AOAC Gluten Quantitative Validation Guidance-Round 1(Nov 2023)

AOAC INTERNATIONAL Gluten Food Allergens Program Gluten Quantitative Guidance Annex C - Matrix Categories (November 2023)

Cocoa powder, cocoa sugar mixes, Baking chocolate, Chocolate chips, chocolate bars, chocolate syrup, cocoa butter, chocolate hazelnut spread, chocolate frosting, enrobing chocolate, and similar carob-based products

Chocolate and Cocoa

12

cocoa nibs, cocoa mass,

13

Rinsates, CIP rinse - validate per cleaning solution

Cleaning Solutions and Rinses

14

RAW/ MINIMALLY PROCESSED

15

DRIED

Spirulina, Beetroot powder, Pitaya powder, acai berry powder, matcha green tea powder, turmeric, saffron, Annatto extract

Colors, Flavors and Fragrances (other than those prepared as extracts)

Caramel color, caramel flavour, liquid smoke, Beverage flavorings for water, coffee

16

17

FERMENTED

Validate per culture strain

18

Cultured Materials

RAW/ MINIMALLY PROCESSED

PASTEURIZED/ HEATED/ UHT

19

PROCESSED

FERMENTED

Raw or pasteurized Greek yogurt, Skyr, Semi-hard cheeses (eg Comte, Beaufort), Blue cheese (Roquefort), Soft cheese (eg Brie, Munster)

Whipped Cream, Cream Cheese, Custards, Puddings

Dairy Products (High Fat)

Ice cream, Canned creams

20

Raw butter, Raw cream

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