<<Disclaimer: Verify this information before applying it to your situation.>>
 
On Apr 16, 1996 14:01:26, 'nstn4475 <[log in to unmask]>' wrote:
 
>... conference on added value of agricultural
>products (I have a B.Sc. in Agr. & I farm full time). The issue was how to
>obtain more from a base product (ie. extracting components of a
>agricutural product that would sell for more than the raw product)....
>So...? Well some of the products are fractions extracted from wheat & milk,
>re-named and are intended to be used in foods for human consumption,
>medicines, cosmetics and flavourings.
 
If the ingredient has a "standard of identity" then what's in there must be
consistent with that. I susp;ect you've identified some of the new
ingredient terms that have been cropping up, however. For example, "natural
flavors" probably has a standard of identity. Now we're seeing "natural
flavorings" which may not have a "standard of identity".  An older example
of that clever rewording comes with "wine vinegar" (FDA has a definition
for that as well as for just "vinegar" -the former from wine the latter
from cider). "Wine flavored vinegar" leaves the barn door open.
(Personally, I believe that "distilled vinegar" is safe as it's alcohol
that's distilled. Others may disagree.)
 
Do you have an example of a commercial product with a "value added"
ingredient that now contains gluten?  A few phone calls from celiacs and
perhaps a letter to the FDA might be a good idea.
 
                                        Kemp Randolph
                                        Long Island