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

dc.creatorScherf, Katharina Anne
dc.creatorCatassi, Carlo
dc.creatorChirdo, Fernando Gabriel
dc.creatorCiclitira, Paul J.
dc.creatorFeighery, Conleth
dc.creatorGianfrani, Carmen
dc.creatorKoning, Frits
dc.creatorLundin, Knut E.A.
dc.creatorMasci, Stefania
dc.creatorSchuppan, Detlef
dc.creatorSmulders, Marinus J. M.
dc.creatorTranquet, Olivier
dc.creatorTroncone, Riccardo
dc.creatorKoehler, Peter
dc.date2021
dc.date2021-09-15T18:33:21Z
dc.date.accessioned2023-07-15T03:07:05Z
dc.date.available2023-07-15T03:07:05Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/124896
dc.identifierissn:2296-861x
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7464505
dc.descriptionOn 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.
dc.descriptionInstituto de Estudios Inmunológicos y Fisiopatológicos
dc.formatapplication/pdf
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)
dc.subjectQuímica
dc.subjectFermentation
dc.subjectChemistry
dc.subjectGluten
dc.subjectProlamin
dc.subjectIngredient
dc.subjectFood and drug administration
dc.subjectFood science
dc.subjectBrewing
dc.subjectFermentation in food processing
dc.subjectHydrolysis
dc.subjectLc-ms/ms
dc.subjectProlamin working group
dc.subjectAnalysis
dc.subjectCompetitive elisa
dc.subjectFermented food
dc.subjectPartially hydrolyzed gluten
dc.titleStatement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
dc.typeArticulo
dc.typeContribucion a revista


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