<<Disclaimer: Verify this information before applying it to your situation.>> >One of the ingredients on the Hebrew National franks is "hydrolyzed soy >wheat gluten protein." Is it a soy product or a wheat product or both? >Would it create a problem for a person with wheat allergy? Michael, if it looks like wheat, smells like wheat and calls itself wheat, it's wheat. Not to mention the magic word 'hydrolyzed', a wonderful name for Hydrolyzed Vegetable Protein, AKA, mono sodium glutamate. Gary Roberts <[log in to unmask]> Boston, MA My opinions are not my own. Blame someone else.