So When Kraft Lists....

[Moongirl]

Vinegar....should i consider it safe? or does it have to say distilled vinegar? (ie, the A1 steak sauce)

Also the modified food starch...do they use corn always unless its specified any differently?

[Smunkeemom]

as far as I know, unless a Kraft product says wheat, then it doesn't have any.

I still call on their modified food starch but whenever I have seen it without any specification it has never been wheat.

does that make any sense?

[Daxin]

I have done a lot of reading on this in the last few weeks since my diagnosis

In Canada and the US, the labelling laws fore food are getting very strict. They MUST declare any wheat in a product. There is a list of the most common food allergies, wheat being one of them, and any ingredient on that list MUST, as a matter of law, be on the label.

You may find however, that it may be a the bottom of the list saying MAY HAVE COME INTO CONTACT WITH......

AS far as the vinegar, I can not say. You can always email or call the company and see what they have to say.

Hope that helps.

[psawyer]

First, vinegar is safe unless it is malt vinegar. All other types are distilled and are gluten-free regardless of the source.

Second, Kraft can be trusted to clearly disclose gluten sources. If the words wheat, rye, barley and oats are not present in the ingredient list, then there is no gluten in the product.

Third, cross-contamination is always a possibility, no matter what the source, but the risks vary with product type, facility type, company, and a host of other factors. Even products from a gluten-free manufacturing facility are not absolutely 100% guaranteed never to have a contaminated ingredient from an outside source!

I trust Kraft and their products without reservation.

[Guest nini]

If you do not see the words WHEAT BARLEY RYE or OATS on a KRAFT label, then you can safely consider that product gluten-free. I trust Kraft over other companies that actually label their products as gluten-free. Reason? Because they have very strict policies in place to prevent cross contamination from any allergens and especially since the labeling laws went into effect, Kraft, General Mills, and ConAgra have become really good about a)full disclosure of ingredients and b)prevention of cross contamination. Larger companies like Kraft have the capability of implementing better procedures than smaller companies, so unless a small company is a dedicated gluten free facility, I have a hard time trusting them.