Gluten-free Poultry (chicken, Turkeys)

[SEAliac]

My mother-in-law talked to our local butcher about gluten-free turkeys. He suggested Bell and Evans brand. I just called them and talked to a woman named Jen. She assured me that they don't add anything to their birds so they are gluten-free. All their chicken and turkey leaves their packaging facility as fresh poultry. They may freeze some of it in a separate freezer room before shipping, but they don't add anything to the meat that would be problematic. The butcher was absolutely right!

The website showed that they even have a few types of breaded tenders and nuggest that are made using rice flour so they are gluten-free as well. This is now my favorite brand of poultry!

[lovegrov]

Read the ingredients on any chicken or turkey. Gluten grains must be listed if included.

richard

[SEAliac]

Read the ingredients on any chicken or turkey. Gluten grains must be listed if included.

richard

I don't mean to be critical, but I think you may be misinformed. My understanding of the FDA's requirement for labeling is that "wheat", as one of the Big 8 allergens, must be listed. I haven't seen anything yet published by the FDA that says rye, barley, and oats must be listed as well. The appellation "gluten-free" is only voluntary; so if something has in it rye or barley derivatives that contain the gluten proteins, then the manufacturer isn't required to list it. Likewise, even if the manufacturer hasn't added anything WRBO, they don't have to label the item gluten-free. That is what scares me every time I see "natural flavorings" such as may be included in the broth injected into some poultry. Unless the label states gluten-free, I don't know that "natural flavorings" are safe. Two incidents in the last two months with rapid-onset symptoms after I ate chicken have convinced me to check each brand.

[Lisa]

I don't mean to be critical, but I think you may be misinformed. My understanding of the FDA's requirement for labeling is that "wheat", as one of the Big 8 allergens, must be listed. I haven't seen anything yet published by the FDA that says rye, barley, and oats must be listed as well. The appellation "gluten-free" is only voluntary; so if something has in it rye or barley derivatives that contain the gluten proteins, then the manufacturer isn't required to list it. Likewise, even if the manufacturer hasn't added anything WRBO, they don't have to label the item gluten-free. That is what scares me every time I see "natural flavorings" such as may be included in the broth injected into some poultry. Unless the label states gluten-free, I don't know that "natural flavorings" are safe. Two incidents in the last two months with rapid-onset symptoms after I ate chicken have convinced me to check each brand.

I believe that the USDA requires that ALL grains be labeled in meats and poultry. It is separate from the FDA Labeling Law.

(someone else can provide a supporting link)

[ravenwoodglass]

I believe that the USDA requires that ALL grains be labeled in meats and poultry. It is separate from the FDA Labeling Law.

(someone else can provide a supporting link)

Here it is:

Open Original Shared Link

Unfortunately we are still at risk from both barley malt used as a natural flavoring and unlike with FDA regulations, modified food starch does not have to be identified as a to source. When we see natual flavors or modified food starch added to meats we do need to check the safety for us. Hydrolized protein and actual grain does need to be declared.

MODIFIED FOOD STARCH - starch that has been chemically altered to improve its thickening properties. Before the starch is modified, it is separated from the protein through isolation techniques; therefore, the source of the starch used is not required on the label.

What are Labeling Requirements for Additives?

The statutes and regulations to enforce the statutes require certain information on labels of meat and poultry products so consumers will have complete information about a product. In all cases, ingredients must be listed on the product label, in the ingredients statement in order by weight, from the greatest amount to the least.

Substances such as spices and spice extractives may be declared as "natural flavors," "flavors," or "natural flavoring" on meat and poultry labels without naming each one. This is because they are used primarily for their flavor contribution and not their nutritional contribution.

Substances such as dried meat, poultry stock, meat extracts, or hydrolyzed protein must be listed on the label by their common or usual name because their primary purpose is not flavor. They may be used as flavor enhancers, binders, or emulsifiers. They must be labeled using the species of origin of the additive, for example, dried beef, chicken stock, pork extract, or hydrolyzed wheat protein.

Color additives must be declared by their common or usual names on labels, e.g., FD&C Yellow 5, or annatto extract, not collectively as colorings. These labeling requirements help consumers make choices about the foods they eat.

[SEAliac]

Here it is:

Open Original Shared Link

Thank you! As your answers always are, this is informative and much appreciated.

[lovegrov]

When I've called the USDA they've told me that ANY grain MUST be listed because it adds nutritive value. I have been told specifically that barley has to be listed.

richard