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Gluten-Free Term for LabelingThe AACC International Gluten Free Response Task Force was established in 2007 to review the FDA Center for Food Safety and Applied Nutrition’s proposed
definition of “gluten-free” for voluntary use in the labeling of foods. The task force was created from the association’s Protein and Nutrition Divisions.
The task force, chaired by Ronald L. Madl, Department of Grain Science, Kansas State University, submitted the task force’s response to the executive board for approval and submission as an
official response to the FDA on April 20, 2007.
“We support the FDA’s proposal to establish guidelines for labeling gluten-free foods, but feel that additional research needs to be done on analytical methodology relating to processing effects, protein fraction sensitivity, and reference standards,” Madl said.
The task force’s letter states, “We express concern that current methods to measure gluten at the 20 ppm limit may not be adequate for all foods and comment on the importance of a common reference sample for gluten detection. Additionally, we emphasize that good manufacturing practices are key to the production of gluten-free food.”
“We have an interest in how this definition is finalized and will continue to monitor this issue to see what the outcome will be,” Madl said.
Review the task force’s letter to the FDA
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