On Fri, 2 Jan 1998 22:45:00 -0500 Don Wiss <[log in to unmask]> writes: >I don't know about the dairy aspects of this, but almost all spaghetti >sauces have hydrolyzed protein (from some undisclosed protein source) >in them. It is labeled as flavorings or natural flavors, and/or is a >sub-ingredient of tomato paste (remember ingredients of ingredients We use Classico Tomato and Basil variety and have had no problems with it. Kathy