It s Not Just Food Anymore: An Update on Gluten-Free Alcoholic Beverage Labeling
|
|
- Britton Watkins
- 6 years ago
- Views:
Transcription
1 It s Not Just Food Anymore: An Update on Gluten-Free Alcoholic Beverage Labeling Featuring: Tricia Thompson, MS, RD Brought to you by: Bard s National Foundation for Celiac Awareness All rights reserved. 1
2 Important Reminders! Will this information be available at a later date? Yes, always! A recording of each webinar will be posted along with the webinar slides within 72 hours after the live webinar ends. To download recorded webinars and slides, visit the Archived Webinars page: CeliacCentral.org/webinars/archive/ Are continuing education credits available? Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) are able to participate in this live 60- minute webinar to obtain continuing education credits regardless of this program's approval status as long as the webinar is professional in nature. NFCA will provide a certificate as proof of participation for each webinar. Attendees must complete the follow-up survey in order to access this certificate. Program participants will receive a link to complete the follow-up survey 24 hours after the close of the webinar through an from GoToWebinar. Please note that RDs and DTRs are not permitted to claim credits by viewing archived webinars. Only those who register and attend live webinars will receive the opportunity to obtain continuing education credits. Each participant must register for and log in to the webinar in order to receive credit. In the case of group viewing, only the registered and logged in participant will receive credit for the webinar. National Foundation for Celiac Awareness
3 Special Notes Questions for Tricia at close of webinar: Please address inquiries related to alcoholic beverages in general not specific brands. We recommend that you contact the manufacturer directly regarding all brand-specific questions and comments. Many of today s discussion points are built on top of one another, requiring close attention. All material included in this webinar, "It's Not Just Food Anymore: An Update on Gluten- Free Alcoholic Beverage Labeling," is solely the product of the presenter, Tricia Thompson, MS, RD working with the National Foundation for Celiac Awareness (NFCA). While our sponsor, Bard s Beer, is impacted by the rulings related to labeling of alcoholic beverages as proposed by the U.S. Department of the Treasury's Alcohol and Tobacco Tax and Trade Bureau and subsequently reviewed in this webinar, Bard s has not participated in nor contributed to the development of any of the content included in this presentation. This webinar is intended for an audience of people ages 21 and over. Please enjoy gluten-free alcoholic beverages responsibly. Thank you! National Foundation for Celiac Awareness All rights reserved. 3
4 Watch & Win! Seven lucky webinar participants will win a Bard s Beer t-shirt NFCA is also throwing in some of our own swag and a copy of the Winter 2013 edition of Allergic Living magazine National Foundation for Celiac Awareness All rights reserved. 4
5 Welcome! Tricia Thompson, MS, RD Internationally recognized gluten-free expert Nutrition consultant celiac disease Author of several books, including: The Gluten-Free Nutrition Guide and The Complete Idiot's Guide to Gluten-Free Eating Contributing author to the Academy of Nutrition and Dietetics' Nutrition Care Manual Learn more at: Founder: National Foundation for Celiac Awareness All rights reserved. 5
6 Presentation Objectives Describe in detail the Alcohol and Tobacco Tax and Trade Bureau s (TTB) interim policy on gluten-free labeling of alcoholic beverages Discuss whether and under what circumstances malt beverages, distilled alcohol, and wine can be labeled gluten-free Explore the contrasts in the alcoholic beverages the TTB will allow to be labeled gluten-free and the alcoholic beverages the gluten-free community may consider gluten-free National Foundation for Celiac Awareness All rights reserved. 6
7 Alcohol Labeling National Foundation for Celiac Awareness All rights reserved. 7
8 Alcohol Labeling: TTB & FDA Alcohol and Tobacco Tax and Trade Bureau (TTB) regulates the labeling of almost all alcoholic beverages under the Federal Alcohol Administration Act (FAA Act) Exceptions include: Beer made without malted barley and hops Wines containing less than 7% alcohol by volume Hard ciders containing less than 7% alcohol by volume Above products are regulated by the Food and Drug Administration (FDA) under the Federal Food, Drug, and Cosmetic Act and Fair Packaging and Labeling Act National Foundation for Celiac Awareness All rights reserved. 8
9 Gluten-Free Labeling: Alcoholic Beverages FDA allows alcoholic beverages under its jurisdiction to be labeled gluten-free Reminder, labeling of the following alcoholic beverages are included under FDA s purview: Beer made without malted barley and hops Wines containing less than 7% alcohol by volume Hard ciders containing less than 7% alcohol by volume Historically TTB has not allowed gluten-free claims on alcoholic beverages May 2012: TTB released an Interim Policy on Gluten Content Statements in the Labeling & Advertising of Wines, Distilled Spirits & Malt Beverages TTB ruling available at National Foundation for Celiac Awareness All rights reserved. 9
10 Gluten-Free Labeling: TTB Interim Policy TTB has stated they released this policy pending a final rule from the FDA on glutenfree labeling of food TTB has also stated they will evaluate their policy in light of the final rule once it is released National Foundation for Celiac Awareness All rights reserved. 10
11 TTB Interim Policy, cont Will not allow gluten-free claims to be included on product labels or in product advertising if: The alcohol is made with any amount of wheat, barley, rye, or crossbred varieties of these grains OR any ingredients derived from these grains National Foundation for Celiac Awareness All rights reserved. 11
12 TTB Interim Policy, cont Will allow gluten-free claims on product labels and in advertisements if: The alcohol is made without wheat, barley, rye, crossbred varieties of these grains OR ingredients derived from these grains BUT producers must ensure that raw materials, ingredients, production facilities, storage materials, and finished products are NOT cross-contaminated with gluten National Foundation for Celiac Awareness All rights reserved. 12
13 TTB Interim Policy, cont Will allow the statement Processed (or treated or crafted) to remove gluten for products made with wheat, barley, rye, crossbred varieties of these grains OR any ingredients derived from these grains IF these grains or ingredients have been processed (or treated or crafted) to remove all or some of the gluten IF National Foundation for Celiac Awareness All rights reserved. 13
14 TTB Interim Policy, cont One of the following statements is also included on the product label and in advertisements: Product fermented from grains containing gluten and [processed or treated or crafted] to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten. OR This product was distilled from grains containing gluten, which removed some or all of the gluten. The gluten content of this product cannot be verified, and this product may contain gluten. National Foundation for Celiac Awareness All rights reserved. 14
15 TTB Interim Policy, cont Labeling statement for products that state Processed to remove gluten will be approved by TTB only if: A detailed description of the process used to remove gluten is provided Results of testing on the finished product using the R5 Mendez Competitive ELISA are provided National Foundation for Celiac Awareness All rights reserved. 15
16 Gluten-Free Labeling of Malt Beverages National Foundation for Celiac Awareness All rights reserved. 16
17 Can malt beverages (beer) be labeled gluten-free? Beer regulated by the FDA may be labeled gluten-free: Products are made using a substitute for malted barley Beer regulated by the TTB may NOT be labeled gluten-free: By definition these beverages are made using malted barley National Foundation for Celiac Awareness All rights reserved. 17
18 Beer and the TTB Under TTB definition malt beverages, such as beer, are made using malted barley and hops Under TTB interim policy any malt beverage made with any amount of barley may NOT be labeled gluten-free Specialty beers made with malted barley that have been processed to remove gluten may include the statement processed to remove gluten as long as qualifying statement included: Product fermented from grains containing gluten and processed to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten. National Foundation for Celiac Awareness All rights reserved. 18
19 Beer and the TTB, cont Position of TTB: There is no scientifically valid method for accurately measuring the gluten content of fermented beverages According to FDA: Formally validated method = method that underwent multi-laboratory performance evaluation Scientifically validated method = method is accurate, precise, and specific and evaluation published in peer-reviewed scientific literature National Foundation for Celiac Awareness All rights reserved. 19
20 Testing Beer: Difficulties Beer is a fermented product (gluten protein from barley is broken down into peptide fragments) Formally validated sandwich ELISAs for assessing gluten can NOT accurately detect protein that has been highly hydrolyzed/fermented: R5 Mendez Morinaga Wheat Protein Competitive ELISAs are used to assess peptide fragments: Competitive R5 ELISA available National Foundation for Celiac Awareness All rights reserved. 20
21 Testing Beer: Difficulties, cont Competitive R5 ELISA best available method BUT: Has NOT been formally validated Argument can be made that it has been scientifically validated Difficulties may remain: Relating toxicity of gluten peptide fragments to gluten protein Developing an extraction solution that works with hydrolyzed and heat treated products UPEX Solution National Foundation for Celiac Awareness All rights reserved. 21
22 Okay BUT IF all this is true, why are certain traditional beers made with malted barley labeled gluten-free? FAA Act generally requires a prior certificate of label approval before beverages under its jurisdiction can be sold across state lines IF a product is brewed and sold in the same state, this Act may not apply For malt beverages this Act also may not apply if the laws of the state to which the beverage is being shipped do not require a prior certificate of labeling approval from the TTB National Foundation for Celiac Awareness All rights reserved. 22
23 Okay BUT, cont So this is why, if you live in Oregon, you may come across a particular brand of beer made from barley malt that is labeled gluten-free Specifically, I have been told by the TTB that, Under the FAA Act, States have the authority not to require Federal approval regarding the labeling of malt beverages that are sold within that State National Foundation for Celiac Awareness All rights reserved. 23
24 Current Recommendation: Malt beverages are NOT considered gluten-free National Foundation for Celiac Awareness All rights reserved. 24
25 My Opinion At this point in time, traditional beer made with malted barley even when processed to remove gluten should be avoided by individuals with gluten-related disorders Alcohol labeling law is very confusing It would be far less confusing if brewers followed the labeling and advertising policies of the TTB regardless of where their beer is brewed and sold National Foundation for Celiac Awareness All rights reserved. 25
26 Gluten-Free Labeling of Distilled Alcohol National Foundation for Celiac Awareness All rights reserved. 26
27 Can distilled alcohol be labeled gluten-free? Under the TTB interim policy some distilled beverages may be labeled gluten-free; others may not Depends upon the starting materials, among other things: Wheat, barley, rye, and any ingredients derived from these grains may not be included in a distilled beverage labeled gluten-free National Foundation for Celiac Awareness All rights reserved. 27
28 Distilled Alcohol and the TTB Distilled alcohol that can be labeled gluten-free (by no means is this list complete) Vodka distilled from potatoes Rum distilled from sugar cane Distilled alcohol that can NOT be labeled gluten-free (by no means is this list complete) Vodka distilled from wheat Whiskey distilled from rye National Foundation for Celiac Awareness All rights reserved. 28
