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Hi -

Just got off the phone with a very nice man at Callard & Bowser-
Suchard Inc. Dist., Elmsford, NY regarding gluten and altoids.
(1-914-345-3311)

He has had quite a few requests about what is used at the end  of
prossessing and has gone back to the manufacturers and has found
out that it is actually corn starch and not wheat starch used.

Hope this makes everyone who loves altoids as happy as my
husband is.

Rosalie King
Cambridge, MA.