Business Bites: FDA advances new gluten labeling requirements amid food industry shifts

FDA is working on new gluten labeling rules to improve transparency; Real Good Foods debuts protein-packed tortillas; a global infant formula recall raises safety concerns; and more.

On Jan. 21, the Food and Drug Administration (FDA) published a request for information (RFI) with the stated goal of preventing cross-contamination with gluten in packaged foods and improving transparency in labeling for ingredients such as rye, barley and oats. Individuals with celiac disease must be thrilled, although they only make up about 1% of the population.

In other news, Real Good Foods released a new tortilla packed with plant-based protein, while new research suggests that existing protein evaluation criteria may create an unfair regulatory framework for plant-based proteins.

All that and more in this edition of Business Bites.

US begins developing new gluten labeling requirements

While preparing to update its gluten labeling rules, FDA reviewed a citizen petition and data from the Food and Agriculture Organization (FAO) of the United Nations, but the agency identified what Commissioner Marty Makary called “data gaps” for ingredients that can cause allergic reactions. Hence, the RFI.

Related:Turning nutrition upside down: The controversial reset of America’s dietary guidelines

“Today, we advance the MAHA [Make America Healthy Again] strategy’s directive by demanding radical transparency in packaged food ingredients that affect health conditions and diet-related allergies,” U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. said. “Americans deserve clear, reliable information about what’s in their food and how it’s made. Public input calling for honest labeling will protect consumers, prevent harm and make America healthy again.”

Although the U.S. government does not always excel at preventing harm, this seems like a good move, especially since the administration is looking for data on less common, nonwheat gluten sources. Keep an eye out for new labeling requirements as they develop.

Real Good Foods debuts first high-protein flour tortilla

When considering every part of a burrito, the tortilla might not spring to mind as the ideal place to pack in more protein. You could, for example, add meat or cheese instead. Unheard of, I know. 

That’s why Real Good Foods launched a line of flour tortillas with 10 grams of protein, 13 grams of fiber, only 3 grams of net carbs and no seed oils. Many low-carb alternatives rely on added gums, but not these tortillas, according to the press release. The ingredients list, however, does contain guar gum, which has been shown in some cases to adversely impact the gut microbiota activity and increase susceptibility to colonic inflammation.

New research challenges existing protein quality evaluations

While the new Dietary Guidelines for Americans (DGA) call for increased protein intake, two recent studies address critical aspects of protein quality evaluation, focusing on how dietary patterns and regulatory frameworks can help promote plant-based diets. 

Related:Breaking Bite: New dietary guidelines may put at-risk groups at greater risk, experts warn

The first, from the Netherlands, analyzed protein intake, quality and sources in plant-based meals. It highlighted how lower protein quantity and quality in plant-based diets can be hurdles for those looking to reach intake and sustainability goals.

The second was a roundtable discussion in North America, which focused on the limitations of the protein digestibility-corrected amino acid score (PDCAAS) in food labeling regulations. The consensus was that for populations consuming more protein than reference values suggest, relying on protein quantity alone is sufficient. 

Needless to say, product developers should continue prioritizing innovations in protein quality and quantity to help overcome the challenges of promoting sustainable and nutritionally adequate plant-based diets.

Massive formula recall exposes accountability gaps 

French dairy giant Lactalis has joined Nestlé, Danone and Hochdorf in recalling infant formula due to possible contamination with cereulide, a toxin linked to arachidonic acid oil from an international supplier. The toxin is unlikely to be deactivated or destroyed by cooking using boiling water.

Nestlé identified the supplier but has elected not to share the information and has reportedly been minimizing the extent of the recalls, according to Food Ingredients First.

“For infant formula, a ‘silent’ recall is not an appropriate response when there is a potential unacceptable risk,” Nicole van Gemert, director of FoodWatch Netherlands, said. “A silent recall may reduce reputational damage, but it does not protect consumers adequately. Public health must come first, especially for babies.”

Whole Milk for Healthy Kids Act

On Jan. 14, President Trump signed the Whole Milk for Healthy Kids Act, purportedly to restore access to whole milk in schools and support American dairy farmers. The legislation aligns with the recently released DGA, which positions full-fat dairy as part of a healthy diet.

This shift could also open new opportunities for product developers and food scientists to innovate nutrient-dense dairy products tailored for school meal programs, ensuring they meet updated U.S. Department of Agriculture (USDA) guidelines.

“Thanks to President Trump’s leadership, whole milk is back — and it’s the right move for kids, for parents and for America’s dairy farmers,” Agriculture Secretary Brooke Rollins said. “This bipartisan solution to school meals alongside the newly released Dietary Guidelines for Americans reinforces what families already know: nutrient-dense foods, like whole milk, are an important part of a healthy diet.”

USDA has already begun issuing guidance to school nutrition officials and is planning a rewrite of Child Nutrition Programs to align with the administration’s new dietary guidelines.