29 Distilled Alcohol and the TTB, cont Distilled alcohol that has as a starting material wheat, barley, or rye may be labeled processed to remove gluten as long as qualifying statement is included: This product was distilled from grains containing gluten, which removed some or all of the gluten. The gluten content of this product cannot be verified, and this product may contain gluten National Foundation for Celiac Awareness All rights reserved. 29
30 Okay BUT Isn t distilled alcohol gluten-free even if wheat, barley, or rye is one of the starting materials? Experts say yes and here s why: Alcohol is either fermented OR fermented then distilled Both are made by first converting starch or sugar from a food source, such as wheat, potato, corn, and rye to alcohol using yeast With fermented beverages the liquid removed from the grain mash is boiled National Foundation for Celiac Awareness All rights reserved. 30
31 Okay BUT, cont IF wheat, barley, or rye is used to make the mash, this liquid is not gluten-free With distilled beverages, such as vodka, the liquid removed from the grain mash is boiled and distilled Distillation separates substances that are volatile meaning they vaporize from those that are not Protein is not volatile and does not vaporize National Foundation for Celiac Awareness All rights reserved. 31
32 Okay BUT, cont Why isn t the TTB making a distinction between fermented and distilled alcohol? Distilled alcohol is fermented first Position of TTB is that there is no scientifically valid method for accurately measuring the gluten content of fermented beverages Not possible to verify gluten protein content in final distillate National Foundation for Celiac Awareness All rights reserved. 32
33 Current Recommendation: Pure distilled alcohol is considered gluten-free National Foundation for Celiac Awareness All rights reserved. 33
34 My Opinion Pure distilled alcohol should be considered gluten-free regardless of starting material Certain classes of distilled spirits may contain added coloring and flavoring: When added before distillation these ingredients should not be an issue As a general rule: Caramel color, regardless of starting material, including wheat-based glucose, is unlikely to cause an otherwise gluten-free product to contain 20 ppm or more gluten If you have any concerns, contact the manufacturer National Foundation for Celiac Awareness All rights reserved. 34
35 Gluten-Free Labeling of Wine National Foundation for Celiac Awareness All rights reserved. 35
36 Can wine be labeled gluten-free? Under the TTB interim policy most wines can be labeled gluten-free Depends upon what additives or storage materials were used, among other things: may be gluten-free if the producer used good manufacturing practices, took adequate precautions to prevent cross-contamination, and did not use additives, yeast, or storage materials that contained gluten National Foundation for Celiac Awareness All rights reserved. 36
37 Wine and the TTB Wine that can be labeled gluten-free: Wine fermented from grapes aged in a stainless steel barrel alternative Wine fermented from grapes fined with egg whites Wine that can NOT be labeled gluten-free: Wine aged in an oak barrel sealed with a wheat flour paste Wine fined with hydrolyzed gluten National Foundation for Celiac Awareness All rights reserved. 37
38 Okay BUT Isn t the whole oak barrels sealed with a wheat paste concern an old wives tale based on an ancient practice? According to a large winery in the U.S. it is standard practice in the wine barrel making business to seal the tops of barrels with a flour paste The staves of the barrels do not need any type of sealant The amount of flour paste to seal the barrel heads is minimal Aging wine in barrels is still a widely used practice, although many wineries use barrel alternatives Using barrel alternatives for aging wine eliminates the need for flour paste Red wines such as Cabernet Sauvignon, Merlot, Zinfandel and red blends at a price point equal or higher than $12.00 tend to be aged a little longer and in actual oak barrels National Foundation for Celiac Awareness All rights reserved. 38
39 Results of testing done by Gluten Free Watchdog, LLC on wine aged in oak barrels sealed with wheat flour paste ( Cabernet Sauvignon: Sandwich R5 ELISA extraction 1: < 5 ppm gluten Sandwich R5 ELISA extraction 2: < 5 ppm gluten Competitive R5 ELISA extraction 1: < 10 ppm gluten Competitive R5 ELISA extraction 2: < 10 ppm gluten Merlot: Okay BUT, cont Sandwich R5 ELISA extraction 1: < 5 ppm gluten Sandwich R5 ELISA extraction 2: < 5 ppm gluten Competitive R5 ELISA extraction 1: < 10 ppm gluten Competitive R5 ELISA extraction 2: < 10 ppm gluten For more information see: National Foundation for Celiac Awareness All rights reserved. 39
40 Okay BUT, cont Test results are in keeping with the position of the Canadian Vintner s Association in their guidance to industry based on Health Canada s new allergen labeling regulations Under these regulations wine aged in oak barrels sealed with wheat paste does NOT require the labeling of the gluten source: The wheat paste gluten source has not been used as an additive or processing aid in the winemaking process. There is no evidence of gluten protein remaining in the wine as the result of cross-contamination, and allergen labeling is not required in this circumstance. Guidance available at National Foundation for Celiac Awareness All rights reserved. 40
41 Okay BUT, cont Is hydrolyzed gluten used to fine wine? Using hydrolyzed gluten to fine wine appears to be a relatively new and rarely used practice Fining is the process of clarifying wine to remove particles that may cause cloudiness during the aging process Fining agents include egg white, milk protein, isinglass, and gelatins National Foundation for Celiac Awareness All rights reserved. 41
42 Current Recommendation: Wine is considered gluten-free National Foundation for Celiac Awareness All rights reserved. 42
