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

Regarding the use of Protein Hydrolysates in natural flavoring,

If you read futher down in the code (21 CFR 101.22h7) you will find the
following clarification:

    (h) The label of a food to which flavor is added shall declare the
flavor in the statement of ingredients in the following way:

    (7) Because protein hydrolysates function in foods as both
flavorings and flavor enhancers, no protein hydrolysate used in food for
its effects on flavor may be declared simply as ``flavor,'' ``natural
flavor,'' or ``flavoring.'' The ingredient shall be declared by its
specific common or usual name as provided in Sec. 102.22 of this
chapter.

In otherwords, when you see words, 'natural flavoring' you need not be
conserned about undeclared protein hydrolysates.  If there are any
protien hydrolysates, they will be listed seperately.

_____________

Regarding the use of Malt, I have been unable to find an industry
specialist or FDA representative to clarify this.  It is my understanding
that in food, if malt is used it is customary to declare it as such and
not to list it simply as natural flavor.  Still unless I can find
something authoritative to demonstrate otherwise, I suppose it is
possible that malt could be 'hidden' under the general declaration of
natural flavoring.

Amber Lee
American Fork, Utah