Record-keeping will be key for manufacturers wanting to use a gluten-free label for foods that are fermented or hydrolyzed or that contain fermented or hydrolyzed ingredients. The US Food and Drug Administration on Aug. 12 issued a final rule, which may be found here, that establishes requirements for such gluten-free labeling.
The FDA listed examples of fermented or hydrolyzed foods as cheese, yogurt, sauerkraut, pickles and green olives. The ruling also covers distilled foods such as distilled vinegar as well as hydrolyzed plant proteins used to improve flavor or texture in processed foods like soups, sauces and seasonings….
(h/t Food Business News)