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Natural Flavors


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#1 MerrillC1977

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Posted 16 September 2011 - 06:38 AM

Why are NATURAL FLAVORS on the Un-Safe foods list (http://www.celiac.co...ents/Page1.html)?

Thank you.
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#2 psawyer

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Posted 16 September 2011 - 06:54 AM

While "natural flavors" can contain gluten, they very rarely actually do. The most likely source would be barley malt, and that is a relatively expensive ingredient, so it is usually explicitly declared as "malt flavor."

If there were wheat in it, in the US it would be required by law to be disclosed as just that, "wheat."

Shelley Case on flavorings:

It would be rare to find a "natural or artificial flavoring" containing gluten (a) because hydrolyzed wheat protein cannot be hidden under the term "flavor." and (b) barley malt extract is almost always declared as "barley malt extract" or "barley malt flavoring." For this reason, most experts do not restrict natural and artificial flavorings in the gluten-free diet.

Gluten-Free Diet - A Comprehensive Resource Guide, published 2008, page 46


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Peter
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#3 pricklypear1971

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Posted 16 September 2011 - 06:57 AM

Because some natural flavoring, depending on what it is and where it was manufactured, can be gluten product derived.

A lot of people seem to find "natural flavors" in things they react to - when all other ingredients are clean, and it is assumed "natural flavors" are the culprit.

Personally, I avoid them because I have a problem with things like MSG - which IS a natural flavor.
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#4 mommyto2kids

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Posted 16 September 2011 - 07:27 AM

Grated cheese is dusted with flour and not declared because it is on, not in the cheese. That can be a tricky one. So that is one way they can get around declaring wheat in something.
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#5 sa1937

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Posted 16 September 2011 - 07:31 AM

Grated cheese is dusted with flour and not declared because it is on, not in the cheese. That can be a tricky one. So that is one way they can get around declaring wheat in something.

No way this can be true or it would have to be declared. Anti-caking agents are used on shredded cheese to prevent sticking but they're not made from gluteny flours.

ETA: If you are concerned about this, you can buy a chunk of cheese and shred it yourself.

Edited by sa1937, 16 September 2011 - 07:33 AM.

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#6 Skylark

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Posted 16 September 2011 - 09:30 AM

Grated cheese is dusted with flour and not declared because it is on, not in the cheese. That can be a tricky one. So that is one way they can get around declaring wheat in something.

Please don't spread rumors like that on the board. Wheat that can trigger allergic reactions, like flour dust on cheese, has to be declared in the US or the food is mislabeled and the FDA will recall it. If you have a letter from a manufacturer stating this is true, please share.
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#7 Skylark

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Posted 16 September 2011 - 09:33 AM

I wonder if we could get Scott to put a footnote on the natural flavors in the lists explaining what you just did, Peter?
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#8 kareng

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Posted 16 September 2011 - 09:49 AM

Grated cheese is dusted with flour and not declared because it is on, not in the cheese. That can be a tricky one. So that is one way they can get around declaring wheat in something.



The purpose of dusting shredded cheese is to keep it from clumping & sticking together, right? Wheat flour would not work. When wheat flour get moist (from the cheese) it gets gummy.

That said, I like the home shredded cheese better. :)
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#9 pricklypear1971

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Posted 16 September 2011 - 10:12 AM

Cheese aside, we need to remember there are people on this board (quite a few, actually) and site who are not in the U.S. Rules are different for other countries. I assume that's why it's on the list.

Sometimes other countries have better rules, sometimes not.
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#10 lovegrov

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Posted 16 September 2011 - 10:44 AM

Cellulose, not wheat, keeps grated cheese from clumping. Wheat would clump. It should be a relief that those worrying about this can now drop it from their list of concerns.

I agree with Peter on the natural flavors, at least in the U.S. It used to be that natural flavors could hide wheat. No longer. It COULD possibly still hide barley, but would be extremely rare.

richard
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#11 MerrillC1977

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Posted 16 September 2011 - 12:30 PM

Thank you, everyone.

So would you agree that, if I live in the US, and all the label says is "Natural Flavors" (not "Malt Flavoring" or something clearly wheat related), that it's safe to eat?
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#12 MerrillC1977

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Posted 16 September 2011 - 12:40 PM

Also, the footnote on the Unsafe Foods list states:

"6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional."

*** Why couldn't wheat leaves fall into this "Natural Flavors" category?

*** Is 21 C.F.R. S 101,22(a)(3) the law that says wheat can't be a hidden ingredient in the US?

*** Finally, if I turn out to be Gluten Intolerant, and not actual Celiac Disease, could consuming "Natural Flavorings" that *do* contain wheat be okay....as they are in such small quantities?

Thanks again, to all!!
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#13 psawyer

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Posted 16 September 2011 - 12:54 PM

The US law requiring wheat to be clearly disclosed is the Food Allergy Labeling and Consumer Protection Act, commonly refered to as FALCPA.

Here is a good summary of FALCPA.
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Peter
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#14 ravenwoodglass

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Posted 16 September 2011 - 01:21 PM

Thank you, everyone.

So would you agree that, if I live in the US, and all the label says is "Natural Flavors" (not "Malt Flavoring" or something clearly wheat related), that it's safe to eat?


Personally I never assume something is safe because my reactions are too severe. If I doubt I call the companies 800 number or will do a search for the companies product labeling practices. Some companies are very good at labeling all gluten ingredients and with them I know that there is nothing hidden in natural flavors. Kraft and Unilever are two examples of that.
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#15 come dance with me

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Posted 16 September 2011 - 01:30 PM

I have a little book that has numbers in it. "The Chemical Maze" is the name of it. The book shows all the numbers on the back of the pack then tells you where they come from/ what they may contain/ what reaction they may cause.
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