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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/180707

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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
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