Cheerios Update: Phone Call with General Mills

Photo source

On Tuesday, I spoke to two marketing representatives from General Mills who were representing the new gluten-free Cheerios. I wish I got off the phone with Cheerios and General Mills with great news, but I was really frustrated when I hung up the phone. I went into this call really prepared. I asked my readers and Facebook fans to share their concerns and comments with me. I watched all of their videos and read the FAQ pages to educate myself about the gluten-free Cheerio process. I read all of the scientific reports by Tricia Thompson at Gluten-Free Watchdog. I read blogs, Facebook, and Tweets for people both for and against the new Cheerios. I made sure what I was reading was recent and not driven by the blogger promotional trip to General Mills in the spring. I was prepared.

Yet, I felt disappointed with the call. I got off the call feeling like the celiac community isn't safe eating these new Cheerios despite the years of research and development. I really do not think General Mills is quite there yet with a truly gluten-free product and that complaints of people getting sick need to be taken very seriously.

Before reading the rest of my post, I do encourage you to watch the Cheerios videos and read the FAQ page to familiarize yourself with the process.

I took a ton of notes from our call, but here are some of my key takeaways:

1. General Mills does not use gluten-free oats to produce their Cheerios.
General Mills uses oats that could be grown in the same fields as wheat, barley, and rye. GM told me that there aren't enough gluten-free oats in the country to fulfill their demand for Cheerios production. They are committed to using "cleaner" oats that have less foreign pieces of gluten grains but there is no immediate plan to switch to gluten-free oats. GM is working to improve "cleanliness" of the oats but this didn't seem safe enough to me. Broken pieces of wheat/rye/barley, residue, dust, etc. are all big concerns to me.

2. The production process is 100% NOT gluten-free from farm to finish. 
Even though the Cheerios gluten-free page outlines the production process, I had questions since the wording in the FAQ is slightly different from the video. The video mentions a "gluten-free production line" while the FAQ says "oats are processed in a dedicated gluten-free facility." I asked the GM team to break this down for me to explain the difference along the way.

Step 1: Oats are transported from the farm to the sorting facility. Since these oats could contain fragments of wheat, rye, and barley from the beginning, this facility is NOT gluten-free. Gluten enters the building. Period. GM then sorts the grains mechanically (see video) and the final oats are considered gluten-free. Again, this is NOT a dedicated gluten-free facility yet the final product is deemed to be gluten-free. This seems confusing to me.

Step 2: Mechanically-sorted oats are transported to the mill where the oat flour is produced. These oats are either transported via dedicated gluten-free trucks or on a conveyer belt to the nearby facility. This step seemed questionable to me. Does a conveyer belt from a non-dedicated facility guarantee a gluten-free product? Yes says Cheerios.

Step 3: Oat flours is transported to the Cheerios production facility. The oat flour is transported to the facilities that actually make the Cheerios via dedicated gluten-free rail cars. If more oats need to be transported than available rail cars, the dedicated gluten-free trucks from step 2 are used. Ok, fair enough.

Step 4: Cheerios are produced using the processed oat flour. OK, this is the part I had a real problem with in the production process. Cheerios are produced on gluten-free production lines BUT the facilities could be shared. All gluten-free production is segregated from general production, but these facilities are NOT 100% gluten-free. Hmmm... so the facility is gluten-free or not?

3. Gluten testing is done internally by Medallion Labs. General Mills currently has NO plans on publicly releasing gluten testing results from their internal testing. GM did say that "other labs" have done testing too, but it was unclear to me which labs and which tests were actually being used. For more details about the test methods, visit Gluten-Free Watchdog for much more in-depth information. In my opinion, if Cheerios has nothing to hide they should make their test results public. Transparency is key in the celiac community.

4. People are getting sick from eating the gluten-free Cheerios. General Mills acknowledged they have heard about people getting sick from the new Cheerios. They also were aware of the petition with signatures more than 1,600 names of people supporting change to the Cheerios production process. The Cheerios reps did emphasize that General Mills always takes consumer complaints very seriously. This is where I felt GM got the most defensive and had some answers that sounded more like excuses to me.

• "People might be reacting to the high fiber content of Cheerios." 
• "People might be reacting to oats themselves." (Note: I mentioned to GM I have a sensitivity to oats and/or the avenin, the protein found in oats and then they gave me this answer.)
• "People aren't used to eating oats." For a long time, celiacs were told NOT to eat oats. GM seemed to think introducing a new grain into the diet could cause an initial reaction.
• "Talk to your doctor if you think you are having a reaction to Cheerios" or "Speak to your doctor first before eating Cheerios." If you have medical concerns about your products, why call them gluten-free? 

As expected, Cheerios never came out and admitted that their product might actually be making people sick. They did say they will investigate all of these claims seriously if people contact General Mills directly.

5. Cheerios in Canada are NOT gluten-free. This was a great question from Facebook and Twitter. General Mills thought this was a great question too! Health Canada updated their statement on oats in Canada in May. You can read their entire report here.  General Mills said they are working directly with Health Canada to figure out how to produce gluten-free Cheerios for Canada.  My question is why gluten-free Cheerios in the US aren't safe enough to sell in Canada? I understand our FDA standards aren't identical to Health Canada but are the US Cheerios not allowed to be sold by the regulations in Canada. I need to research this more. 

***

If you got sick from eating Cheerios, YOU MUST contact General Mills and the FDA. Here is how:

1. Contact General Mills by website, email, phone, fax, or letter. I encourage you calling them directly. Whichever method you use, the box information is critical to your complaint. Do not throw away your box! Keep everything and read them everything they ask for during your complaint. 

General Mills Customer Service: http://consumercontacts.generalmills.com/ConsolidatedContact.aspx?page=http://www.generalmills.com&js=True

2. Contact the FDA by phone or website. This information comes directly from the Gluten-Free Watchdog website: 

If you believe you became ill after eating Cheerios, FDA is asking that you contact FDA’s MEDWATCH, the Adverse Event Reporting System. You can do this online https://www.accessdata.fda.gov/scripts/medwatch/index.cfm?action=reporting.home or via phone (800) 332-1088. Choose option #4 to speak to a representative.

