Sugar Profile: Glycerol, Fructose, Glucose, Sucrose, Maltose, and Lactose

Metals: Arsenic, cadmium, cobalt, copper, and lead
Cations: Sodium, calcium, magnesium, potassium, iron
Anions: Fluoride, chloride, bromide, nitrate, nitrite, sulfate, phosphate

Basic: Calories, Carbohydrates, Alcohol by Volume
Panel: Calories, Carbohydrates, Alcohol by Volume, Total Sugar, Sodium, Magnesium, Potassium, Calcium, Iron

Health Canada permits the above listed synthetic dyes in unstandardized alcoholic beverages (e.g. ready to drink beverages, liqueurs). According to the Food and Drug Regulations, synthetic dyes are not permitted for use in standardized beverage alcohol products

Note: The following is referenced from the CFIA website regarding gluten free beer.

Gluten-free beer
Made from gluten containing grains
It is the manufacturer’s responsibility to ensure that their products will not represent a health risk to consumers, particularly those marketed to individuals with special dietary needs. Based on a position provided by Health Canada that there is uncertainty around the complete removal of gluten from beer or beer-like products made using barley, oats, rye, triticale, wheat or their hybridized strains, the CFIA will object to the use of a “gluten-free” claim on beers produced from one of these grains [B.01.010.1(1), FDR]. Although additional processing steps in the beer making process can be taken to remove gluten, results from currently available analytical testing methods for gluten, including ELISA tests, are not sufficient to substantiate a “gluten-free” claim on these products.

However, Health Canada and the CFIA do not object to the use of the statement “This product is fermented from grains containing gluten and [processed or treated or crafted] to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten”. In this case, manufacturers must be prepared to provide evidence to substantiate their claim, including a detailed description of the method used to remove gluten from the product, appropriate gluten assay results for the finished product, and the name and the manufacturer of the assay. No part of this statement shall be emphasized or repeated anywhere on the label. When beer labels bear claims such as “crafted to remove gluten,” “deglutenized,” “deglutinized” or any equivalent statements that emphasize the removal of gluten from the product, they imply that the beer is either “low in gluten” (which is a non-permitted claim) or “gluten-free.” These types of claims may lead consumers to believe that gluten has been removed to a safe level when current analytical testing methods may not be able to detect gluten protein fragments still present in beer after additional processing has occurred.

The approvals listed for the RIDASCREEN® Gliadin competitive ELISA test kit are recognized by the following recognized bodies:

The competitive ELISA is an AACC international approved method (38-55.01) and an AOAC approved Official Method of Analysis (Final Action OMA 2015.05). In a second international collaborative study (ASBC) RIDASCREEN® Gliadin competitive was evaluated by 15 labs for 5 different beers. The competitive ELISA is an ASBC international approved method (Beer-49).

In addition, the RIDASCREEN® Gliadin competitive is approved by AOECS (Standard R5 ELISA for hydrolyzed food), MEBAK (Method 2.6.5 beer analysis) and TTB (ruling number 2012-2 for beer).

The FDA has also put out a ruling that is similar to that of the CFIA. And here is the response to that: https://food.r-biopharm.com/wp-content/uploads/2020/08/allergens_gluten_statement-fda-paper_en_2020-08.pdf

The TTB in the US has also put out statements: https://www.ttb.gov/rulings/r2020-2