43 My Opinion Almost all wine should be considered gluten-free, including wine aged in oak barrels sealed with wheat flour paste The jury is still out on the gluten-free status of wine fined with hydrolyzed gluten National Foundation for Celiac Awareness All rights reserved. 43
44 Summary TTB is now allowing alcoholic beverages to be labeled gluten-free Gluten-free labeling policy is very conservative May cause confusion among consumers especially in regards to pure distilled alcohol and wine Most experts agree that these beverages may be consumed (in moderation of course) as part of a gluten-free diet It is very important to have formally validated assays to assess foods and beverages for gluten unfortunately, we are not there yet with the competitive R5 ELISA Link to TTB s Interim Policy: National Foundation for Celiac Awareness All rights reserved. 44
45 As we finish Questions from the audience? National Foundation for Celiac Awareness All rights reserved. 45
46 Thanks to our sponsor! National Foundation for Celiac Awareness All rights reserved. 46
47 Save The Date! CeliacCentral.org/Webinars Topic: "Sex and the Celiac: A Focus on Reproductive Health Date: Wednesday, February 20, 2013 Time: 8:30 p.m. Eastern/5:30 p.m. Pacific Speaker: Stephanie M. Moleski, MD, Assistant Professor of Medicine, Thomas Jefferson University Hospitals Topic: "Beyond Celiac Disease: The Impact of Gluten on Neuropsychiatric Disorders Date: Tuesday, April 9, 2013 Time: 8:30 p.m. Eastern/5:30 p.m. Pacific Speaker: Armin Alaedini, PhD, Assistant Professor, Department of Medicine, Columbia University Medical Center National Foundation for Celiac Awareness All rights reserved. 47
48 National Foundation for Celiac Awareness: Resources Non-celiac gluten sensitivity: Expert interviews, a printable guide and more at CeliacCentral.org/NCGS Follow-up from December webinar: Look out soon for Q&A from Doctors Leffler and Murray January: Win your Wish List of gluten-free food from Vitacost.com. Visit CeliacCentral.org/Wishlist2013 February: Cook for Your Love with brand new gluten-free recipes from Thai Kitchen. Watch our homepage at CeliacCentral.org for the full info, including how to enter that month s gluten-free giveaway! Wine Spectator s Wine & Healthy Living Q&A: National Foundation for Celiac Awareness All rights reserved. 48
49 Thank you! Questions? Comments? Feedback? Kristin Voorhees: Tricia Thompson: National Foundation for Celiac Awareness All rights reserved. 49
Follow-Up Fact Sheet from the National Foundation for Celiac Awareness (NFCA) September 18, 2013 Webinar: Understanding the FDA's Gluten-Free Labeling Rule Part 1: What You Need to Know Featuring Panelists:
More informationSetting the Record Straight: Dispelling Gluten-Free Manufacturing and Production Myths
Setting the Record Straight: Dispelling Gluten-Free Manufacturing and Production Myths with Tricia Thompson, MS, RD The Gluten-Free Dietitian, Nutrition Consultant Celiac Disease, Founder Gluten Free Watchdog,
More informationHow can we report a product that is misusing the GFCO logo? By going to or by calling
What does "certified" mean? Can you have "certified gluten-free" on a label if the product tests
More informationUnderstanding the FDA s Gluten-Free Labeling Rule: What You Need to Know
Understanding the FDA s Gluten-Free Labeling Rule: What You Need to Know Moderated by: Kristin Voorhees, MA, NFCA Healthcare Relations Manager Featuring Panelists: Matthew Cox, Marketing Director, Bob
More informationDispelling Gluten-Free Labeling and Ingredients Myths
Dispelling Gluten-Free Labeling and Ingredients Myths With Tricia Thompson, MS, RD And Co-Moderator: Emily Rubin, RD 2014 All rights reserved. 1 Important Reminders! 1 2 Will this information be available
More informationGluten-Free Holiday How-Tos with Bloggers Extraordinaire
Gluten-Free Holiday How-Tos with Bloggers Extraordinaire Featuring: Amy Green, M.Ed. of Simply Sugar & Gluten-Free & Silvana Nardone of Easy Eats and Silvana's Kitchen Brought to you by: 1 Important Reminders!
More informationUnderstanding the FDA's Gluten-Free Labeling Rule Part 2: Focusing on Compliance
Understanding the FDA's Gluten-Free Labeling Rule Part 2: Focusing on Compliance With: Suzanne M. Wolcoff, MS, RD, U.S. Food and Drug Administration (FDA) July 24, 2014 facebook.com/nfceliacawareness @CeliacAwareness
More informationCURRICULUM VITAE. Tricia Thompson, MS, RD. ( ) Boston, Massachusetts M.S. in Nutrition, 1991
CURRICULUM VITAE Tricia Thompson, MS, RD Contact Education (e-mail) tricia_s_thompson@hotmail.com Tufts University Boston, Massachusetts M.S. in Nutrition, 1991 Professional Experience Francis Stern Nutrition
More informationKids Central Special: Planning for Gluten-Free Summer Camp
Kids Central Special: Planning for Gluten-Free Summer Camp Featuring: Jeffery Lewis, MD Children s Center for Digestive HealthCare, LLC Founder, Camp WeeKanEatit Jill Waddell Director, Camp WeeKanEatit
More informationWhen Your Body Fights Itself: Understanding Autoimmune Diseases
When Your Body Fights Itself: Understanding Autoimmune Diseases Thursday, April 28, 2016 Important Reminders Will this information be available at a later date? Yes, always! The webinar recording will
More informationDietitians in Gluten Intolerance Diseases (DIGID) Corner
Dietitians in Gluten Intolerance Diseases (DIGID) Corner Amy Jones, MS, RD, LD (Author s Note: This is my last Dietitians in Gluten Intolerance Disorders (DIGID) corner. It has been a pleasure serving
More informationNATIONAL FOUNDATION FOR CELIAC AWARENESS
The GREAT (Kitchens) Solution to Eating Out With Beckee Moreland, NFCA s Director of GREAT Kitchens and Bob Strate, COO of TaMolly s of America, a GREAT trained restaurant 2015 All rights reserved. 1 Important
More informationPam Cureton RD, LDN. Addressing your concerns about labeling, confusing ingredients, and gluten content of food Part One
Everything but the Gluten-Free Kitchen Sink: Addressing your concerns about labeling, confusing ingredients, and gluten content of food Part One Pam Cureton RD, LDN pcureton@mgh.harvard.edu Disclosure
More information# 2090 CONCENTRATED CHOCOLATE CORN TREAT MIX