I want to hear from you too! I now have a direct line of communication to General Mills and I want to be your voice. Leave your comments below so I can share them with the Cheerios team.

FDA Says: 'Gluten-Free' Now Means What It Says

I am back on the grid after a much-needed family vacation and tech hiatus. While I was gone, the FDA gluten-free labeling regulations went into effect. This is a huge milestone for our community. I highly recommend you read thew new regulations and also encourage you to subscribe to the FDA consumer updates. This will alert you about any mislabeled gluten-free products or recalls. You can also learn how to file a complaint about any companies that might be mis-using or abusing the gluten-free terms on their labels.

For all of the FDA gluten-free information, please click here.

Today is the Day: FDA Gluten-Free Labeling Rules

Today is a big day in the gluten-free and celiac community. Starting today, manufacturers of gluten-free products are required to abide by the FDA guidelines if they want to use the words "gluten-free" on their package. This is actually a HUGE win for our community and long overdue.

When I was on the National Foundation for Celiac Awareness webinar with the FDA two weeks ago, the speaker reiterated multiple times that these new rules are for the benefit of those with Celiac. Under these new rules, the manufactures using the "gluten-free label" must be compliant with 20ppm or less of gluten.

There are a lot more stipulations that are part of these new rules. Instead of writing them all out, I would like to point you to other websites that did a great job summarizing these new FDA gluten-free guidelines.


Foods Labeled Gluten-Free Must Now Be in Compliance with the FDA Gluten-Free Labeling Rule by Gluten-Free Watchdog

National Foundation for Celiac Awareness FDA Gluten-Free Labeling Rule by the NFCA

10 Things to Know About the FDA’s Gluten Free Labeling Rule by Amy Leger

All You Need to Know About the New Gluten-Free Labeling Rule by Simply Gluten-Free

Aug 5th Gluten Free FDA Labeling Just a Start by Celiac and the Beast

U.S. Gluten-Free Label Rules in Effect August 5 by Allergic Living

While I understand that not everyone agrees with all of these new FDA guidelines, I honestly cannot believe this day is here at all. As someone living with Celiac Disease for 33 years, I feel like our community has come a VERY long way in my lifetime. We are all our own advocates and the celiac community put up a good fight to get others to take our labeling needs seriously.

Congratulations to everyone that has contributed to this gluten-free labeling cause over the past 10+ years. This is just the beginning!


If you have also written about the new FDA labeling rules, please include your link in the comments below. I would prefer to keep this section as a resource page and not a place where you want to complain about the new guidelines. Thank you for your cooperation.

Breaking News: TTB Updates Gluten Policy for Beverage Alcohol

I just received this email and think it is very important to share with the gluten-free community regarding how the TTB will allow the term "gluten-free" on alcoholic beverages.  Please share!

We have completed our review of how the U.S. Food and Drug Administration (FDA) final rule on the use of the term "gluten‐free" in the labeling of products under FDA’s labeling jurisdiction impacts TTB’s interim policy on gluten content statements in the labeling and advertising of wines, distilled spirits, and malt beverages that we previously set forth in TTB Ruling 2012‐2.

As a result of our review and consultation with FDA, we are updating our policy on gluten labeling.  Given the important consumer health considerations relating to “gluten-free” claims, TTB believes that it is important to adopt an approach on this issue that is as consistent as possible with the regulations that FDA issued.

Under our updated policy, alcohol beverages that are made from ingredients that do not contain gluten (such as wines fermented from grapes or other fruit and distilled spirits distilled from materials other than gluten-containing grains) may continue to make “gluten-free” claims in the same way allowed in the new FDA regulations for inherently gluten-free products.

Consistent with the new FDA regulations, TTB will continue to consider “gluten-free” label claims for alcohol beverages that are made from gluten-containing grains to be misleading to consumers who are seeking to avoid the consumption of gluten for health reasons.   However, products made from gluten-containing grains may be labeled  with a statement that the product was “Processed,” “Treated,” or “Crafted” to remove gluten, if that claim is made together with a qualifying statement that warns the consumer that the gluten content of the product cannot be determined and that the product may contain gluten.

TTB may revise this policy after FDA issues a final rule or other guidance with respect to fermented and hydrolyzed products.   In the interim, we remind consumers that the FDA has determined there is still no scientifically valid way to evaluate the claims that beers made from gluten-containing grains can be processed in a way that removes gluten and that there is inadequate evidence about whether such methods are effective.

Our Revised Interim Policy on Gluten Content Statements in the Labeling and Advertising of Wine, Distilled Spirits, and Malt Beverages (TTB Ruling 2014-2) can be found on our Website at:  http://www.ttb.gov/rulings/2014-2.pdf.

Please contact me with any questions.

Tom

Director, Congressional and Public Affairs
Alcohol and Tobacco Tax and Trade Bureau
Office:  202-453-2180

Confusing Celiac Sprue Association Endorsement of Omission Beer

Yesterday on the Omission Beer Facebook page, I saw this picture announcing Omission Beer is now endorsed by the Celiac Sprue Association (CSA): 

Note to readers: I was linking to a photo on the Omission Facebook page.
It looks like they took their post down! 

There was also a press release that made the newswires directly from the Celiac Sprue Association announcing their endorsement of Omission Beer.

I struggle tremendously with this endorsement. WHY? Omission Beer is made from gluten. PERIOD. 

From the Omission website:

According to federal guidelines, we aren’t legally allowed to claim that Omission beer is gluten-free outside of Oregon because the beer is brewed with malted barley. While the FDA proposed to define the term “gluten-free,” that definition has not been formally adopted by the organization.

Part of the definition proposed in 2007, and again in 2011, states that a product may not be labeled as gluten-free if it contains “an ingredient that is derived from a prohibited grain that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food.”

