews, and analytical testing of food samples. This labeling standard likely will be cited as the standard by which “gluten-free” claims by restaurants should be evaluated. In addition, this rule could have regulatory compliance and product liability implications for promotional claims made not only in labeling, but for advertising and promotions more generally under both the Federal Trade Commission Act and state consumer protection statutes.
Happy eating, learning and living! Gluten Free... (after this... my goodness! More like be careful eating, learning and living Gluten Free)
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