Food Business News - June 17, 2014 - (Page 52)

Washington Redefining food allergens F.D.A. draft guidance takes a new look at 'major allergens' and labeling exemptions he Food and Drug Administration on May 8 issued a draft guidance to industry that expanded the definition of "major food allergen" while explaining how the agency will weigh petitions and notifications for exempting certain food ingredients derived from major food allergens from allergen labeling requirements. Industry and other stakeholders may comment on the draft Guidance for Industry: Food Allergen Labeling Exemption Petitions and Notifications until Sept. 5, 2014. The F.D.A. explained in the draft guidance that the Food, Allergen, Labeling and Consumer Protection Act of 2004 (FALCPA) amended the Food, Drug & Cosmetics Act by defining the term "major food allergen" and stating that foods regulated under the F.D.&C. Act are misbranded unless they declare the T 52 FOODBUSINESS NEWS ® presence of each major food allergen on the product label using the common or usual name of that major food allergen. FALCPA defined a major food allergen as "milk, egg, fish (e.g. bass, flounder, or cod), Crustacean shellfish (e.g., crab, lobster or shrimp), tree nuts "e.g., almonds, pecans or walnuts), wheat, peanuts, and soybeans." The draft guidance would expand the definition to include "a food ingredient that contains protein derived from these foods." The expanded definition excluded any highly refined oil derived from a major food allergen and any ingredient derived from such highly refined oil. The guidance then provided recommendations on what data the F.D.A.'s Center for Food Safety and Applied Nutrition will consider when evaluating petitions and notifications seeking exemptions from the allergen labeling requirements. The F.D.A. acknowledged that in some cases, the production of an ingredient derived from a major food allergen may alter or eliminate the allergenic proteins in that derived ingredient to such an extent that it does not contain allergenic protein. "In addition, a major food allergen may be used as an ingredient or as a component of an ingredient such that the level of allergenic protein in finished food products does not cause an allergic response that poses risk to human health," the F.D.A. said. Digging into the details FALCPA provided two mechanisms through which such an ingredient may become exempt from the allergen labeling requirements. The act stated an ingredient may obtain an exemption through submission and approval of a petition containing scientific evidence that demonstrates that the ingredient "does not cause an allergic response that poses a risk to human health." The act also stated that "the burden shall be on the petitioner to provide scientific evidence (including the analytical methods used to produce the evidence) that demonstrates that such food ingredient, as derived by the method specified in the petition, does not cause an allergic response that poses a risk to human health." The acts further stated an ingredient may become exempt from the labeling requirements through submission of a notification containing scientific evidence showing that the ingredient "does not contain allergenic protein" or that there has been a previous determination through a premarket approval process that the ingredient "does not cause an allergic response that poses a risk to human health." The draft guidance indicated the F.D.A. will consider scientific evidence that describes the identity or composition of the ingredient, the methods used to produce the ingredient, the methods used to characterize the ingredient, and the intended use of the ingredient in food. Also, for a petition for exemption, information should be submitted - including the expected level of consumer exposure to the ingredient - that demonstrate, that the ingredient, when manufactured and used as described in the petition, does not cause an allergic reaction that poses a risk to human health. In the case of notifications, data and information should June 17, 2014

Table of Contents for the Digital Edition of Food Business News - June 17, 2014

Food Business News - June 17, 2014
Tyson building a prepared foods powerhouse
Sodium reduction: Aiming at the target
Mid-year markets spotlight
Web Contents
Editorial - Preventing food fraud must be a priority
Peanut butter innovaton propels Smucker
Pinnacle opens pilot plant at Rutgers
Consumer interest in protein remains high
Trashing trillions of calories
Health science at the center of Nestle’s strategy
Nestle sees emerging markets as an e-commerce opportunity
McDonald’s U.S. sales still slipping
Innovation popping at Diamond Foods
Emerging natural and organic food and beverage trends
B&G Foods goes clubbing
C-suite focus shifting toward greater effi ciencies
Krispy Kreme looks to create buzz with licensed coff ee
Private label, sustainability shaping Hain Celestial’s strategy
Quality Egg executives plead guilty to selling adulterated products
Redefining food allergens
Have your cake and quinoa, too
Three snack makers to watch
Flavor mining
Ancient grains for modern trends
Ancient grains in America
All systems go on sustainability strategies
Targeting sodium reduction
General Mills launches Cheerios Protein
Wonka introduces Peel-a-Pops
Ready Pac expands on-the-go meals
Pacifi c Foods adds to hummus offerings
Big chicken fi llet sandwiches debut
Breyers off ers gluten-free ice cream
oCrunch and Kellogg’s partner to create cereal bowl
Stoneridge Orchards launches new dried whole fruit products
GoOrganic debuts fruit chews
popchips rolls out veggie chip line
On the Border debuts smart menu selections
Annie’s announces snack and mini meal kits
Gold’n Plump upgrades frozen chicken patties
Ingredient Market Trends - U.S.D.A. raises U.S. and world wheat ending stocks forecasts
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 17, 2014