While Omission beer does contain barley, one of the “prohibited grains” in this definition, all batches are tested by an independent lab using the R5 Competitive ELISA to ensure that gluten levels meet our standards.  Although scientific evidence supports the testing, the evidence is not conclusive.  All Omission beer test results can be viewed at: www.omissiontests.com.

If you are going by the information from their own website, Omission Beer isn't allowed to be labeled gluten-free. 

In August 2013, the FDA passed new labeling legislation for gluten-free food that says:

"In addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA will allow manufacturers to label a food "gluten-free" if the food does not contain any of the following: 

• an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains 
• an ingredient derived from these grains and that has not been processed to remove gluten 
• an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten"

This means that technically under the new FDA labeling law Omission can be labeled gluten-free because the ingredient (barley) is processed to remove the gluten to less than 20 parts per million.

BUT... The FDA law does NOT apply to malted beverages and beer is a malted beverage.

According to the FDA website:

"The final rule applies to all FDA-regulated foods, including dietary supplements. The rule excludes those foods whose labeling is regulated by the U.S. Department of Agriculture (USDA) and the Alcohol and Tobacco Tax and Trade Bureau (TTB). Generally, USDA regulates the labeling of meats, poultry, and certain egg products (FDA regulates the labeling of shell eggs). TTB regulates the labeling of most alcoholic beverages, including all distilled spirits, wines that contain 7 percent or more alcohol by volume, and malted beverages that are made with both malted barley and hops."

My next stop was the TTB website. The TTB issued a statement on August 22, 2013 that says:

"We are currently reviewing our policy on gluten content statements in the labeling and
advertising of wines, distilled spirits, and malt beverages in light of the recent U.S. Food and
Drug Administration (FDA) final rule on the use of the term "gluten‐free" for products under
FDA’s labeling jurisdiction.    

While we are reviewing this, we would like to remind industry members that TTB Ruling 2012‐2, Interim Policy on Gluten Content Statements in the Labeling and Advertising of Wines, Distilled Spirits, and Malt Beverages, is still in force for alcohol beverage products that are subject to TTB’s labeling regulations under the Federal Alcohol Administration Act."

The ruling from 2012

"TTB will allow use of the statement “Processed or Treated or Crafted to remove gluten ,” together with a qualifying statement to inform consumers that: (1) the product was made from a grain that contains gluten; (2) there is currently no valid test to verify the gluten content of fermented products; and (3) the finished product may contain gluten. Because the current tests used to measure the gluten content of fermented products have not been scientifically validated, such statements may not include any reference to the level of gluten in the product. TTB believes that the qualifying statement is necessary to avoid misleading consumers about the gluten content of these products because of the serious health consequences associated with the consumption of gluten by individuals with celiac disease."

The very last sentence of this paragraph is what makes the Celiac Sprue Association endorsement of Omission Beer so troubling to me. The TTB, the governing body that can label this beer gluten-free for not, states they do not want consumers with celiac disease to be mislead by malted beverages crafted to remove gluten. As of today, Omission Beer cannot put the words "gluten-free" on their labels yet the oldest national celiac association in the country is putting their stamp of approval and logo on the Omission Beer bottles. It just doesn't makes sense to me! All of the facts show that legally this product is not gluten-free. The Celiac Sprue Association is misleading the Celiac community.

The CSA website says:

CSA Recognition Seal products are tested using the most sensitive ELISA test presently available in the United States. Validation of "free of wheat, barley, rye and common oats" in tests with a lower limit of quantification of 5 parts per million. Company submit the analysis of ingredients and manufacturing procedures (HACCP) to assure the products meet the requirements for the CSA Recognition Seal.

The most recent Omission testing of their Pale Ale from November 4, 2013 has the beer testing at less than 10ppm and not at the standards that the CSA claim they test (less than 5 ppm) to on their website. The CSA contradicts its own requirement #4:

"CSA-recognition seal definition: Requirement #4—Ingredients “specially processed to remove gluten”—(e.g. food starch, wheat starch, distilled alcohols and vinegars from WBRO grain sources): Not allowed—with present available commercial methodology the extent or consistency of the processes is not measurable. "

I personally think the Celiac Sprue Association made a HUGE mistake endorsing Omission Beer. As of today, Omission Beer cannot legally be labeled "gluten-free" under the current TTB laws. Period. Additionally, if you look at all of the definitions of "gluten-free" on the Celiac Sprue Association website, Omission Beer does not meet those requirements. I have nothing personal against Omission Beer but I now question the judgement of the Celiac Sprue Association with their endorsement of this product that cannot legally be labeled gluten-free. I will also now question all  all future endorsements that come from the Celiac Sprue Association.

Celiac Sprue Association, you have contradicted your own definitions of gluten-free by endorsing a product derived from gluten. What made you do it?  Please rethink this endorsement or update your website immediately to reflect that you now support products that are made from gluten. 

Food Labeling: Gluten-Free Labeling of Foods

It's official. The US Government has released the Federal Register for the gluten-free labeling regulations. You can find the entire document here.


AGENCY: Food and Drug Administration, HHS.

ACTION: Final rule.

SUMMARY: The Food and Drug Administration (FDA or we) is issuing a final rule to define the term ‘‘gluten- free’’ for voluntary use in the labeling of foods. The final rule defines the term ‘‘gluten-free’’ to mean that the food bearing the claim does not contain an ingredient that is a gluten-containing grain (e.g., spelt wheat); an ingredient that is derived from a gluten-containing grain and that has not been processed to remove gluten (e.g., wheat flour); or an ingredient that is derived from a gluten- containing grain and that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food (i.e., 20 milligrams (mg) or more gluten per kilogram (kg) of food); or inherently does not contain gluten; and that any unavoidable presence of gluten in the food is below 20 ppm gluten (i.e., below 20 mg gluten per kg of food). A food that bears the claim ‘‘no gluten,’’ ‘‘free of gluten,’’ or ‘‘without gluten’’ in its labeling and fails to meet the requirements for a ‘‘gluten-free’’ claim will be deemed to be misbranded. In addition, a food whose labeling includes the term ‘‘wheat’’ in the ingredient list or in a separate ‘‘Contains wheat’’ statement as required by a section of the Federal Food, Drug, and Cosmetic Act (the FD&C Act) and also bears the claim ‘‘gluten-free’’ will be deemed to be misbranded unless its labeling also bears additional language clarifying that the wheat has been processed to allow the food to meet FDA requirements for a ‘‘gluten-free’’ claim. Establishing a definition of the term ‘‘gluten-free’’ and uniform conditions for its use in food labeling will help ensure that individuals with celiac disease are not misled and are provided with truthful and accurate information with respect to foods so labeled. We are issuing the final rule under the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA).

