The Gluten Was "fermented" Out Of The Sauce

[Skylark]

Even though there is no strict law in place, you can report their mislabeling to the FDA. Voluntary gluten-free labeling rules specify that if there are wheat-derived ingredients the product must still be below 20ppm gluten.

Open Original Shared Link

Here is where you call.

Open Original Shared Link

[Skylark]

By the way, I found this too. It seems some soy/wheat soy sauces do test below 5 ppm gluten.

Open Original Shared Link

[DougE]

And since it's a Canadian Company, it wouldn't hurt to report it to the Canadian Food Inspection Agency.

[Skylark]

  On 6/16/2011 at 10:55 PM, DougE said:

And since it's a Canadian Company, it wouldn't hurt to report it to the Canadian Food Inspection Agency.

Whoops! Thanks. Is my US-centric view showing too badly?

[psawyer]

I also didn't realize that we were talking about Canada. They are definitely offside if that is the case.

Here is the applicable Canadian regulation. It applies to food sold in Canada, but food sold outside Canada may not have to adhere to the rule.

Food and Drug Regulation B.24.018

No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.

So, no matter what you do to "remove the gluten," by Canadian regulation if it contains anything derived from barley it can not be represented in any way as "gluten-free."

[tea-and-crumpets]

Ugh. Even if I believed them about being gluten free, I wouldn't buy their stuff after that nasty email. There is no need for condescension when someone is merely trying to be sure that what they put in their body is safe.