On November 17, 2015, FDA announced a proposed rule to establish requirements for fermented and hydrolyzed foods bearing the gluten-free label, such as yogurt, sauerkraut, pickles, cheese, green olives, vinegar, and FDA-regulated beers. The rule, if implemented, would require manufacturers of these products to keep records showing that: (i) the products meet the gluten-free label requirements prior to fermentation or hydrolysis, (ii) any potential gluten cross-contact has been evaluated, and (iii) when a cross-contact potential has been identified, measures have been implemented to prevent the introduction of gluten into the food. The FDA has issued this proposed rule to provide alternative means for the agency to verify compliance of these products with the FDA gluten-free labeling final rule of 2013. For more information, see our previous Update.
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