DATES: Effective date: The final rule becomes effective on September 4, 2013. Compliance date: The compliance date of this final rule is August 5, 2014. See section II.B.4 (comment 35 and response 35) for an additional explanation of the compliance date and implementation of this final rule.

FOR FURTHER INFORMATION CONTACT: Felicia B. Billingslea, Center for Food Safety and Applied Nutrition (HFS– 820), Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, 240–402–2371, FAX: 301– 436–2636, email: GlutenFreeFinalRule Questions@fda.hhs.gov.

READ THE ENTIRE REPORT FROM THE FEDERAL REGISTER HERE

BREAKING NEWS: FDA Defines “Gluten-Free” for Food Labeling

There is HUGE news for our gluten-free community today. After a 9-year discussion, the FDA has finally define gluten-free labeling regulations. This is a tremendous step forward for those of us living with Celiac Disease who require a gluten-free diet to survive. 

I have included the full text of the FDA press release below, as well as some links to major news outlets.

Washington Post: Nine years after Congress’s request, FDA defines ‘gluten-free’

New York Times: F.D.A. Sets Standard for Foods Labeled Gluten Free

USA Today: FDA issues new rules on gluten labeling

FDA for Consumers: What is Gluten-Free? FDA Has An Answer

Official Press Release

FDA defines “gluten-free” for food labeling

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm363474.htm

New rule provides standard definition to protect the health of Americans with celiac disease 

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling.  This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.

“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.” 

This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.” 

The FDA recognizes that many foods currently labeled as “gluten-free” may be able to meet the new federal definition already. Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements.

“We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of ‘gluten-free’” said Michael R. Taylor, the FDA’s deputy commissioner for foods and veterinary medicine.

The term "gluten" refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains.  In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers. 

The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which directed FDA to set guidelines for the use of the term “gluten-free” to help people with celiac disease maintain a gluten-free diet.

The regulation was published today in the Federal Register.

For more information:

• FDA: Gluten-Free Labeling
• FDA: Gluten-Free Labeling Final Rule Q&A
• Consumer Update
   

The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.

# # #

Update on FDA's Gluten-Free Food Labeling Regulations

I received this email last week while I was traveling. This is a great first step to labeling of our gluten-free food. Read on for more information.

Dear Friends, 

Last week, we reached out to you and other stakeholders serving the needs of those with gluten-related disorders asking you to join us in expressing support for the completion of the FDA's gluten-free food labeling regulation.

As noted in the initial letter, the community hoped to gather 25,000 signatures within 30 days on a 'We the People' petition posted to WhiteHouse.gov. With only days to meet the target, we reached out to you to add close to 6,000 names to the petition. Not only was this goal met; it was exceeded by 2,000 signatures! This was an amazing feat that clearly demonstrated the positive results of a community working together.

The purpose of this petition was to reinforce for administration officials the importance of clear labeling that enforces gluten-free standards. Without question, that goal was accomplished.

So what's next? According to the White House website, administration officials will respond to the petition in a timely manner. It is possible that the recent storm on the East coast and the elections may factor into the timing of this review and response. Hopefully, it will include news announcing completion of the labeling rules. We promise to keep you abreast of any news or new developments. You can also follow along here.

This effort could not have been successful without your participation. Thank you for supporting the needs of the gluten-free community!

Best,

American Celiac Disease Alliance

Celiac Disease Foundation

Gluten Intolerance Group

National Foundation for Celiac Awareness

Free Gluten-Free Sandwiches in DC This Friday!

If I lived in DC, I would be all over this event on Friday. The new gluten-free Genius bread is awesome and the sandwiches are free! What could be better? If you go, drop me a note.

Free sandwiches to be served, including original recipe from Equinox’s Todd Gray

Who: D.C.’s own sâuçá food truck is teaming up with leading gluten-free brand, Glutino, to offer customers FREE gluten-free sandwiches for lunch on September 30.

What: For the first time, D.C.’s unique sâuçá food truck will be serving up delicious, made-to-order gluten-free sandwiches, courtesy of Glutino, to generate awareness of NEW Genius® by Glutino® bread hitting grocery store freezers now.

The event also coincides with the final days of public comment on the FDA’s gluten-free food labeling ruling. The FDA’s proposed ruling will help create a uniform and enforceable definition of gluten-free food labeling, an important step for the safety of those eating gluten-free.

When: Friday, September 30, 2011
11:00 am – 2:00 pm

Where: Farragut Square
K St NW and 17th St NW
Washington, D.C., 20006

Contact: Jessica Benjamin, Glutino
jbenjamin@ coneinc.com

Background Glutino, a trusted pioneer and leader in convenient gluten-free living, has teamed up with sâuçá to celebrate the introduction of Genius® by Glutino® bread to its extensive line of gluten-free products. Soft and light in texture, Genius by Glutino bread features full-sized bread slices that are perfect for making sandwiches and is available in two great tasting varieties, White and Multigrain Sandwich Bread.

A Glimpse at 'Gluten-Free' Food Labeling from the FDA

From the FDA website: A Glimpse at 'Gluten-Free' Food Labeling

Whether in muffins, rolls, or loaves, wheat bread is found in most households. But few consumers may appreciate the substance that helps the dough rise, keeps the bread from falling apart, makes it chewy, and adds to its flavor.

