On May 24th 2012 the TTB released an interim policy on the labeling of alcoholic beverages under its jurisdiction. The TTB regulates almost all alcoholic beverages. Exceptions include beer made without malted barley, wines containing less than 7% alcohol by
Gluten-Free Beer Confusion
Over the Holidays you may have come across the Health Day article entitled, “Some Gluten-Free Beers Really Aren’t: Study.” This is an unfortunate title that has led to some confusion. The article is available at: http://www.nlm.nih.gov/medlineplus/news/fullstory_120196.html The study behind the
FDA’s Federal Register Notice on Reopening of the Comment Period on the Proposed Rule: Gluten-Free Labeling of Foods
Hopefully everyone has taken the time to read the Federal Register Notice. If not it is available at http://www.gpo.gov/fdsys/pkg/FR-2011-08-03/pdf/2011-19620.pdf. Here are a few things to consider: In 2007, the FDA released a proposed rule for labeling of foods as gluten
Dextrin from Wheat
Individuals with celiac disease have long worried about ingredients that are sometimes (rarely in the US) made from wheat starch, including wheat-based caramel color, wheat-based glucose syrup, wheat-based maltodextrin, and wheat-based dextrin. Under proposed FDA regulations for labeling food gluten
Gluten-Free Certification Programs
There are now four gluten-free certification organizations in North America, namely programs run by the Celiac Sprue Association, the Gluten Intolerance Group, the National Foundation for Celiac Awareness, and the Canadian Celiac Association. Click on the link to view a
Lateral Flow Devices: Should Manufacturers & Consumers Use Them to Test for Gluten
Thank you to Thomas Grace of Bia Diagnostics, www.biadiagnostics.com for sharing his expertise on Lateral Flow Devices What are lateral flow devices (LFDs)? LFDs are used to qualitatively (is gluten present) or semi-quantitatively (what amount of gluten is present) determine
Manufacturers of Gluten-Free Food: Are They Testing for Gluten?
If you think a gluten-free label means that a food has been tested appropriately for gluten think again… Suzanne Simpson, dietitian at the Celiac Disease Center at Columbia University has been contacting manufacturers with one simple question, “Do you test
Manufacturer Testing Protocols: Using Schar as an Example
When the FDA releases its final rule on labeling of food as gluten free, testing protocols and testing methods for manufacturers will not be included. Manufacturers will be on their own to determine how to go about ensuring their labeled
Quinoa and Possible Barley Contamination
Please visit Gluten Free Watchdog to read this important information about quinoa and possible barley contamination courtesy of The Chicago Rabbinical Council https://www.glutenfreewatchdog.org/blog.php?id=8.
Two energy bars from Promax contain barley malt extract
After posting about Balsamic Four Onion Spread on Friday, I was alerted to another product containing barley malt extract. Promax Nutty Butter Crunch and LS Peanut Butter Cookie Dough bars are labeled gluten-free and are certified gluten-free by the Gluten-Free