FDA’s Gluten–Free Labelling Rule: How to Comply

Duration 90 Mins
Level Basic & Intermediate & Advanced
Webinar ID IQW19B0218

  • Examination of how the FDA defines the term “gluten-free”
  • How to properly declare gluten-free foods 
  • What are the additional requirements for labelling hydrolysed or fermented foods “gluten-free”
  • Gluten-free labelling  globally
  • Gluten detection (using Gliadin x 2 R5, Mendez Extraction)
  • Conducting a food label review
  • Good manufacturing practices (GMPs)
  • Third–party gluten-free certification

Overview of the webinar

The gluten-free market is one of the fastest growing markets worldwide. For the 18 million Americans who suffer from gluten intolerance, gluten sensitivity or celiac disease, gluten-free products are a necessity. To help assure customer confidence, the FDA issued a final rule on August 5, 2014, that defines gluten-free claims across the food industry. To enforce the final rule FDA may use its full range of routine post-market monitoring activities, including periodic inspections of manufacturer’s facilities, food label reviews and gluten analyses of food samples.

Who should attend?

  • Food Processors and Manufacturers 
  • Owners of SME’s
  • Production Managers
  • QA & QC Managers
  • HACCP Coordinators
  • Marketing personnel from food, beverage & ingredient companies
  • Regulatory Affairs & Compliance Professionals
  • Food Scientists and Technologists

Why should you attend?

  • This webinar teaches to avoid the pitfalls commonly associated with incorrect gluten-free claims.
  • The webinar will highlight the additional requirements proposed by FDA to verify a “gluten-free” claim on hydrolysed and fermented foods.
  • This webinar will include an overview of the scientifically valid methods available for conducting gluten testing to ensure that the foods labelled gluten-free contain less than 20 ppm gluten.
  • In addition, the session will highlight the various considerations available for manufacturers to credibly support gluten-free claims, including quality management systems and good manufacturing practices (GMPs) to demonstrate that products reproducibly meet the requirements of the rule.

Faculty - Mr. Rotimi Toki

Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland, Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he brings seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.

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