FDA Consumer Comment Period thru October 3rd

Dear CDF Friend, As you may already know, the Food and Drug Administration recently published its gluten-free labeling proposal, opening a consumer comments period through October 3, 2011. Many individuals want to comment on the proposal but may not be sure of what to write or how to frame their comments or perhaps find it complicated to navigate through the process.  In an effort to help those who have requested some guidance, the American Celiac Disease Alliance(ACDA) in collaboration with many within the Celiac community, including Celiac Disease Foundation, has developed very useful resources for your information as follows:  1) a list of Frequently Asked Questions(FAQs); b) a letter focusing on several key points for which FDA is seeking comments; c) expert analysis of the safety assessment accompanying the FDA proposal by Dr. Stefano Guandalini, Medical Director of the Celiac Disease Center at the University of Chicago as well as a member of both CDF's Medical Advisory Board and ACDA. You are invited to sign on to the letter.  All responses and "signatory" names will be sent by ACDA to the FDA by the deadline of October 3rd.   Below are the links for the ACDA materials (posted on its "sister" site 1in133.org).  Please go to the links and take action about the vital issue of the gluten-free labeling ruling. Letter FAQ / Resources Expert's Analysis Thank you for being Champions of our collective mission by making your voice heard. Sincerely,                     Marc Riches, President                          Rita Hopkins, Executive Director CDF Board of Director                            CDF p.s.  Remember to sign onto the letter and submit it prior to the October 3rd FDA deadline

Mike's Hard Lemonade- Now GF!!

Mike's Hard Lemonade now offers two gluten-free options.  Their Lite Lemonade and Lite Cranberry Hard Lemonades have been ELISA tested at less than 5ppm per bottle. 

• How have the lite products been tested to prove they are gluten-free? Fun fact: two mike's employees - our directors of quality assurance and compliance - have gluten allergies themselves and have been highly involved in our gluten-free testing to ensure we're offering an authentic and high quality gluten-free product. mike's lite hard lemonade and mike's lite cranberry lemonade were tested in February 2011 through the University of Nebraska's Food Allergy Research and Resource Program using two different methods - including the ELISA test, the most stringent test currently available for gluten quantification. Test results show that both lite products contain less than 5 parts per million (ppm) of gluten, less than the 20 ppm needed to be considered gluten-free.

For full information visit: http://www.mikeshard.com/faq.php?cat=Gluten.

Food Contest....Pamela's Products

This year's theme, CONVENIENCE!

Entering is simple:

Create your own amazing, original recipe using any

Pamela’s Products brand item

and you could win a $200 gift certificate*, the honor of seeing your recipe published,

and, of course, bragging rights!

This year it’s all about food that is Fast, Easy & Delicious.

That’s convenient food we love to enjoy.

Whether preparing a meal to be reheated with full flavor;

creating a grab-n-go snack; or

making a partially prepared meal or
snack for easy prep in minutes, we want to taste it! 

Competition runs from
June 1st through August 15th, 2011.

For your entry form: http://pamelasproducts.com/contest/

*Grand Prize is a $200 gift certificate to a kitchen supply store

Defining Gluten Free One Step Closer As FDA Reopens Comment Period

In its drive to create a uniform and enforceable definition for "gluten-free" labeling of foods, the FDA (Food and Drug Administration) has announced that it has reopened the comment period for its proposal. It is also making available "a safety assessment of exposure to gluten for people with celiac disease. Comments on these additional data are welcome, the Agency added.

The FDA proposes a limit of 20ppm (parts per million) if a food maker or marketer wishes to claim it is gluten-free. As any amount lower than 20ppm is hard to detect, the FDA felt this was the right amount. 20ppm is a threshold level many other countries use, including the European Union.

Gluten is a protein found in barley, wheat and rye. Individuals with celiac disease cannot tolerate gluten. Approximately 1 in every 100 Americans has celiac disease. Celiac disease damages the small intestine and undermines the absorption of nutrients from food.

Michael Taylor, deputy commissioner for foods, said:

"Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance. We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods."

The FDA invites people from local governments, consumers, the state, and the food industry to offer suggestions and comments about the gluten-free labeling docket number FDA-2005-N-0404 at www.regulations.gov. When in there, select "Submit a comment" from the top task bar, enter the docket number in the keyword space, and press "Search".

You can also send comments by post to:
The Division of Dockets Management
HFA-305
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852

Make sure docket number FDA-2005-N-0404 is written on each page of the written comments.

Written by Christian Nordqvist
Copyright: Medical News Today
Not to be reproduced without permission of Medical News Today

Article Reference:
Source: FDA