Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Natural Flavors
0

22 posts in this topic



Ads by Google:

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

2

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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
2

Share this post


Link to post
Share on other sites




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.

2

Share this post


Link to post
Share on other sites

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

1

Share this post


Link to post
Share on other sites

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. :)

0

Share this post


Link to post
Share on other sites

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.

2

Share this post


Link to post
Share on other sites

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

1

Share this post


Link to post
Share on other sites

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?

0

Share this post


Link to post
Share on other sites

Also, the footnote on the Unsafe Foods list states:

"

0

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

This poster is in Australia. Additives listed by code numbers are on labels there, and in Europe, but not in North America.

1

Share this post


Link to post
Share on other sites

Also, the footnote on the Unsafe Foods list states:

"

1

Share this post


Link to post
Share on other sites

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

*** 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!!

Wheat leaves??? Sorry but you gotta use a little common sense here. Hay is not used as flavoring! You can find wheat grass in supplements but it's always listed as a big, exciting ingredient, not buried in the natural flavors list. There is no gluten in wheat grass, but most of us avoid it for fear of cross-contamination since it's sprouted from wheat grains.

If you're 100% sure you're not celiac (and I don't know how anyone can be 100% sure given the false negative rate on tests), consume wheat according to your personal tolerance.

1

Share this post


Link to post
Share on other sites

Grated cheese is dusted with flour and not declared because it is on, not in the cheese.

I wonder if you might be thinking of cornstarch? I know that is often used to dust the outside of grated cheese and cheese blocks. Just got an email from Tillamook today confirming that for their cheese, actually.

If you buy a lot of local cheeses, you may want to take extra care, though.

Does FALCPA apply to local companies making local store brands?

The law applies to all food products regulated by the FDA that are required to have ingredient statements. While the FDA technically only has jurisdiction over products that are introduced into interstate commerce, it is difficult to imagine a product that is manufactured locally that would not be subject to the FDA’s jurisdiction. Notwithstanding the FDA’s broad interpretation of “interstate” commerce, it is possible that locally made foods may not be in full compliance with the FDA labeling requirements, including FALCPA. You should carefully read the ingredient statements of all foods and contact the manufacturer if you have questions. (http://www.foodallergy.org/page/falcpa-faq#Question%2014 )

Something I've run across from a local cheese maker is beer-washed cheese. The beer is part of the aging process, not an ingredient, so the one I ran into didn't list it in the ingredient section on the label. We were lucky and happened to read the card next to the basket holding the cheese, which did mention the beer washing.

0

Share this post


Link to post
Share on other sites

This poster is in Australia. Additives listed by code numbers are on labels there, and in Europe, but not in North America.

Yeah sorry I'm in Australia. Is there maybe a way like that to work it out in America?

1

Share this post


Link to post
Share on other sites

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. :)

Not only better but also cheaper! :)

1

Share this post


Link to post
Share on other sites

Please look at that list again, and you will see that there is a footnote, and that it is under the section: "The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:"

Take care,

Scott

2

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,344
    • Total Posts
      920,486
  • Topics

  • Posts

    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
    • I tried the iodine test but couldn't leave it on very long because it itched too much. I left it on maybe 30 minutes lol. Did anyone try it and have the same response??
    • Had my scope today. Dr said my esophagus is damaged and stomach inflamed. Waiting on biopsy results. Taking protonic and flagyl and he said to go ahead and try cutting gluten out to see if that helps. Thanks for the feedback everyone! 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined