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From:
Shelley Case <[log in to unmask]>
Date:
Fri, 5 Jul 2002 10:44:22 -0600
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<<Disclaimer: Verify this information before applying it to your situation.>>

In researching information for the Celiac Section in the "Manual of
Clinical Dietetics" by the ADA and Dietitians of Canada, as well as my
book called "Gluten-Free Diet: A Comprehensive Resource Guide", here is
a  quick summary about these ingredients:

Caramel color:

Can be made from sweeteners such as fructose, glucose, sucrose, and/or
starch hydrolysates and fractions therof. Although gluten-containing
ingredients [ malt syrup(barley) and starch hydrolysates ] can be used
in the production of caramel color, they are not used according to food
processors in North America. Corn is used most often, as it produces a
longer shelf life and a much better product.

Modified food starch:

Can be made from corn, tapioca, potato, wheat or other starches.
However, wheat and other gluten sources are rarely used in North America
for modified food starch. Corn is almost always the source, with potato,
tapioca or rice used occasionally.

Hydrolyzed Vegetable/Plant Proteins(HVP/HPP):

Most are made from corn, soy and/or wheat. In the USA, the Code of
Federal Regulations Sec. 102.22 requires the company to identify the
source of the protein from which the HVP/HPP is derived from. In Canada,
the Food & Drug Regulations B. 01.009 (1) #30  does not require the
company to declare the source of the HVP/HPP. However, if the source of
the HVP/HPP is not declared on a label in the USA, the company is in
violation of the regulation. You must always contact the company to
determine the source of the HVP/HPP if it is not declared on the label.

Interestingly, in Canada, more companies are declaring the source of the
HVP/HPP even though it is not mandatory. This is due to the proposed new
labelling regulations called "Schedule of Ammendments No. 1220 -
Enhanced Labelling of Food Ingredients". Although these are not yet
official, Health Canada and the Canadian Food Inspection Agency have
strongly encouraged voluntary labelling of the major food ingredients
known to cause allergies and sensitivities. 1220 states that companies
must always list the following foods and their products when they are
present in foods as ingredients or components of ingredients [cereal
grains containing gluten, peanuts, tree nuts, sesame, milk, eggs, soy,
sulphites, fish, crustaceans and shellfish]. Also, the plant source of
HVP/HPP, starches and modified starches must be included in the common
name in the list of ingredients.

I have spoke with hundreds of companies in North America about the
labelling of their ingredients. There is a trend towards improved
labelling due to all the consumer calls about food
sensitivities,including gluten, and the strong recommendations by
government to declare ingredients and their components if they contain
allergens. So keep up those calls to companies, requesting more detailed
labelling information. Also, get involved in the lobbying efforts by
celiac organizations and other groups to urge government agencies to
pass madatory labelling regulations for allergens, including gluten sources!

Shelley Case, B. Sc., RD Consulting Dietitian, Case Nutrition Consulting
Author: Gluten Free Diet: A Comprehensive Resource Guide Co-author:
Celiac Section, Manual of Clinical Dietetics, American Dietetic
Association and Dietitians of Canada Member: Professional Advisory Board
of the Canadian Celiac Association www.glutenfreediet.ca
<http://www.glutenfreediet.ca> EMail: [log in to unmask]
<mailto:[log in to unmask]>

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