Food manufacturers often include the terms "modified food starch" and "hydrolyzed vegetable protein" in their ingredients lists. What do they mean in simple "gluten free English"?

The gluten free status of "modified food starch" depends on the ingredient that was modified. As the Celiac Sprue Association defines the term “modified food starch (WHEAT, corn, potato, tapioca) Starch that has been modified by rearranging the molecules.” Therefore, it is possible that a product containing modified food starch could be gluten free but celiacs need to be cautious whenever they see this term.

Update: I made an error in the last paragraph. I told you to be cautious when you see this term and, of course, that is good advice. What I neglected to say was that the FDA requires that manufacturers include the word "wheat" if appropriate when they list "modified food starch". I printed the first part of this paragraph in red for the benefit of anyone who might be reading this article for the second time and not notice the change. I also published an updated version of this article on May 21, the day I learned about my problem.

Hydrolyzed vegetable protein is a phrase that under federal regulation should not be used on a food label. Food processors have to identify the "vegetable." So you might read "hydrolyzed wheat protein," which would not be gluten free, or "hydrolyzed soy protein," which is gluten free." This definition is from the magazine Gluten Free Living.

This article was wriiten in response to an e-mail that I received from a visitor to this blog. I hope to do more articles that deal with the concerns you express. My e-mail address is gfceliac@gmail.com

Published 05/04/09