<>>

First, thank you, Cheryl, for the retraction. I was pretty sure that it
couldn't be true, but I wanted to check out your source if you had one.

<< It also mentions that "hydrolized vegetable protein, typically used in
soups and seasonings" may contain casein.  >>

[FYI, hydrolyzed is misspelled here, which makes it difficult to look up.
Make sure to use a "y" in place of the "i".]

This is a difficult problem, as you can see by the convolutions on the OU
site. If I am reading it correctly, it states that any product that has a
possible caseinate content will be marked by a "D" on the label, making it
easy to spot. (Assuming of course that the product is submitted to them, as
not all products are.)

But although there is always the possibility of accidental contamination,
there should be no deliberate introduction of casein because of the last set
of FDA rule changes.

<<The source of protein in hydrolysates used for flavor-related purposes also
must be identified. Previously the general terms "hydrolyzed vegetable
protein," "hydrolyzed animal protein," or simply "hydrolyzed protein" were
permitted, but the new regulation requires identification of the specific
protein source, such as "hydrolyzed corn protein" or "hydrolyzed casein."
There are two reasons for this.

<<First, the law requires that the common or usual name of a food should
adequately describe its basic nature or characterizing properties or
ingredients. FDA reasoned that the more general terms "animal" and
"vegetable" don't meet this requirement because protein hydrolysates from
different sources best serve different functions. Manufacturers select
protein hydrolysates from specific sources depending on how they will be used
in a product. Hydrolyzed casein is generally used in canned tuna, for
example, whereas hydrolyzed wheat protein is used in meat flavors.

<<Second, the source of the additive is particularly important to consumers
who have special dietary requirements, whether for religious, cultural or
health reasons. If hydrolyzed casein is added to canned tuna, for example, it
must be identified as such, rather than simply as "hydrolyzed protein" or
"hydrolyzed milk protein.">>

You can find this on the FDA web site at:
http://www.fda.gov/fdac/special/foodlabel/ingred.html

Steve Carper