FDA Defines Gluten-Free

One out of 133 people in the United States is affected with celiac disease (CD). For those who suffer from this disorder, continued dietary exposure to gluten can interfere with the absorption of nutrients and can lead to a variety of other serious health problems. Since the only treatment for CD is the lifelong adherence to a gluten-free diet, FDA recently proposed a definition of the term “gluten-free” for voluntary use in the labeling of food.

In doing so, FDA proposes to define the term “gluten” as the proteins—e.g., prolamins and glutelins—naturally occurring in a prohibited grain that may cause adverse health effects in persons with celiac disease. Further, FDA proposes to define the term “prohibited grain” (with regard to CD) to mean any of the following grains or their crossbred hybrids (e.g., triticale, a cross between wheat and rye): wheat, meaning any species belonging to the genus Triticum; rye, meaning any species belonging to the genus Secale; and barley, meaning any species belonging to the genus Hordeum. FDA is not proposing to include oats in the definition of a prohibited grain, as research on the effect of oat consumption on individuals with CD is inconclusive and conflicting.

According to FDA’s proposed definition, a “gluten-free” claim on a food’s label can apply as long as the food does not contain any of the following: an ingredient that is a prohibited grain; an ingredient derived from a prohibited grain not processed to remove gluten; an ingredient derived from a prohibited grain and has been processed to remove gluten, if the use of that ingredient results in the presence of 20 ppm or more gluten in the food (i.e., 20 µg or more gluten per gram of food); or 20 ppm or more gluten.

Examples of ingredients derived from a prohibited grain and not processed to remove gluten include, but are not limited to: farina, flour made from any of the proposed prohibited grains, graham and semolina; hydrolyzed wheat protein, vital gluten, wheat bran and wheat germ; and barley malt extract or flavoring and malt vinegar. Because these ingredients are derived from a prohibited grain and have not been processed to remove gluten, they are presumed to contain gluten.

Interested parties can submit written or electronic comments now through April 23, 2007, either electronically via the Federal eRulemaking Portal at www.regulations.govor the agency website at www.fda.gov/dockets/ecomments. Comments can also be faxed to 301/827- 6870, or sent to Division of Dockets Management (HFA- 305), Food and Drug Administration, 5630 Fishers Lane, Room 1061, Rockville, MD 20852.

INDUSTRY NEWS

Beverage-Intake Report

An analysis of U.S. beverage consumption found that, on average, beverages supplied 22% of calories to the diet, with nutrient- poor, sweetened beverages, such as soft drinks, fruit-flavored drinks and presweetened teas, as the largest contributor. “What America Drinks” analyzes beverage- intake data from more than 10,000 Americans ages 4 and older who participated in the National Health and Nutrition Examination Survey in 1999 to 2000 and 2001 to 2002. Findings indicate that teenagers and adults, ages 14 to 49, who consumed large amounts of sweetened beverages and not much milk, tended to weigh more than those who drank more milk and fewer sweetened beverages. The report, commissioned by the Milk Processor Education Program, is available online at www.thinkaboutyourdrink.com.

Pyramid Initiative Targets Consumers

Take a Peak, a new industry initiative aimed at promoting USDA’s MyPyramid in grocery stores, shows consumers how to make small, progressive changes in purchasing habits to improve their diets and health. Some of the tools used include point-of-purchase messages, educational coupon booklets, aisle banners and informational kiosks. Retailers across 17 states have adopted the program, and implementation will begin in more than 2,000 retail locations this year.

New Ruling Expands Lean Label

FDA recently ruled that packaged foods, such as sandwiches, egg rolls and pizza, can qualify for “lean” labeling. The ruling allows the “lean” label on products with less than 8 grams total fat, up to 3.5 mg saturated fat, and less than 80 mg salt per serving. In the past, such products were excluded from using “lean” on their labels under guidelines that excluded “mixed dishes not measurable with a cup” that weighed less than 6 oz.

SUPPLIER NEWS

Cargill Launches New Website

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Tate & Lyle Invests in Food Safety

Tate & Lyle Ventures, London, announced its first investment: food-safety diagnostics company, Lumora Ltd., Cambridge, England, which developed a cost-effective, DNA-based test that identifies and measures specific foodborne pathogens within hours. The investment will enable Lumora to produce its next generation of prototypes and install them within a range of food companies.

Cargill Scores High With AIB

Cargill’s maltitol and erythritol plants, Blair, NE, received superior International Food Safety audit ratings from the American Institute of Baking (AIB), Manhattan, KS. Food processors who participate in the in-plant audit program receive a complete examination in all areas that affect product integrity, regulatory exposure and pesticide use.

Roquette Announces Price Increases

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Nikken Foods Expands to U.S.

Nikken Foods Company, Ltd., Tokyo, acquired the Nikken Foods division of Lilar Corporation, St. Louis, resulting in the incorporation of Nikken Foods USA, Inc. A new “green” brand identity was also introduced.

CPI Acquires SPI Business

Corn Products International, Inc., Westchester, IL, acquired the food business of SPI Polyols, New Castle, DE, which produces and sells specialty polyols, including crystalline sorbitol, crystalline maltitol, mannitol, specialty liquid polyols and liquid sorbitol.

Monin Acquires Guiot

Monin, Clearwater, FL, acquired Guiot Flavorings, a high-end syrup flavor developer, producer and distributor founded in France in 1871. In addition, Monin expanded its U.S. production facility and introduced the Flavor Café, an in-house product and application development facility.

Bell Flavors Redesigns Website

Bell Flavors and Fragrances redesigned its corporate website at www.bellff.com. The website includes a clickable map that allows users to find a company representative in their region of the world, as well as a section with detailed information on the company’s four divisions: flavors, fragrances, botanicals and ingredients.

Synergy Acquires Vanlab

Synergy Flavors, Wauconda, IL, acquired Vanlab Corporation, Rochester, NY, and its extensive range of vanilla products, including organic vanilla.

BI Nutraceuticals Expands Facility

BI Nutraceuticals, Long Beach, CA, updated and expanded fluid-bed capabilities at its facility in Islandia, NY. The facility now has fluid-bed granulation, solvent-capable high-shear wet granulators, extensive dry roller-compaction capacity, and milling and blending.

Sethness Website Redesigned

Sethness Products Company, Lincolnwood, IL, announced the launch of its redesigned website, www.sethness.com. Easier to navigate, the website now includes an enhanced product-data section with nutritional-data sheets and updated specification sheets, as well as an applications section with specific technical product recommendations.

Golden Peanut Opens New Refinery

Golden Peanut Co., Alpharetta, GA, owned by ADM, Decatur, IL, and Alimenta USA, Alpharetta, GA, announced the start-up of a new peanut-oil refinery at its existing peanut-oil crushing and peanut-shelling plant in Dawson, GA. According to the company, this facility will double the production capacity of refined peanut oil in the United States.

Palatinose Honored in Moscow

Palatinose™, a functional carbohydrate produced by Palatinit, Mannheim, Germany, was awarded the silver prize in the “Ingredient of the Year 2006” competition, part of the Food Ingredients Russia exhibition, Moscow.