That substance is gluten. Breads, cakes, cereals, pastas, and many other foods are made with wheat or added wheat gluten to improve their baking quality and texture.

Technically, gluten represents specific proteins that occur naturally in wheat. However, the term “gluten” is commonly used to refer to certain proteins that occur naturally not only in wheat, but also in rye, barley, and crossbreeds of these grains and that can harm people who have celiac disease. The only treatment for this disorder is a life-long gluten-free diet.

Eating gluten doesn’t bother most consumers, but some people with celiac disease have health-threatening reactions, says Stefano Luccioli, M.D., a Food and Drug Administration (FDA) allergist and immunologist. They need to know whether a food contains gluten.

From the FDA website: Read the rest of the article here.

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FDA NEWS RELEASE

For Immediate Release: Aug. 2, 2011
Media Inquiries: Siobhan DeLancey, 202-510-4177, siobhan.delancey@fda.hhs.gov
Trade Inquiries: Stephen King, 240-402-1407, stephen.king@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA reopens comment period on proposed ‘gluten-free’ food labeling rule
Rule would help by creating a uniform and enforceable definition

The U.S. Food and Drug Administration today reopened the comment period for its 2007 proposal on labeling foods as “gluten-free.” The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.

One of the criteria proposed is that foods bearing the claim cannot contain 20 parts per million (ppm) or more gluten. The agency based the proposal, in part, on the available methods for gluten detection. The validated methods could not reliably detect the amount of gluten in a food when the level was less than 20 ppm. The threshold of less than 20 ppm also is similar to “gluten-free” labeling standards used by many other countries.

People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Celiac disease damages the small intestine and interferes with absorption of nutrients from food. About 1 percent of the United States population is estimated to have the disease.

“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,” said Michael Taylor, deputy commissioner for foods. “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 proposed rule conforms to the standard set by the Codex Alimentarius Commission in 2008, which requires that foods labeled as “gluten-free” not contain more than 20 ppm gluten. This standard has been adopted in regulations by the 27 countries composing the Commission of European Communities.

The FDA encourages members of the food industry, state and local governments, consumers, and other interested parties to offer comments and suggestions about gluten-free labeling in docket number FDA-2005-N-0404 at www.regulations.gov. The docket will officially open for comments after noon on Aug 3, 2011 and will remain open for 60 days.

To submit your comments electronically to the docket go to www.regulations.gov
1. Choose “Submit a Comment” from the top task bar
2. Enter the docket number FDA-2005-N-0404 in the “Keyword” space
3. Select “Search”

To submit your comments to the docket by mail, use the following address:

The Division of Dockets Management
HFA-305
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852

Include docket number FDA-2005-N-0404 on each page of your written comments.

For more information:

Federal Register Notice (scroll to FDA--temporary link will update when document publishes on Aug. 3):
http://www.ofr.gov/inspection.aspx?AspxAutoDetectCookieSupport=1

Gluten-Free Portal (scroll to Gluten-Free):
http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/default.htm#gluten

FDA’s Proposed Rule on the Gluten-Free Labeling of Foods: http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm077926.htm

Questions and Answers on the Gluten-Free Labeling Proposed Rule:
http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/ucm265309.htm

Consumer Update on the Gluten-Free Labeling Proposed Rule:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm265212.htm

The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.

FDA to Make Announcement TODAY Regarding Gluten-Free Food Labeling

I first saw this on the Celiac Sprue Association's Facebook page and then read it in a Delight Gluten-Free email blast this morning. Who's calling in?

FDA to Make Announcement TODAY Regarding Gluten-Free Food Labeling

WHAT: A stakeholder teleconference regarding FDA's proposed rule on gluten-free labeling of foods

WHO:
-- Michael R. Taylor, J.D., Deputy Commissioner for Foods, FDA
-- Michael M. Landa, J.D., Acting Director, Center for Food Safety and Applied Nutrition, FDA

WHEN: Tuesday, August 2, 2011 at 4:00 p.m. ET

HOW: The teleconference will be held Tuesday, August 2, 2011 from 4:00 to 5:00 p.m. ET. The toll-free number is 800-369-1976 (inside the United States) and 312-470-7298 (international). The password is CFSAN.

A replay will be available one hour after the teleconference ends until September 2, 2011. To hear the replay, callers can dial 866-415-8391. International callers will need to dial 203-369-0700.

Celiac Disease on ABCnews Health

Here is an interesting video that was posted on ABCnews Health yesterday.




Activists Protest Delayed Gluten-Free Label Standard

By JANE E. ALLEN, ABC News Medical Unit
May 4, 2011

The Food and Drug Administration has dragged its feet in setting a standard for gluten-free foods, say activists who today are assembling a one-ton, 15-foot-high gluten-free cake symbolizing how much their lives depend upon strictly avoiding a protein found in most bakery goods, pasta, beer and even some cold cuts and salad dressings.

Read on...

Long-Overdue FDA Labeling Regulations Could be the Icing on World’s Largest Gluten-Free Cake

WASHINGTON, D.C. – March 29, 2011 – Prominent members of the burgeoning gluten-free community announced today a collaborative “1in133” event on May 4 to bake the world’s largest gluten-free cake as part of an effort to draw attention to the Food and Drug Administration’s (FDA) delay in finalizing standards for gluten-free food labeling. The name is derived from the fact that one in every 133 people in the U.S. suffers from celiac disease or a gluten intolerance issue.

To kick-off Celiac Awareness Month – globally recognized in May – the 1in133 event is being hosted at the Washington, D.C., Embassy Suites Convention Center on May 4 and will culminate with a V.I.P. reception for federal lawmakers, concerned members and friends of the gluten-free community and gluten-free food manufacturers. With pre-eminent guest speakers and information on a petition advocating for the FDA to take action on determining a gluten-free food-labeling standard, the 1in133 event will reinforce the need for such standards and pressure the FDA to take action.

