1. Behind the Claims: Chasing Down Gluten November 8, 2012 Presenter: Scott Hegenbart Manager, Scientific Affairs ConAgra Foods, Omaha NE Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the Academy of Nutrition and Dietetics Commission on Dietetic Registration NUTRI-BITES ® Webinar Series Original recording of the November 8,, 2012 webinar and PDF download of presentation available at: www.ConAgraFoodsScienceInstitute.com www.ConAgraFoodsScienceInstitute.com

2. Behind the Claims: Chasing Down Gluten This webinar covered:  Function and food sources of gluten in food  Pros/cons of typical ingredient substitutions to replace gluten  Federal regulations regarding gluten-free labeling claims  Validation steps needed to label a food ‘gluten-free’  Key resources on gluten-free standards and foods Nutri-Bites ® Summary

3. What is gluten? Wheat Proteins Water & Salt- Soluble Proteins Albumins Globulins Gluten Gliadins (Soluble in 60-70% Ethanol) Glutenins

4. Where gluten is found  Wheat. Refers to any species in the genus Triticum and includes:  Durum wheat  Club wheat  Spelt  Einkorn  Emmer  Kamut  Rye (genus Secale)  Barley (genus Hordeum)

5. Nutritional concerns with gluten-free  Anemia  Iron  Folate  Vitamin B 12  Reduced bone density  Calcium  Vitamin D  Lack of fiber  Non-grain sources of fiber  Alternate grains

6. Defining gluten-free for industry  FDA draft guidance  Codex Alimentarius (WHO)  Both specify <20 ppm limit  Both discuss oats  Both consider certain claims potentially misleading

7. Three validation phases of gluten-free  Ingredients  Production facility  Finished product

8. Ingredients  Must identify differing risk levels  Gluten-containing  Non-gluten-containing  Non-gluten-containing, but with cross-contact risk  Combine supplier audit with testing  Determine ongoing testing requirements  Periodic check-samples  Certificates of Analysis  Testing upon receipt  Update purchase contracts and specifications

9. Production facility  Identify facility status  Dedicated gluten-free  Mixed with products that contain gluten  Not always as easy as it seems  Evaluate sanitation procedures  Review past audits  Conduct special audits  Surface swabs, as appropriate  Create new inspection/verification requirements

10. Finished product  Approach varies depending on facility and products  Dedicated facility  Mixed facility  Testing frequency  Annual validation  Lot-based verification  Implement on-site testing protocols/training  Best in test-and-hold situations  Often hampered by facility limitations

11. Dietitian actions  For clients who choose/need to eat gluten-free, make sure special nutritional needs are met  Encourage label reading with clients  Ask local grocers to stock gluten-free foods on shelves above gluten-containing foods  Discuss with clients ways to minimize cross-contact at home  Follow the status of gluten claim regulations at: www.fda.gov www.fda.gov

12. Final thoughts  Gluten-free foods are far more than a marketing plan  Very real health issues for some people  Gluten-free eating presents nutritional challenges  Many food options exist for gluten-free eating, including packaged food products  Packaged foods must be properly validated  Ingredients  Production Facility  Testing  Used in many phases of claim validation process  Food matrices put significant demands on test performance

13. Helpful references  University of Chicago Celiac Disease Center http://www.cureceliacdisease.org/  Food Allergy and Anaphylaxis Network (FAAN) http://www.foodallergy.org/  Academy of Nutrition and Dietetics http://www.eatright.org/  Gluten-Free Diet/Shelley Case http://www.glutenfreediet.ca/  Gluten Free Dietitian/Tricia Thompson http://www.glutenfreedietitian.com/  Gluten Intolerance Group http://www.gluten.net/