Product Overview: Concentrated Chocolate Corn Treat Mix is a specially designed formula for coating popped popcorn. This a blend of refined sugars with flavors, an emulsifier, and volumizer. It has a chocolate
More information# 5278 JALAPENO CHEESE SAUCE (BAG)
Product Overview: Jalapeno Cheese Sauce is a specially designed cheese for topping your favorite snack or treat. It is an aseptically processed, shelf stable and ready-to-serve Cheddar Cheese Sauce blended
More informationHealth Canada s Position on Gluten-Free Claims
June 2012 Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch 0 Table of Contents Background... 2 Regulatory Requirements for Gluten-Free Foods... 2 Recent advances in the knowledge
More information# 2029 BUTTERY TOPPING
Product Overview: Lou Anna Buttery Topping is a specially designed oil for frying, cooking, or popping popcorn. This product is a blend of oil, natural and artificial flavors, and natural color. Product
More informationBehind the Claims: Chasing Down Gluten November 8, 2012
NUTRI-BITES Webinar Series Behind the Claims: Chasing Down Gluten November 8, 2012 Presenter: Scott Hegenbart Manager, Scientific Affairs ConAgra Foods, Omaha NE Moderator: James M. Rippe, MD Leading cardiologist,
More information# 2142 CARAMEL ONE STEP CORN TREAT MIX
Product Overview: Caramel One Step Corn Treat Mix is a specially designed formula for coating popped popcorn. This a blend of refined sugars with an emulsifier and volumizer. It has a caramel aroma and
More informationLabelling for Food Allergen and Gluten Sources and Added Sulphites. Food Allergen Labelling / Domestic Canada Brand Sessions February 16-17, 2012
Labelling for Food Allergen and Gluten Sources and Added Sulphites Food Allergen Labelling / Domestic Canada Brand Sessions February 16-17, 2012 Outline The Public Health Issue Labelling of Prepackaged
More information# 2356 NACHO CHEESE SAVORY
Product Overview: Nacho Cheese Savory is a blend of ingredients with a cheddar cheese, flavored and colored to give a light to dark orange appearance. Nacho Cheese is a perfect seasoning to add to freshly
More informationProduct Name and Number: 2372 Hot & Spicy Document #: Revision Date: 03/05/2015 Revision #: 1.0 Revision Reason: New Form Reviser: JM
Product Overview: Dry, free flowing powder produced with a uniform savory hot spicy flavor. Salt based product able to maintain quality and consistency of color and flavor. Product Physical Properties
More informationFedima Position Paper on Labelling of Allergens
Fedima Position Paper on Labelling of Allergens Adopted on 5 March 2018 Introduction EU Regulation 1169/2011 on the provision of food information to consumers (FIC) 1 replaced Directive 2001/13/EC. Article
More informationGluten regulations frequently asked questions
Gluten regulations frequently asked questions Commission Regulation 41/2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten (coeliacs) Know the rules Factual
More informationU.S. Department of Agriculture (USDA) Organic Labeling
U.S. Department of Agriculture (USDA) Organic Labeling Presented by Shannon Nally 2009 TTB Expo Presentation Overview National Organic Program (NOP) History and Regulations abridged versions Alcohol beverages:
More informationGuide to managing food allergies
Guide to managing food allergies High Point University Dining * Peanut Tree Nut Fish Shellfish Soy Egg Wheat Our philosophy We understand that students with food allergies have to exert more effort in
More informationStudent responsibilities when managing a food allergy in the residential dining locations:
Boston University Dining believes that good nutrition is essential to good health. That s why we are committed to nourishing each and every student by providing them with healthy, nutritious foods every
More informationNorth Carolina Department of Health and Human Services Division of Public Health. November 25, 2013
North Carolina Department of Health and Human Services Division of Public Health Pat McCrory Governor Aldona Z. Wos, M.D. Ambassador (Ret.) Secretary DHHS Daniel Staley Acting Division Director CACFP 13-19
More information# 2328 PREMIUM CHEDDAR PURE GOLD
Product Overview: Premium Cheddar Pure Gold is a specially designed, shelf stable, formula for use in snack food applications. This a blend of ingredients with an intensified aroma and flavor to create
More informationMEMO CODE: SP (v.3), CACFP (v.3), SFSP (v.3) SUBJECT: Smoothies Offered in Child Nutrition Programs-Revised
United States Department of Agriculture Food and Nutrition Service DATE: MEMO CODE: SUBJECT: Smoothies Offered in Child Nutrition Programs-Revised 3101 Park Center Drive Alexandria, VA 22302-1500 TO: Regional
More informationMEMO CODE: SP , CACFP , SFSP Smoothies Offered in Child Nutrition Programs. State Directors Child Nutrition Programs All States
United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 DATE: November 14, 2013 MEMO CODE: SP 10-2014, CACFP 05-2014, SFSP 10-2014 SUBJECT: TO:
More informationGUIDE TO MANAGING FOOD ALLERGIES
GUIDE TO MANAGING FOOD ALLERGIES OUR PHILOSOPHY We understand that students with food allergies have to exert more effort in managing their diets than their peers without allergies, and experience a more
More informationWho is this booklet for?
Who is this booklet for? This booklet is for businesses producing pre-packed foods. It will help you decide what you should put on the label if foods you produce may contain foods that some people are
More informationProduct Overview: White Cheddar Cheese Savory is a dry, free flowing powder produced with a white color and uniform cheese flavor.
Product Overview: White Cheddar Cheese Savory is a dry, free flowing powder produced with a white color and uniform cheese flavor. Product Physical Properties Flavor / Odor (sensory) Unfinished Color (in
More informationChapter Ten. Alcoholic Beverages. 1. Article 402 (Right of Entry and Exit) does not apply to this Chapter.
103 Chapter Ten Alcoholic Beverages Article 1000: Application of General Rules 1. Article 402 (Right of Entry and Exit) does not apply to this Chapter. 2. For greater certainty, Articles 400 (Application),
More informationStreamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard.
Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification
More informationPackaging: Container UPC: Case UPC: 4 Lbs. (1.8 kg) container
Product Overview: Pink Color Pop is a blend of finely grained flour salt and color. Pink Color Pop is a perfect seasoning to add to your popcorn for a colorful treat. Product Physical Properties Flavor
More informationNon-GMO Project Trademark Use Guide
Non-GMO Project Trademark Use Guide Table of Contents Introduction.... 3 General Use Guidelines.... 5 Design Specifications.... 6 Non-GMO Project Verified Mark (English).... 7 Non-GMO Project Bilingual
More informationDr. Bert Popping
ALLERGENS The Analytical Challenge to Meet Legislative Requirements and Consumer Demands Dr. Bert Popping bertpopping@eurofins.com PART I INTRODUCTION TO FP6 PROGRAM MoniQA Towards the harmonisation of
More informationNapa County Planning Commission Board Agenda Letter
Agenda Date: 4/21/2010 Agenda Placement: 9A Napa County Planning Commission Board Agenda Letter TO: FROM: Napa County Planning Commission John McDowell for Hillary Gitelman - Director Conservation, Development
More informationMartha J. Tebbenkamp. TTB Investigator Western II District
Welcome, MBAA! Please Note: This information is being offered to help the public understand and comply with the laws and regulations that the Alcohol and Tobacco Tax and Trade Bureau administers. It is
More informationFood Management Food Allergy Policy Guidance
` Opaa! Food Management Food Allergy Policy Guidance A special report to Opaa! s Partners regarding our policy for dealing with Special Dietary Needs and Food Allergies It is the opinion of allergy medical
More information# 2650 POP A LOT CORN OIL
Product Overview: Pop a Lot Corn Oil is a flavored corn oil with butter flavor and is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods. Product Physical Properties
More informationCurrently, the only treatment for celiac disease. Celiac Disease: What Gluten-Free Means Today. Gluten-Free Defined INTRODUCTION
NUTRITION INFLAMMATORY ISSUES BOWEL IN GASTROENTEROLOGY, DISEASE: A PRACTICAL SERIES APPROACH, #102 SERIES #73 Carol Rees Parrish, M.S., R.D., Series Editor Celiac Disease: What Gluten-Free Means Today
More informationGuide to Managing Food Allergies
Guide to Managing Food Allergies Our Philosophy CDS supports students who have food allergies by providing information and knowledge that is necessary for the student to make informed food choices in our
More informationAllergies and Intolerances Policy
Allergies and Intolerances Policy 2016 2018 This policy should be read in conjunction with the following documents: Policy for SEND/Additional Needs Safeguarding & Child Protection Policy Keeping Children
More informationINDUSTRY FACT SHEET. Vintage Wine and Application of Enhanced Allergen Regulations July 2012
CANADIAN VINTNERS ASSOCIATION ASSOCIATION DES VIGNERONS DU CANADA INDUSTRY FACT SHEET Vintage Wine and Application of Enhanced Allergen Regulations July 2012 There are new Canadian labelling requirements
More information# 2649 POP A LOT CANOLA OIL
Product Overview: Canola oil is amber to gold in color. It is formulated for a variety of uses for cooking or frying foods. Product Physical Properties Flavor / Odor (sensory) Bland Unfinished Color (in
More information# 2838 MEGA POP POPCORN KIT
Product Overview: Mega Pop Popcorn Kit is a specially designed for ease of use. It is a convenient proportioned bag ready for popping. Just pour and pop up your favorite popcorn snack. Product Physical
More informationwine competition {celebrating Oregon s finest wines} Call for Entries March 15 - June 7 Registration Address
Call for Entries March 15 - June 7 Registration Address www.enofileonline.com Shipping Address SOS Wine Storage c/o Bruce Nicholson 18 W Stewart Ave. Medford, OR 97501 Your Judging Panel Each of our two
More informationREFIT Platform Opinion
REFIT Platform Opinion Date of Adoption: 07/06/2017 REFIT Platform Opinion on the submission by the European Vegetarian Union (LtL 548) on the definition of 'vegan' and 'vegetarian' The REFIT Platform
More information2017 Application for Use of Certified Vegan Logo Trademark
VEGAN AWARENESS FOUNDATION We only accept applications from the US, Canada, Australia, New Zealand and US Territories 2017 Application for Use of Certified Vegan Logo Trademark The following company seeks
More informationKANSAS ADMINISTRATIVE REGULATIONS ARTICLE 25
KANSAS ADMINISTRATIVE REGULATIONS ARTICLE 25 OFF-PREMISE CEREAL MALT BEVERAGE RETAILERS Division of Alcoholic Beverage Control Kansas Department of Revenue 109 SW 9 th Street Mills Building, 5 th Floor
More information2. What are the dates for the Afterschool Supper and Snack Program? The Supper and Snack Program will run from August 21, 2017 through June 6, 2018
17-18 DCYF Supper and Snack Program Frequently Asked Questions for Potential Distribution Site 1. What is the Supper and Snack Program? The Supper and Snack Program is a USDA federally-funded child nutrition
More informationThe Bureau of Chemical Safety Food Directorate Health Canada
The Bureau of Chemical Safety Food Directorate Health Canada Health Canada Reviews and Answers Comments Received on Regulatory Project 1220 - Enhanced Labelling for Food Allergens, Gluten Sources and Added
More information96 of 100 DOCUMENTS FEDERAL REGISTER. 27 CFR Part 9. Napa Valley Viticultural Area. [TD ATF-79; Re: Notice No. 337] 46 FR 9061.
Page 1 96 of 100 DOCUMENTS FEDERAL REGISTER 27 CFR Part 9 Napa Valley Viticultural Area [TD ATF-79; Re: Notice No. 337] January 28, 1981 ACTION: Final rule; Treasury decision. SUMMARY: This rule establishes
More informationHot Topics and Certification Requirements for the Organic Brewing Industry!
Hot Topics and Certification Requirements for the Organic Brewing Industry John Foster" Oregon Tilth" March 14, 2007 Presented by Mike Dill Senior Certification Officer Oregon Tilth, Inc. 2013 District
More informationChecklists for International Markets
Checklists for International Markets Labelling Workshop Presenters Belinda van Eyssen & Rebecca Fox 16 July 2013 because of the risk of birth defects. (2) Consumption of alcoholic USA Label Checklist Checklist
More informationMedical Conditions Policy
Medical Conditions Policy Background: Anaphylaxis is a severe, life-threatening allergic reaction. Up to two per cent of the general population and up to 5 percent of young children (0-5yrs) are at risk.