“This is a very serious autoimmune disease,” cautions Dr. Alessio Fasano of The University of Maryland Center for Celiac Research. “It deserves equally serious food labeling laws.”
Fasano, one of the world’s leading researchers in celiac disease and a leading proponent of a federally mandated gluten-free standard, will attend as the 1in133 event’s guest speaker.

Four years ago the FDA was tasked with developing and implementing such standards as part of the Food Allergen Labeling and Consumer Protection Act (FALCPA). The delay in implementation and lack of labeling rules has left millions of Americans with celiac disease and gluten intolerance at risk of illness from contaminated food.

Currently, U.S. food manufacturers can claim “gluten-free” on product labels without appropriately informing consumers if a product is truly free of all potentially harmful ingredients. As a burgeoning market – $560 million in sales in 2004 and projected sales of approximately $2.6 billion in 2012 – gluten-free food products have brought many newcomers to the space claiming gluten-free status on their labels while not necessarily removing all potential allergens. Other manufacturers are reluctant to label their products “gluten-free” because there is no accepted standard. This disparate situation leaves consumers who eat gluten-free to guess which products are actually safe for consumption.

FALCPA was passed to protect food-allergic and celiac patients from having to decipher ingredient labels through sometimes-harmful trial and error efforts. The law, which requires the top eight allergens to be clearly listed on ingredient statements, did not require disclosure of barley or rye, the other grains that are toxic to those with celiac disease and other gluten sensitivities. The 2008 mandate for the FDA to develop and implement gluten-free food labeling requirements would fill that void.

The 1in133 event is the brainchild of Jules Shepard, noted gluten-free author, baking expert and celiac community advocate, and John Forberger, a winning gluten-free triathlete and active blogger. Event sponsors include Whole Foods Market, The University of Maryland Center for Celiac Research, The University of Chicago Celiac Disease Center, the Gluten Intolerance Group of North America and others. Event coordination is contributed by Aaron E Flores, Executive Chef, Embassy Suites D.C. Convention Center and Aleatra Jones, Executive Chef, “Eat What I Want Hospitality!”

For more information please visit http://www.1in133.org or contact info@1in133.org.


CONTACT:
Jules Shepard and John M. Forberger
Info@1in133.org

Interested in supporting the cause? Click here!

'Gluten-free' foods may be contaminated

I read this Reuters Health article today and found it to be quite interesting. I have heard from many of my gluten-free friends and colleagues that even after being gluten-free for months, they still feel sick. This article might help explain why. It also should act as a huge push to get the FDA to do more testing and regulation of gluten-free foods.

'Gluten-free' foods may be contaminated

NEW YORK (Reuters Health) - People with celiac disease and others who avoid gluten should beware that foods that are supposed to be naturally gluten-free are often contaminated, warns a new study.

Gluten is a kind of protein found in wheat, barley, and rye. In people with celiac disease - a condition that affects up to about 1 percent of the U.S. population - gluten triggers an immune reaction that causes damage to the small intestine and keeps the body from absorbing nutrients.

Grains such as oats, millet, and rice don't have this protein. But in a new survey of grains, seeds, and flours that should be gluten-free, researchers found that some of these products had picked up traces of gluten - probably from being grown or processed near grains that do naturally contain gluten.

"There was some general assumption (among people with celiac disease) that those naturally gluten-free grains and flours weren't contaminated," Tricia Thompson, a nutrition consultant on celiac disease and the lead author on the study, told Reuters Health.

Thompson and her colleagues analyzed 22 naturally gluten-free grains, seeds, and flours off supermarket shelves, only looking at products that weren't specifically advertised as being gluten-free. They tested the amount of gluten in those products against a proposed Food and Drug Administration limit for any product labeled gluten-free, 20 parts contaminant per million parts product.

Seven of the 22 products wouldn't pass the FDA's gluten-free test - and one product, a type of soy flour, had a gluten content of almost 3,000 parts per million, the authors found. Other products from the sample that weren't truly gluten-free included millet flour and grain, buckwheat flour, and sorghum flour.

The study was too small to give consumers a good idea of how common it is for these products to be contaminated or what products should make people with celiac disease especially wary, Thompson said.

But "it is a red flag," Cynthia Kupper, the executive director of the Gluten Intolerance Group of North America, who was not involved with the research, told Reuters Health.

Even companies that do explicitly label their products as gluten-free, she said, might not always test products they assume won't contain any gluten. The study "is a wake-up call to the food industry," said Kupper. Companies "need to make sure (their products) are truly gluten-free."

Without an FDA regulation in place, there is still no hard-and-fast government definition of what gluten-free means, Thompson said.

http://www.msnbc.msn.com/id/38278668/ns/health-diet_and_nutrition/

Research Study on Gluten-Free Claims on Food Labels

Seeking Participants for a Research Study on Gluten-Free Claims on Food Labels

The U.S. Food and Drug Administration (FDA) is seeking adults diagnosed with celiac disease or gluten-intolerance or caregivers to such individuals to participate in a research study on their grocery shopping habits. Participants will be asked to take an Internet survey, which will take approximately 10 minutes to complete.

The survey is available at www.synovate.net/forgluten

Please contact Katherine Kosa at kkosa@rti.org or 1-800-334-8571, extension 23901, if you have any questions about the study.

To request a paper copy of the survey, please call 1-877-4GLUTN1.

Zatarain's Recalls Original Dirty Rice Mix Package Due to Unlabeled Wheat and Barley Ingredients

FOR IMMEDIATE RELEASE - April 1, 2010

Zatarain's has announced a voluntary recall of Zatarain's Original Dirty Rice Mix, 8 oz. package with UPC Code 7142909535 and a "BEST BY" date of JAN 19 12H. Zatarain's Original Dirty Rice Mix packages with this date code contain undeclared wheat and barley ingredients. People who have allergies to wheat or barley run the risk of serious or life threatening allergic reactions if they consume this product.

