Regardless, it is not possible to know the concentration level of wheat gluten or gluten residues in final product soy sauce due to limitations in current testing methodologies for fermented foods. In addition, because soy sauce is a condiment it is likely to be consumed in small amounts. Health hazard assessment bottom line: There is some evidence to suggest that there are low to absent levels of gluten in most commercial soy sauces. This health hazard assessment also helped to inform FDA’s response to the complaint for Sugar Plum seasoning blend. This assessment was conducted because the products were labeled gluten-free yet contained wheat that was not processed to remove gluten prior to the fermentation process. The Center for Food Safety and Applied Nutrition (a branch of FDA) conducted a health hazard assessment on Chef Myron’s sauces. General speaking and according to FDA, when soy sauce is made from wheat, it may not be labeled “gluten-free.” It appears that FDA is compelling recalls when products are labeled gluten-free yet contain wheat-based soy sauce or undeclared wheat from soy sauce. These products contain wheat-based soy sauce yet are labeled gluten-free. Ingredients per manufacturer: “Soy Sauce (soybeans, wheat, salt).” This product was recalled.Ĭhef Myron’s sauces. Sub-ingredients list for soy sauce is not included on product packaging. Sugar Plum Sesame Soy Vegetable Seasoning Blend. Per the materials received as part of the FOIA request, the source of hydrolyzed protein is corn, and the label will be corrected. Ingredients list reads, “hydrolyzed vegetable protein.” This ingredient declaration hasn’t been allowed since 1993. ![]() A huge thank you to Adam, one of GFWD’s pro-bono attorneys for filing these requests.įOIAs were submitted for the following products: What follows is a summary of the information received from FDA to date. ![]() All products had been reported to FDA for facial misbranding by Gluten Free Watchdog. We recently filed 3 Freedom of Information Act requests with FDA for products containing hydrolyzed/fermented protein.
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