More informationILSI Workshop on Food Allergy: From Thresholds to Action Levels. The Regulators perspective
ILSI Workshop on Food Allergy: From Thresholds to Action Levels The Regulators perspective 13-14 September 2012 Reading, UK Sue Hattersley UK Food Standards Agency Public health approach Overview Guidance
More informationProduct Name and Number: 2390 Cheddar EZ Document #: Revision Date: 04/10/2015 Revision #: 1.0 Revision Reason: New Product Reviser: JS
Product Overview: Cheddar Easy is a specially designed, shelf stable, formula for use in snack food applications. This a blend of ingredients with an intensified aroma and flavor to create a good, wholesome
More informationGuide to managing food allergies. NYU Dining Services
Guide to managing food allergies NYU Dining Services * Our philosophy NYU Dining Services supports students who have food allergies by providing information and knowledge that is necessary for the student
More informationProduct Overview: Soybean oil with butter flavor is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods.
Product Overview: Soybean oil with butter flavor is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods. Product Physical Properties Flavor / Odor (sensory) Buttery
More information2. What are the dates for the Afterschool Meal Program? The Afterschool Meal Program will run from August 20, 2018 through June 4, 2019.
18-19 DCYF Afterschool Meal Program Frequently Asked Questions for Potential Distribution Site 1. What is the Afterschool Meal Program? The Afterschool Meal Program is an USDA federally-funded child nutrition
More informationNon-Retail Liquor License Description and Fees Information
Licensing and Regulation Manufacturer, Importer and Wholesaler Section PO Box 43098 Olympia, WA 98504-3098 Phone-360-664-1600,option 1 FAX-(360) 664-4054 www.lcb.wa.gov Non-Retail Liquor License Description
More informationAustralia s Label Integrity Program
Australia s Label Integrity Program Jeremy Stevenson General Counsel Accolade Wines 1 Various jurisdictional peculiarities relating to supply agreements and arrangements: The Australian Label Integrity
More informationFood Allergen Labeling and Consumer Protection Act of 2004
FDA Home Page CFSAN Home Search/Subject Index Q & A Help August 2, 2004 Food Allergen Labeling and Consumer Protection Act of 2004 (Title II of Public Law 108-282) (This document also available in PDF)
More informationSalem Cider Convention
Tim Larsen 277 S Ward Ave East Wenatchee, WA 98802 Phone: 509.885.2734 E-Mail: larsenrud@gmail.com Web: SnowdriftCider.com Salem Cider Convention Report on Federal Regulations Concerning Cider February
More informationSubmitting Beer To Homebrew Competitions. Joe Edidin
Submitting Beer To Homebrew Competitions Joe Edidin 2/29/2016 Objectives To walk through the process of entering competitions and what to expect from them To describe the potential benefits of submitting
More informationFARE College Food Allergy Program Survey
FARE College Food Allergy Program Survey INTRO: Food Allergy Research & Education (FARE) is creating a public website with information about colleges and universities food allergy and celiac disease accommodations.
More informationZoning Text Amendment DPA , Provide for the Production of Mead, Cider and Similar Beverages on A-1 Agriculture Properties (County Wide)
COUNTY OF PRINCE WILLIAM 5 County Complex Court, Prince William, Virginia 22192-9201 PLANNING MAIN (703) 792-7615 FAX (703) 792-4758 OFFICE www.pwcgov.org/planning Christopher M. Price, AICP Director of
More informationExcess Fund Balances
Excess Fund Balances MSBO Conference 2018 Fiscal and Administrative Services Office of Health and Nutrition Services Michigan Department of Education 1 April 2, 2018 Excess Fund Balances 7 CFR Part 210.19(a)(1)
More information# 2657 POP-A-LOT CANOLA OIL
Product Overview: Pop-a-lot Canola oil is canola oil with butter flavor and is amber in color. It is formulated for imparting a buttery taste on cooked or fried foods. Product Physical Properties Flavor
More information# 2094 CONCENTRATED CARAMEL CORN TREAT MIX
Product Overview: Concentrated Caramel Corn Treat Mix is a specially designed formula for coating popped popcorn. This a blend of refined sugars with an emulsifier and volumizer. It has a caramel aroma
More information# 2427BL BULK CARAMEL CORN
Product Overview: Ready to eat freshly popped popcorn coated with caramelized sugars. Product has a golden dark brown color with a sweet caramel flavor candy coating. Product Physical Properties Flavor
More information# 2391 WHITE CHEDDAR EZ
Product Overview: White Cheddar EZ is a specially designed, shelf stable, formula for use in snack food applications. This a blend of ingredients with an intensified aroma and flavor to create a good,
More informationREVISED 04/10/2018 Page 1 of 7 FOOD ALLERGY MANAGEMENT PLAN
GARLAND INDEPENDENT SCHOOL DISTRICT HEALTH SERVICES Food Allergy Management Plan DEFINITIONS FOOD INTOLERANCE ALLERGIC REACTION SEVERE FOOD ALLERGY ANAPHYLACTIC REACTION FOOD ALLERGY MANAGEMENT PLAN (FAMP)
More informationFood Allergy Management:
Food Allergy Management: Myths & Facts Monday, July 9, 2018 8-9 a.m. Speaker Slide Sherry Coleman Collins Registered Dietitian Nutritionist, Consultant Jessica Gerdes Registered Nurse School Nurse Consultant
More information# 2639 NAKS POP 4 RED COCONUT OIL
Product Overview: Naks Pop 4 Red Coconut oil is red in color. It may be used for most of you frying applications. Product Physical Properties Flavor / Odor (sensory) Buttery Unfinished Color (in carton)
More information2018 DCYF Summer Meal Program: Frequently Asked Questions for Potential Distribution Site
2018 DCYF Summer Meal Program: Frequently Asked Questions for Potential Distribution Site 1. What is the Summer Meal Program? The Summer Meal Program is an USDA federally-funded child nutrition program
More informationCRAFT SPIRITS JUDGING
2017-18 CRAFT SPIRITS JUDGING SPIRIT JUDGING PROTOCOLS Welcome to the 5 th Annual American Craft Spirits Competition November 7 th & 8 th, 2017 at District Distilling in Washington, DC. ACSA takes great
More informationProduct Overview: Tastee Pop oil a blend of canola and coconut oils. It is formulated for imparting a buttery taste on cooked or fried foods.