The Zatarain's Original Dirty Rice Mix package was distributed to limited grocery stores in Florida, Michigan and Virginia beginning February 15, 2010. The product is available in 8 oz. boxes, and the date code is found on the bottom of the package. The "BEST BY" date of JAN1912H is the only date code affected by the recall.

The recall was initiated after it was discovered that product was mispackaged, and as a result, the ingredient statement on the package did not list wheat and barley as an ingredient.

No illnesses or allergic reactions have been reported to date. No other Zatarain's products are involved in this recall.

All grocery outlets that sell Zatarain's New Orleans Style Dirty Rice Mix packages have been notified to remove the affected product (UPC Code 7142909535 and a "BEST BY" date of JAN1912H) from their shelves immediately. Consumers do not need to return the product to the store where it was purchased. Instead, consumers are urged to contact Zatarain's Consumer Affairs at 1-877-837-3796, weekdays from 9:30 AM to 5:00 PM Eastern Time, for a replacement or full refund, as well as instructions on what to do with the product.

This recall is being made with the knowledge of the Food and Drug Administration. The company is also issuing an alert through the Food Allergy & Anaphylaxis Network.

Glutino Food Group Issues Allergy Alert on Undeclared Egg Product in Raisin Bread

FOR IMMEDIATE RELEASE - April 1, 2010

The Glutino Food Group of Lawrence, Mass. is voluntarily recalling Glutino Raisin Bread because it may contain undeclared egg product as one of the ingredients. Consumers who have an allergy or sensitivity to eggs run the risk of serious or life threatening allergic reaction if they consume these products

The US product comes in a 22.6 ounce clear plastic bag marked with UPC code 6-78523 03015-8. Only one lot number of Glutino Raisin Bread (Best Before 08OCT10) in which egg is not declared on the label is affected by this alert. The affected product was distributed in the US only.

Glutino Raisin Bread is distributed nationwide in retail stores in the frozen food section.

No illnesses have been reported to date.

The recall was initiated after it was discovered that the product's UPC was not scanning correctly in retail locations. The product was placed in packaging intended for a different product that did not list egg as an ingredient. Subsequent investigation indicates the problem was caused by a temporary issue in the company's packaging processes. No other products have been affected.

Consumers who have purchased Glutino Raisin Bread are asked to return the product to the place of purchase to receive a full refund. Consumers with questions may contact Glutino directly at 1-800-54-FOODS, 9:00 - 5:00 ET, Monday through Friday.

For media inquiries, please contact Jessica Benjamin at 617.939.8417, Monday through Friday 8:30 – 5:30 ET.

About the Glutino Food Group

Since 1983, the Glutino Food Group has been a trusted pioneer and leader in the gluten-free category. Based in Laval, Quebec, the company offers a wide variety of great-tasting, gluten-free foods consumers can trust. Products are available nationwide at local supermarkets, natural and organic retailers and on www.glutenfree.com. For more information on The Glutino Food Group, visit www.Glutino.com.

N.C. puts its weight behind gluten-free cause

Thanks to my friend Tom for sending me this article and kudos to North Carolina for being so vigilant.

N.C. puts its weight behind gluten-free cause

http://www.newsobserver.com/business/story/314548.html

When state officials sought to shut down a Durham food company last month for marketing bread as gluten-free that tested positive for gluten, cheers went up across the country among those suffering from celiac disease.

"What North Carolina did enforcing gluten-free claims is say, 'We're going to take the health of North Carolinians seriously," said Alice Bast, executive director of the National Foundation for Celiac Awareness, a nonprofit based outside Philadelphia. "I have to applaud North Carolina."

Enforcement of gluten-free claims on food products is rare because federal officials have yet to define the term "gluten-free." The Federal Drug Administration was supposed to have a definition by 2008 but the process has dragged on. Without a government definition, those with celiac disease have to rely on food companies to be honest about the contents of their products, test the products regularly, and prevent cross-contamination.

"Without the FDA having their final ruling, companies can do whatever they want," says Cynthia Kupper, executive director of the Gluten Intolerance Group, a company based in Washington state that certifies food companies' gluten-free claims.

Bast says food manufacturers may see gluten-free foods as a niche market where money can be made: On average, studies show, people pay between 79 percent and 242 percent more for gluten-free foods. But a gluten-free diet isn't a fad diet, Bast says; it is a necessity for people with a serious illness.

If someone with celiac disease, which affects about one in every 133 Americans, consumes gluten, the protein damages their small intestines, making them unable to absorb nutrients. The disease can lead to auto-immune disorders and an increased risk for certain cancers.

Bast and Kupper said the lack of a federally regulated definition for gluten-free leaves consumers with the disease in limbo. They have to research the company, ask about the facility where the product is made and find out whether wheat or other grains that contain gluten are processed in the same facility, which increases the chance of cross-contamination.

Because of weather, a hearing has been delayed in which the N.C. Department of Agriculture and Consumer Services was expected to ask a judge to shut down Great Specialty Products of Durham permanently. The lawsuit details complaints from three people who got sick from eating the bread or whose children got sick. The company's owner, Paul Seelig, denies any wrongdoing, saying if his company's bread had gluten in it, more than three people would have complained about getting sick.

The state agriculture department's food and drug protection division is responsible for ensuring the accuracy of food labels and claims. That's the division that investigated complaints against Great Specialty Products.

The unit vets between 300 and 500 complaints from consumers annually, ranging from roaches at a grocery store to finding what they think is a bone in their bag of peanut M&Ms, which actually happened last fall. The unit's 27 inspectors and four supervisors also regularly inspect about 5,000 grocery stores and food manufacturing facilities across the state.

Most complaints are resolved with the manufacturer's cooperation, says Anita MacMullan, food compliance supervisor. The lawsuit against Great Specialty Products is the first during MacMullan's 18 years as a department employee. "This truly is a unique course of action for us to take," she said.

One consumer who appreciates their efforts with regards to Great Specialty Products is Zach Becker of Knightdale, who writes a blog about living with celiac disease and eating a gluten-free diet.

