The new Food Allergen Labeling and Consumer Protection Act requires the top eight allergens (which includes wheat) to be declared on all product labels. This law applies to foods that may be imported into the US. The following ingredients illustrate how they now appear on food labels since January 2006.

1. Hydrolyzed Plant Protein or Hydrolyzed Vegetable Protein (HPP or HVP). The names "hydrolyzed protein" and "hydrolyzed vegetable protein" are no longer acceptable because they do not identify the food source of the protein. The source of the Plant or Vegetable by law needs to be stated, for example, "Hydrolyzed Wheat Protein" or "Hydrolyzed Corn Protein."

2. Modified Food Starch. There is no requirement for the identification of the name of the plant source of modified food starch. However, because of the Food Allergen Labeling and Consumer Protection Act, if wheat is being used, it will need to be labeled as "Modified Wheat Starch."

3. Natural and Artificial Flavor or Flavorings. There are thousands of substances that can be used to flavor foods, either by natural or artificial means. There are two reasons why gluten may be in a flavor. The first reason is because a hydrolyzed protein may be used to enhance flavor. The second reason is because barley malt extract/syrup is being added.

   If a flavor uses a hydrolyzed "wheat" protein, in parenthesis after the word natural or artificial flavors, the label would have to read like this: natural flavors (hydrolyzed wheat protein).

   The law does not need to identify if barley, malt, or rye derivatives are being used in a flavoring. Unless a product is purchased from a company that reports that they do not hide their ingredients, one should call the manufacturer to make sure they are not adding any form of barley malt/syrup/extract to their flavor or flavorings.

4. Starches are often used as a thickener or binding agent especially in seasonings. The single word "Starch" on a food label in the USA refers to corn. If other starches such as corn, tapioca or wheat are being used, they must be declared. In addition, the new Food Allergen Labeling and Consumer Protection Act would mandate a label to read "Wheat starch."

5. Dextrin is also used as a thickener or binding agent and is usually made from corn, potato, tapioca, rice and wheat. If wheat is in dextrin, the label will read, Wheat Dextrin.

6. Herbs and Seeds in and by themselves do not contain gluten.

7. Individual spices do not contain gluten. However, blended spices may carry a wheat starch. If so, wheat will be in parenthesis after the word spice. For example, Cajun spice (includes wheat).

• Maltodextrin
• Glucose Syrup
• Carmel Coloring
• Citric Acid
• Distilled Vinegars.

  Malt Vinegars are not gluten-free.

  These ingredients are so highly processed and purified that, even if they did use wheat as a grain in the beginning of the process, the end product is R5 ELISA tested to be gluten-free.

  The changes made from the new Food Allergen and Consumer Protection Act and research done to clarify previously questionable ingredients have given many people with celiac disease, more foods to choose from the grocery shelves!

  For more detailed information about the laws and research done in this article, please refer to Shelley Case's book Gluten-Free Diet, A Comprehensive Resource Guide, Expanded Edition (April 2006).

  USA Websites on Food Allergen and Gluten-Free Labeling Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) www.cfsan.fda.gov

  Advice to Consumers: FALCPA Questions and Answers www.cfsan.fda.gov

  FDA Information about Food Allergies (also addresses gluten-free issues) http://www.cfsan.fda.gov/