Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
- Autores
- Scherf, Katharina Anne; Catassi, Carlo; Chirdo, Fernando Gabriel; Ciclitira, Paul J.; Feighery, Conleth Francis; Gianfrani, Carmen; Koning, Frits; Lundin, Knut E. A.; Masci, Stefania; Schuppan, Detlef; Smulders, Marinus J. M.; Tranquet, Olivier; Troncone, Riccardo; Koehler, Peter
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- On 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 e ective 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.
Fil: Scherf, Katharina Anne. Karlsruher Institut Für Technologie; Alemania
Fil: Catassi, Carlo. Università Politecnica Delle Marche; Italia
Fil: Chirdo, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; Argentina
Fil: Ciclitira, Paul J.. University of East Anglia; Reino Unido
Fil: Feighery, Conleth Francis. Universidad de Dublin; Irlanda
Fil: Gianfrani, Carmen. Institute of Biochemistry and Cell Biology; Italia
Fil: Koning, Frits. Leiden University; Países Bajos
Fil: Lundin, Knut E. A.. University of Oslo; Noruega
Fil: Masci, Stefania. No especifíca;
Fil: Schuppan, Detlef. No especifíca;
Fil: Smulders, Marinus J. M.. Wageningen University and Research; Países Bajos
Fil: Tranquet, Olivier. No especifíca;
Fil: Troncone, Riccardo. University Federico II; Italia
Fil: Koehler, Peter. No especifíca; - Materia
-
ANALYSIS
COMPETITIVE ELISA
FERMENTED FOOD
GLUTEN
LC-MS/MS
PARTIALLY HYDROLYZED GLUTEN
PROLAMIN WORKING GROUP - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/180707
Ver los metadatos del registro completo
id |
CONICETDig_464d9177b0faa4bec3c3455ca01c6f22 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/180707 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed GlutenScherf, Katharina AnneCatassi, CarloChirdo, Fernando GabrielCiclitira, Paul J.Feighery, Conleth FrancisGianfrani, CarmenKoning, FritsLundin, Knut E. A.Masci, StefaniaSchuppan, DetlefSmulders, Marinus J. M.Tranquet, OlivierTroncone, RiccardoKoehler, PeterANALYSISCOMPETITIVE ELISAFERMENTED FOODGLUTENLC-MS/MSPARTIALLY HYDROLYZED GLUTENPROLAMIN WORKING GROUPhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1On 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 e ective 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.Fil: Scherf, Katharina Anne. Karlsruher Institut Für Technologie; AlemaniaFil: Catassi, Carlo. Università Politecnica Delle Marche; ItaliaFil: Chirdo, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; ArgentinaFil: Ciclitira, Paul J.. University of East Anglia; Reino UnidoFil: Feighery, Conleth Francis. Universidad de Dublin; IrlandaFil: Gianfrani, Carmen. Institute of Biochemistry and Cell Biology; ItaliaFil: Koning, Frits. Leiden University; Países BajosFil: Lundin, Knut E. A.. University of Oslo; NoruegaFil: Masci, Stefania. No especifíca;Fil: Schuppan, Detlef. No especifíca;Fil: Smulders, Marinus J. M.. Wageningen University and Research; Países BajosFil: Tranquet, Olivier. No especifíca;Fil: Troncone, Riccardo. University Federico II; ItaliaFil: Koehler, Peter. No especifíca;Frontiers Media2021-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/180707Scherf, Katharina Anne; Catassi, Carlo; Chirdo, Fernando Gabriel; Ciclitira, Paul J.; Feighery, Conleth Francis; et al.; Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten; Frontiers Media; Frontiers in Nutrition; 7; 1-2021; 1-22296-861XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fnut.2020.626712/fullinfo:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2020.626712info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:45:52Zoai:ri.conicet.gov.ar:11336/180707instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:45:53.054CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten |
title |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten |
