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