<<Disclaimer: Verify this information before applying it to your situation.>>

After finding a reference in the Spring 2002 issue of Gluten Free Living,
sidebar on p. 12 that states "... gluten-containing grains are rarely used
in a flavoring except in meat products....", I posted to this list asking
for specifics on the use of gluten-containing flavorings. While I received
several responses, none had specifics.

I did find the following FAQ from the USDA which seems, to my reading, to
specifically preclude use of gluten containing materials in natural
flavorings used in meats and poultry products unless identified on labels in
the U.S..

The text of the web site is appended below. The link is:

www.fsis.usda.gov/OA/FAQ/flavorings.htm

Please read this carefully. I would be interested if anyone can point out
loopholes or exceptions which would allow gluten-containing ingredients into
natural flavorings for meats or poultry products in the U.S..

Joel

Text follows:
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Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700 

Frequently Asked Questions

Updated April 10, 2002

Frequently Asked Questions: Natural Flavorings on Meat and Poultry Labels
The USDA Meat and Poultry Hotline receives many questions about natural
flavorings listed on meat and poultry labels. Below are answers to some of
the most frequently asked questions.

What substances or ingredients can be listed as "natural flavor," "flavor,"
or "flavorings" rather than by a specific common or usual name?

Ingredients such as ginger, black pepper, onion powder, garlic powder,
celery powder, and garlic oil may be listed as one of the three categories
mentioned above. They may be designated as "natural flavors" because they
are substances used chiefly for flavor. They do not make a nutritional
contribution, are not derived from an animal species, and there are no
health concerns linked to them.

Can the terms "dried meat or poultry stocks," "dried broth," "meat
extracts," and "dried beef plasma" be listed on meat and poultry labels as
"natural flavorings"?

No. Substances derived from animal sources must be identified as to the
species of origin on the label and be consistent with the definition
established by Federal regulation. For example, the listing on the label
would read "dried chicken stock," "lamb extract," or "dried beef plasma."

If "pork extract" is added to a processed meat product for flavoring, can it
be listed as "flavoring" in the ingredient statement or will it be
identified as a "pork product"?

"Pork extract" will appear in the ingredient statement on the label. It is
defined as a meat product by Federal regulation and will always be
identified by its common or usual name.

How will I know if there is monosodium glutamate (MSG) in a processed meat
or poultry product?

MSG is classified as a flavor enhancer by Federal regulation. When it is
added to a product, it must be identified as "monosodium glutamate" on the
label.

Are MSG and hydrolyzed protein related?

Yes. MSG is the sodium salt of glutamic acid. Glutamic acid is an amino
acid, one of the building blocks of protein. It is found in virtually all
food and, in abundance, in food that is high in protein, including meat,
poultry, cheeses, and fish.

Hydrolyzed proteins, used by the food industry to enhance flavor, are simply
proteins that have been chemically broken apart into amino acids. The
chemical breakdown of proteins may result in the formation of free glutamate
that joins with free sodium to form MSG. In this case, the presence of MSG
does not need to be disclosed on labeling. Labeling is required when MSG is
added as a direct ingredient.

Can hydrolyzed animal or vegetable protein be identified as "natural
flavoring" on the label?

No. FSIS regulation requires that animal or vegetable proteins must be
specifically identified in the ingredient statement on the labels. The
source of the protein must also be disclosed. On the label, you will read
"hydrolyzed wheat protein" or "hydrolyzed milk protein," not just hydrolyzed
protein.

What Federal regulation defines what can be listed as a natural flavoring on
the meat and poultry label?

On March 1, 1990, FSIS published the final rule, Ingredients That May Be
Designated as Natural Flavors, Natural Flavorings, Flavors, or Flavorings
When Used in Meat or Poultry Products. The rule did the following:

-Defined the ingredients, i.e., spices, spice extractives, and essential
oils, that may be declared as "natural flavors" or "flavors" on meat and
poultry labels. 
-Required more specific listing of certain ingredients. Substances such as
dried beef stock, autolyzed yeast, and hydrolyzed proteins must be listed on
the label by their common or usual names because their purpose is not just
for flavor. They are flavor enhancers, emulsifiers, stabilizers, and
binders. 
-Required that the specific source of hydrolyzed protein be indicated on the
label, for example, "hydrolyzed soy protein" or "hydrolyzed whey protein." 


For Further Information, Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:

1-888-MPHotline (1-888-674-6854, Toll-free Nationwide) 
1-800-256-7072 (TDD/TTY) 
E-mail: [log in to unmask] 


*************
Joel Elias
Pittsford, NY 

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