Baking & Snack - May 2007 - 13

NEWS FRONT
AACC International calls for
changes in gluten limits
The Protein Division of AACC International supported a limit of 20
parts per million (ppm) for gluten in foods labeled as gluten-free in
a proposed rule from the Food and Drug Administration. However,
the division said methods to measure gluten at that limit may not
be adequate for all types of food.
The sandwich ELISA
method used in combination with an extraction
method that includes a
reducing agent and a dissociating agent may work
for a variety of cooked and
processed foods, but not all of them, according to AACC comments
submitted to FDA. "This method falls short for products containing
hydrolyzed gluten that may consist of short gluten peptides with
single epitopes," the letter said. "For such products, a competitive
ELISA (requiring only one epitope) is more appropriate.
"In addition, antibodies used in current detection kits react mainly with the gliadin fraction, although both gliadins and glutenins
have been shown to affect celiac disease (CD) patients."
AACC recommended further research and creating a standard that
takes into account the range of epitopes with a proven toxicity.
In regard to the 20-ppm limit, AACC said, "The 20-ppm limit
is currently the best choice, being barely above the amount of
gluten that can be detected with current methods and safely below the apparent threshold of gluten toxicity for most (but not
all) CD patients."
In the Jan. 23 Federal Register, FDA issued a proposed rule defining the term "gluten free" for use in the labeling of foods. FDA
accepted public comments on the proposed rule until April 23. Consumers suffering from CD, a chronic inflammatory disorder, must
avoid foods with gluten.
AACC seeks to advance grain science and technology and includes more than 3,500 scientists representing industry, academia
and government.

ABA hosts forum to discuss theft
The growing problem of missing and stolen bakery trays, racks and
dollies was debated during the April meeting of the American Bakers
Association (ABA) Fleet & Distribution Committee. The half-day
session, which was also attended by representatives from the dairy
industry and plastics manufacturers, focused on solutions to a problem that costs the baking, dairy and beverage industries millions of
dollars in losses each year.
"Tray loss has been a problem since the baking industry started
using plastic trays over 40 years ago," said Paul Eiden of Sara Lee
Food and Beverage, Downers Grove, IL, and chairman of the ABA
Fleet & Distribution Committee. "Companies need to recognize that
these trays are assets and have value, and we need to put the proper
controls in place to track and retain them."
The committee pointed out the rising expense of plastic resin
and the growing costs to replace the plastic returnable trays, and
the theft can no longer be considered a part of the cost of doing business. An ABA February survey concluded that loss occurs
through misuse by customers; inadequate control methods and
tracking by baking companies; theft by consumers for personal
use; and theft for profit through plastic sold to recyclers. Representatives from Rehrig Pacfic, Pinckney Molded Plastics and Norseman Plastics agreed that the loss was an increasing problem for
its customers and assured forum participants that the companies
are working toward solutions ranging from asset management
programs to new designs and innovative technology to assist in
managing loss. Each company supplied ABA with lists of reputable
plastic regrinders from which they purchase. Those lists are available to ABA members on its Web site.
The forum concluded with a discussion between the baking and
dairy companies in attendance concerning how to work together on
solutions that address the problems of loss and theft.
"ABA and the International Dairy Foods Association recognize that
public perception is a key component of the problem and will seek
to educate customers and consumers that plastic returnable trays and
crates are private property and taking them constitutes theft," said
Mike Florio, ABA federal and state government relations manager.

AACC International elects new officers
AACC International announced the results of the association's
2007-08 officer election. The new officers will begin serving their
terms at the conclusion of the AACC annual meeting, Oct. 7-10, in
San Antonio, TX.
Mary Ellen Camire, Ph.D., was elected to the office of presidentelect. "During the next three years I hope to lead AACC in new activities to promote grains and cereal science around the world," she said.
Dr. Camire is a professor in the Department of Food Science and
Human Nutrition at the University of Maine, Orono, ME. A member
of AACC for 19 years, she has chaired the Nutrition Division and
Membership and Book committees. She is a member of the Board of
Directors and Finance Committee. As a member of the Dietary Fiber
and Starch Technical Committee, Dr. Camire has participated in

16 / BAKING & SNACK / May 2007

several collaborative studies and has been a member of the Dietary
Fiber Definition Committee. She has also been a member of the
Barley Technical Committee, Publications Panel and Publications
Task Force and has served as a Cereal Chemistry associate editor.
Maureen Olewnik, Ph.D., was elected director. Dr. Olewnik is
vice-president of audit and technical services at AIB International,
Manhattan, KS, with responsibilities in cereals-related research activities, food labeling and food safety audit services. She has been
a professional member of AACC since 1981 serving on numerous
committees including associate editor for Cereal Chemistry; secretary/chair/board of the Milling and Baking Division; Check Sample
Committee chair; secretary/treasurer, program chair, and section
chair in the AACC Manhattan section.

Baking & Snack - May 2007

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