spellingShingle |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten Scherf, Katharina Anne ANALYSIS COMPETITIVE ELISA FERMENTED FOOD GLUTEN LC-MS/MS PARTIALLY HYDROLYZED GLUTEN PROLAMIN WORKING GROUP |
title_short |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten |
title_full |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten |
title_fullStr |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten |
title_full_unstemmed |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten |
title_sort |
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten |
dc.creator.none.fl_str_mv |
Scherf, Katharina Anne Catassi, Carlo Chirdo, Fernando Gabriel Ciclitira, Paul J. Feighery, Conleth Francis Gianfrani, Carmen Koning, Frits Lundin, Knut E. A. Masci, Stefania Schuppan, Detlef Smulders, Marinus J. M. Tranquet, Olivier Troncone, Riccardo Koehler, Peter |
author |
Scherf, Katharina Anne |
author_facet |
Scherf, Katharina Anne Catassi, Carlo Chirdo, Fernando Gabriel Ciclitira, Paul J. Feighery, Conleth Francis Gianfrani, Carmen Koning, Frits Lundin, Knut E. A. Masci, Stefania Schuppan, Detlef Smulders, Marinus J. M. Tranquet, Olivier Troncone, Riccardo Koehler, Peter |
author_role |
author |
author2 |
Catassi, Carlo Chirdo, Fernando Gabriel Ciclitira, Paul J. Feighery, Conleth Francis Gianfrani, Carmen Koning, Frits Lundin, Knut E. A. Masci, Stefania Schuppan, Detlef Smulders, Marinus J. M. Tranquet, Olivier Troncone, Riccardo Koehler, Peter |
author2_role |
author author author author author author author author author author author author author |
dc.subject.none.fl_str_mv |
ANALYSIS COMPETITIVE ELISA FERMENTED FOOD GLUTEN LC-MS/MS PARTIALLY HYDROLYZED GLUTEN PROLAMIN WORKING GROUP |
topic |
ANALYSIS COMPETITIVE ELISA FERMENTED FOOD GLUTEN LC-MS/MS PARTIALLY HYDROLYZED GLUTEN PROLAMIN WORKING GROUP |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
On 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 e ective 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. Fil: Scherf, Katharina Anne. Karlsruher Institut Für Technologie; Alemania Fil: Catassi, Carlo. Università Politecnica Delle Marche; Italia Fil: Chirdo, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; Argentina Fil: Ciclitira, Paul J.. University of East Anglia; Reino Unido Fil: Feighery, Conleth Francis. Universidad de Dublin; Irlanda Fil: Gianfrani, Carmen. Institute of Biochemistry and Cell Biology; Italia Fil: Koning, Frits. Leiden University; Países Bajos Fil: Lundin, Knut E. A.. University of Oslo; Noruega Fil: Masci, Stefania. No especifíca; Fil: Schuppan, Detlef. No especifíca; Fil: Smulders, Marinus J. M.. Wageningen University and Research; Países Bajos Fil: Tranquet, Olivier. No especifíca; Fil: Troncone, Riccardo. University Federico II; Italia Fil: Koehler, Peter. No especifíca; |
description |
On 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 e ective 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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/180707 Scherf, Katharina Anne; Catassi, Carlo; Chirdo, Fernando Gabriel; Ciclitira, Paul J.; Feighery, Conleth Francis; et al.; Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten; Frontiers Media; Frontiers in Nutrition; 7; 1-2021; 1-2 2296-861X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/180707 |
identifier_str_mv |
Scherf, Katharina Anne; Catassi, Carlo; Chirdo, Fernando Gabriel; Ciclitira, Paul J.; Feighery, Conleth Francis; et al.; Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten; Frontiers Media; Frontiers in Nutrition; 7; 1-2021; 1-2 2296-861X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fnut.2020.626712/full info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2020.626712 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Frontiers Media |
publisher.none.fl_str_mv |
Frontiers Media |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844614499236052992 |
score |
13.070432 |