Product Overview: Tastee Pop oil a blend of canola and coconut oils. It is formulated for imparting a buttery taste on cooked or fried foods. Product Physical Properties Flavor / Odor (sensory) Buttery
More informationProduct Name and Number: 2099 Flavacol Document #: Revision Date: 03/03/2016 Revision #: 2 Revision Reason: Update to newest format
Product Overview: Flavacol is a blend of finely grained flour salt delicately flavored with a rich butter flavor and colored to give a yellow buttery appearance. Flavacol is a perfect seasoning to add
More informationSoft and Semi-soft Cheese made from Unpasteurized/Raw Milk in Canada Bureau of Microbial Hazards, Food Directorate, Health Canada
Your health and safety our priority. Votre santé et votre sécurité notre priorité. Soft and Semi-soft Cheese made from Unpasteurized/Raw Milk in Canada Bureau of Microbial Hazards, Food Directorate, Health
More informationLithgow Produce Markets
Lithgow Produce Markets Market objectives Lithgow Produce Markets have been established to achieve the following outcomes: Provide access to quality local and regional produce Provide local and regional
More informationWine Equalisation Tax New Measures. Presented by Naomi Schell and Sally Fonovic ITX Excise Product Leadership
Wine Equalisation Tax New Measures Presented by Naomi Schell and Sally Fonovic ITX Excise Product Leadership Overview Changes explained o Cap reduction o Associated producers o Eligibility criteria o Quoting
More informationGLUTEN LABELLING BEST PRACTICE:
Click headings to navigate GLUTEN LABELLING BEST PRACTICE: HOW TO LABEL PRE-PACKED FOODS WHICH INCLUDE CEREALS CONTAINING GLUTEN. In partnership with: Labelling Best Practice: How to label pre-packed foods
More informationFOOD ALLERGY CANADA COMMUNITY EVENT PROPOSAL FORM
FOOD ALLERGY CANADA COMMUNITY EVENT PROPOSAL FORM We appreciate that you are considering organizing a community event in support of Food Allergy Canada and appreciate the amount of time and energy that
More informationFOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN
CAMPUS DINING AT HOLY CROSS COLLEGE FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN Accommodating Individualized Dietary Requirements Including Food Allergies, Celiac Disease, Intolerances, Sensitivities,
More informationProduct Name and Number: 2355 Pizza Savory Document #: Revision Date: 06/17/2016 Revision #: 1 Revision Reason: New Form Reviser: JM
Product Overview: Dry, free flowing powder produced with a spicy garlic tomato flavor. Maltodextrin based product able to maintain quality and consistency of color and flavor. Product Physical Properties
More informationBREWERS ASSOCIATION CRAFT BREWER DEFINITION UPDATE FREQUENTLY ASKED QUESTIONS. December 18, 2018
BREWERS ASSOCIATION CRAFT BREWER DEFINITION UPDATE FREQUENTLY ASKED QUESTIONS December 18, 2018 What is the new definition? An American craft brewer is a small and independent brewer. Small: Annual production
More informationRick Perkins February 22, 2017
2017 Michigan Wine Conference New Winery Development Licensing Summary of Local Government, Michigan Liquor Control Commission & U.S. Department of Treasury Alcohol and Tobacco Tax and Trade Bureau Rick
More informationCarole Bingley Customer Focused, Science Driven, Results Led
Overview of the Plant-Based Sector Market Trends Carole Bingley Customer Focused, Science Driven, Results Led Overview Introduction to RSSL Vegan/vegetarian/flexitarian diets setting the scene Labelling
More informationBREWING UP POSSIBILITIES.
BREWING UP POSSIBILITIES Since 2011, Beltway Brewing Company s unwavering dedication to quality and flexibility allows us to continue exceeding our clients expectations and growing their brands. HOW TO
More informationAllergy Management Policy
Allergy Management Policy Awareness in the Classrooms All Saints Catholic School 48735 Warren Road Canton, MI 48187 734-459-2490 Information and Guidelines For School and Parents All Saints Catholic School
More informationSlide 1. Slide 2. A Closer Look At Crediting Milk. Why do we credit foods? Ensuring Meals Served To Students Are Reimbursable
Slide 1 A Closer Look At Crediting Milk Ensuring Meals Served To Students Are Reimbursable The objective of this training is to help sponsors of Child Nutrition Programs better understand how to credit
More information[Billing Code: U] [Docket No. TTB ; T.D. TTB 112; Ref: Notice No. 127] Amendment to the Standards of Identity for Distilled Spirits
This document is scheduled to be published in the Federal Register on 02/25/2013 and available online at http://federalregister.gov/a/2013-04242, and on FDsys.gov [Billing Code: 4810 31 U] DEPARTMENT OF
More informationThe New EU Rules on Articles Treated with Biocidal Products. Cándido García Molyneux European Food Law Conference 2014 ERA, Trier May 5, 2014
The New EU Rules on Articles Treated with Biocidal Products Cándido García Molyneux European Food Law Conference 2014 ERA, Trier May 5, 2014 Outline 1. The Biocidal Products Regulation 2. New Rules for
More informationNarrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls
National Seafood HACCP Alliance for Training and Education REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls Example: This is a Special Training Model for illustrative purposes
More informationCategory for 2018 is Chardonnay
8 ENTRY FORM 2018 Category for 2018 is Chardonnay OBJECTIVE The aim of the annual Diners Club Winemaker of the Year Award is to encourage winemakers in South Africa to produce fine wine of ever-increasing
More information