Copenhagen – Food Proteins Europe 2019

Dear readers,

On 17th – 18th October you will find me in Copenhagen for this really interesting sectoral meeting (Food Proteins Europe 2019), organized by CMT Events at Crowne Plaza Copenhagen Towers, and run in parallel with 4th Starch World Europe conference.

CMT is a company based in Singapore and with more than 35 years of experience in the sector. I have been their guests in Vienna for the 2nd Starch World Europe and I can tell you that the organization was 100% perfect and I never saw an entire sector at the same table discussing so proficiently.

Alternative proteins are experiencing significant growth with even the meat, dairy industry jumping into the bandwagon. But as companies like Tyson Food, Fonterra make investments into the alternative protein space, they recognize the reality is that overtime culinary expertise, the ability to make great-tasting food, matters more than science. Consumers are looking for ingredients with great texture and taste that meat brings, but also with no compromise.

This and may other topics will be touched during this 2 days conference.  I will have the honor to chair the afternoon session in day 1, and I will present on day 2 about “Meat Sounding and Regulatory Developments in Labeling of Plant Based Food”.

Some of the speakers/topics listed:

  • Jorgen Larsson, CEO, G. Larsson Starch Technology AB
  • Jamie Fortescue, Managing Director Starch Europe, “Challenging Times for EU Starch Producers But Opportunities in the EU Bioeconomy and Protein Plans”
  • Dirk Michael Fleck, Senior Advisor Biorefinery, Bühler AG, “How to close the protein gap by 2050 – Solutions in texturized vegetable protein (TVP), insect technology and pulses processing”
  • Petr Mensik, Manager – EU Affairs, ECCO – The European Consulting Company, “EU Novel Food Regulation in Connection with New Protein Ingredients”
  • Guillaume Daoulas, Head of Strategic Marketing, Ynsects, “Ÿnsect & insects : innovative and premium ingredients”
  • Benjamina Bollag, Co-founder and CEO, HigherSteaks, “Growing Meat Products with State-of-the-Art Cell Culture Techniques”
  • Susan L. Holdt, Secretary General, International Seaweed Association, “Extracting Proteins from Seaweed & Commercialising it for Food Applications”
  • Christian Bartsch, CEO / Founder, Essento, “Establishing insect as a food – our success in Switzerland”

You can see the full program and register at the following LINK.

Meet you in Denmark!

FDA – Gluten Free Labelling Compliance Requirements Proposed Rule

The U.S. Food and Drug Administration released a proposed rule to establish requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, and bear the “gluten-free” claim. The proposed rule, titled “Gluten-Free Labeling of Fermented or Hydrolyzed Foods”, pertains to foods such as yogurt, sauerkraut, pickles, cheese, green olives, vinegar, and FDA regulated beers.

In 2013, the FDA issued the gluten-free final rule, which addressed the uncertainty in interpreting the results of current gluten test methods for fermented and hydrolyzed foods in terms of intact gluten.  Due to this uncertainty, the FDA has issued this proposed rule to provide alternative means for the agency to verify compliance for fermented or hydrolyzed foods labeled “gluten-free” based on records that are made and kept by the manufacturer.

The proposed rule, when finalized, would require these manufacturers to make and keep records demonstrating assurance that:

  • The food meets the requirements of the gluten-free food labeling final rule prior to fermentation or hydrolysis
  • The manufacturer has adequately evaluated its process for any potential gluten cross-contact
  • Where a potential for gluten cross-contact has been identified, the manufacturer has implemented measures to prevent the introduction of gluten into the food during the manufacturing process

Distilled foods such as distilled vinegars are also included in the proposed rule. Distillation is a purification process that separates volatile components from non-volatile components such as proteins.  Thus, when properly done, gluten should not be present in distilled foods. The proposed rule states that FDA would evaluate compliance of distilled foods by verifying the absence of protein (including gluten) using scientifically valid analytical methods that can detect the presence of protein or protein fragments in the distilled food.

The FDA is accepting public comments beginning Wednesday, November 18 (closing date February 2nd, 2016). To electronically submit comments to the docket, visit www.regulations.gov and type docket number “FDA-2014-N-1021” in the search box.

To submit comments to the docket by mail, use the following address. Be sure to include docket number “FDA-2014-N-1021” on each page of your written comments.

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

For more information: