The US Food and Drug Administration (USFDA) has published the rule for gluten-free labelling for fermented and hydrolysed foods, as well as foods that contain fermented or hydrolysed ingredients.

Titled ‘Gluten-Free Labeling of Fermented or Hydrolyzed Foods’, the rule covers a wide range of food products including yoghurt, sauerkraut, pickles, cheese and green olives.

Additionally, the rule also covers products such as distilled foods including distilled vinegar.

US Health and Human Services secretary Alex Azar said: “These new compliance requirements for labelling a product ‘gluten-free’ will protect individuals with coeliac disease, an incurable, hereditary disorder that millions of Americans, including myself, live with.

“The FDA’s final rule helps to ensure common products labelled ‘gluten-free’ really are gluten-free, equipping consumers to make the best choices for their health and their families.”

The final rule adds compliance requirements for hydrolysed or fermented foods that use the “gluten-free” labelling claim since gluten breaks down during these processes and currently available analytical methods cannot be used to determine if these products meet the “gluten-free” definition.

Following the finalisation of the rule, food products manufacturers are now required to make and keep records providing adequate assurance that their food complies with the definition of ‘gluten-free’ before fermentation or hydrolysis.