"It's great that they are acting on our behalf," Becker said.

andrea.weigl@newsobserver.com or 919-829-4848

Follow up to Perrigo's Press Release

On Wednesday, I posted a press release from Perrigo Company announcing that they will begin labeling their over-the-counter drugs as gluten-free (if applicable). It looks like there is some skepticism about Perrigo's actions since the FDA currently does not set standards for gluten in products.

Critics question value of Perrigo's new 'gluten free' claim on drugs
By Shandra Martinez | The Grand Rapids Press

ALLEGAN -- Perrigo Co.'s announcement Monday it will be the first manufacturer in the United States to label more than 200 of its over-the-counter drugs gluten free is drawing mixed reactions.

The problem is the Food and Drug Administration has not come out with a standard for what is considered gluten free, said Elaine Monarch, executive director of the Celiac Disease Foundation in Studio City, Calif.

"It's not as cut and dry as people think it is," she said, adding people can have different tolerances to even a small amount of gluten.

But two local allergists call the announcement a step in the right direction.
"When a patient is really looking at everything they are consuming, it's nice to know that a product doesn't have wheat in it," said Dr. James Bishop, who treats respiratory and food allergies in his Holland practice. "I really applaud them for increasing awareness.

"You can argue both sides of it, but what harm is it in labeling it?"
Perrigo says its program is based on gluten thresholds of less than 20 parts per million, the same standard under consideration by the FDA.

The new initiative will include all of Perrigo's best-selling categories, such as pain relievers, cold and allergy, and antacids. The company already has more than 200 dietary supplements that are part of a similar labeling program.

It's not the medicine that's the concern, but the filler, capsule or coating that might contain the gluten, said Dr. Sara Uekert, of Grand Rapids Allergy PC.

"The drawback is that until there is an awareness of what is an acceptable threshold, it's a moot point," Uekert said. "Just because it's on the label doesn't mean it might not be problematic for more sensitive individuals with lower thresholds.

"It's Perrigo putting its own limits, but at least it is a step in the right direction."

Perrigo spent almost three years working through its manufacturing process and supply chains to establish that the products met the new standard.

"It's an assurance program," said company spokesman Art Shannon.

Perrigo initiated the labeling program in response to an increasing market demand for gluten-free products. Consumer questions about the gluten content of Perrigo-manufactured products have recently ranked among the company's top call center inquiries.

Perrigo supplies products carried by many retailers as store brands -- although its name is not on the packaging.

"We are excited about the program," Shannon said. "We believe we are the first manufacturer in the U.S. to do this."

Gluten is a protein found in wheat, barley and rye. In this country, an estimated one in seven people have a gluten intolerance, and 3 million suffer from celiac disease. Those with the disease cannot eat gluten because it creates an immune-mediated toxic reaction that damages the small intestine and does not allow food to be properly absorbed, according to the foundation's Web site.

E-mail Shandra Martinez: smartinez@grpress.com

Gluten-free beer can be labeled as such under FDA

As seen in USA TODAY

When is a beer not a beer? When it's gluten-free.

And as of Monday, it's also when the Alcohol and Tobacco Tax and Trade Bureau, which regulates the labeling of beer, wine and spirits, handed off regulation of said cold, sudsy brews to the Food and Drug Administration.

That's good news for the nation's estimated two million sufferers of celiac disease, for whom consuming any kind of gluten can cause chronic diarrhea, arthritis, bone loss and a host of other symptoms. Their immune systems react to gluten, a protein found in wheat, rye and barley, causing inflammation in their small intestine, interfering with the absorption of nutrients.

Beers brewed the traditional way, with malted barley, contain gluten. But small craft brewers and then Anheuser-Busch began making beer from malted sorghum, an African grain, and sometimes rice. Both are gluten free. That was great for celiacs but didn't fit in the Federal Alcohol Administration Act of 1935's definition of beer, which was a beverage brewed from malted barley and other grains.

So that amber, foamy and distinctly beer-tasting beverage didn't count as beer under the regs. Which is why last July 7, 2008, the FDA and TTB agreed that FDA would take over regulation.

On Monday, FDA issued its Guidance for Industry covering these non-barley beers. And to the benefit of the one in 133 Americans who can't eat anything containing gluten, these beverages can now officially be labeled gluten-free once they've been tested and confirmed by FDA.

"For the longest time I couldn't put gluten-free on the label, because there wasn't a definition" under TTB regulations, says Russ Klisch, whose Lakefront Brewery in Milwaukee makes a sorghum beer, New Grist.

A friend whose father had the disease told Klisch how much his dad missed having a beer now and then, and then it turned out Klisch's brew master's father also had it. These people needed beer, they decided.

Now his New Grist is distributed in 30 states and two Canadian provinces. He sells about $500,000 worth a year and sales are growing about 35% a year.

Sorghum beer has a slightly different flavor from normal beer, with a twang that some describe as "spicy citrusy." "If you ever have a Belgian beer, this is somewhat similar to a Belgian beer," Klisch says.

Brewers of gluten-free beers have until Jan. 1, 2012, to begin adding nutrition labels to their products, including a declaration of major food allergens, which includes wheat. That's the information people with celiac disease have been waiting for.

Up until now, they couldn't be certain that a beer that claimed to be gluten-free really was. Under FDA regulations, there's a standard for it.

Gluten-free beer makes up less than 0.1% of the beer market, says Paul Gatza of the Brewers Association in Boulder, Colo. The biggest players in the gluten-free beer market are Anheuser-Busch's Red Bridge, Klisch's Lakefront in Milwaukee, Wisconsin and Bard's Tale from Norwalk, Conn., he says.

Celiacs have been buying these gluten-free beers for years, says Elaine Monarch, executive director of the Celiac Disease Foundation in Studio City, Calif. But accurate labels will be nice and the new FDA regulations may make it easier for European gluten-free beverages to enter the market, she says.

The only bad news for the brewers is that the IRS doesn't care what this stuff is made from — it's still taxed like beer, at $18 a barrel.