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Hi Listmates,

A dietician recently advised me to completely avoid any foods with
Hydrolyzed Vegetable Protein, Hydrolyzed Plant Protein and Texturized
Vegetable Protein because of the chance it could have wheat as its
source (all the other potential sources are GF).  I was under the
impression that the new allergy labeling laws require all wheat sources
to be clearly mentioned.  As long as I don't see parentheses after HVP,
HPP or TTP stating it is derived from wheat, I have been assuming I'm
OK.  Is the dietician correct, or just being extra cautious?  I am now
wondering how many manufacturers know for *certain* what the source of
the proteins is.  I always tend to err on the side of being extra
cautious, but I would like to know if these proteins must always be
avoided, even on ingredient lists from Kraft or other savvy
manufacturers.

Dianne in Maryland


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