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

The following are excerpts from my book about hydrolyzed proteins:

 

1.	Hydrolyzed plant/vegetable proteins are used as flavoring agents in
a wide variety of foods such as soups, sauces, gravies and seasoning
mixtures.
2.	Most hydrolyzed plant proteins are made from corn, soy or wheat (or
a combination of 2 or 3 plant proteins) but can be made from other protein
sources such as peanut.
3.	The US labeling law (Code of Federal Regulations Sec 102.22) states
that the source of the protein MUST be declared and cannot be labeled
hydrolyzed plant or hydrolyzed vegetable protein. So if wheat was used it
would state "hydrolyzed wheat protein".
4.	The Canadian Food and Drug labeling law B.01.009(1) #30 does not
require the protein source to be declared and can be labeled "hydrolyzed
plant protein" or "hydrolyzed vegetable protein". It should be noted that
the proposed regulation "Enhanced Labelling of Priority Allergens, Gluten
Sources and Sulphites in Foods" would require all gluten sources and
allergens to be declared so when this is passed it would have to be labeled
"hydrolyzed wheat protein". Fortunately many companies are voluntarily
labeling allergens and gluten sources in the ingredient list regardless of
the labeling loop holes.

 

Shelley Case, B. Sc., RD
Author: Gluten Free Diet: A Comprehensive Resource Guide

www.glutenfreediet.ca

Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance Group,
Canadian Celiac Association 
Advisory Board: Living Without Magazine
EMail: [log in to unmask]
Phone: (306) 536-7716     Fax: (306) 751-1000

 


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