Gluten
Gluten is part of the protein found in certain grains. It is comprised of gliadin and glutenin and is present in wheat, barley and rye. Products and ingredients made from these grains, such as flours and starches, also contain gluten. Oats have a related protein that is similar to gluten.
Certain people cannot properly digest and metabolize gluten due to a genetic condition called celiac disease. The gliadin component of gluten is problematic for these individuals. In the United States, an estimated 3 million people (about 0.8% of the population) are affected. It is recommended that those diagnosed with celiac disease follow a gluten-free, gliadin-free diet for life.
We understand how important it is for people who have been medically diagnosed with gluten sensitivity to have accurate information about foods to help them make informed choices and plan their meals. Our policy for all Kraft products, including Oscar Mayer and Nabisco brands, is to list gluten-containing ingredients in the ingredient statement on the package label.
Carefully read the ingredient statements on all food labels each time you make food selections. This enables you to obtain the most accurate ingredient information for the specific products you select. It also allows you to get the most current information since ingredients in products may change over time. The ingredient information on labels of Kraft products is very specific to help you make accurate and informed choices. If a Kraft product has an ingredient that is a source of gluten, the specific grain will be listed in the ingredient statement, no matter how small the amount. For labeling purposes, Kraft products will always state the names ‘wheat, barley, rye and/or oats’ when they are added to a product either directly as an ingredient or as part of an ingredient.
Kraft products made with a gluten-containing grain list the grain in the ingredient line using commonly known terms such as wheat, barley, rye and/or oats.
Kraft products made with an ingredient that contains a source of gluten will list that grain source in parentheses after the ingredient in the ingredient line if that is the only source of gluten in the product. This method is used, as necessary, to identify sources of gluten in flavors, modified food starch and other ingredients.
*Gluten-containing ingredients are shown in bold in these examples (but not on the actual product label).
Food Starch and Modified Food Starch listed in the ingredient statements of Kraft products often refer to corn starch. If a Kraft product uses food starches from a gluten-containing source, such as wheat starch, the source is always identified in the ingredient statement.
If Hydrolyzed Vegetable Protein (HVP) is used as an ingredient in a Kraft product, the source is always identified in the ingredient list.
The ingredient Mustard or Mustard Flour does not contain gluten.
Vinegar listed in the ingredient statement of Kraft products means distilled vinegar is used. Per our ingredient suppliers, the distilled vinegar we use does not contain gluten.
These labeling practices and tips are based on the Kraft Foods approach to manufacturing and labeling products. Practices used by other manufacturers may differ.
Product ingredients may change over time. Exclude foods that contain wheat, barley, rye or oats, as well as ingredients made from these grains such as durum wheat flour, graham flour, kasha, wheat germ, bran and bulgur, triticale, kamut, spelt or mir.
Other acceptable starches include potato, arrowroot, tapioca, soy and legumes.
Gluten-free cookbooks, gluten-free food items, newsletters, websites and support groups can provide assistance and additional resources.
Health professionals often recommended a diet mainly comprised of fresh foods such as fruit, vegetables, meat, chicken, fish, eggs and some dairy products. A multiple vitamin and mineral supplement may also be recommended.
To provide consistency among food products labeled gluten-free, the US Food and Drug Administration (FDA) is in the process of developing rules that would apply to all gluten-free products in the market. Creating standard rules for all food companies to follow will assist consumers looking for gluten-free foods. To learn more about the new FDA proposed rule and for updates on its status, visit: www.cfsan.fda.gov/~dms/lab-cat.html#1gluten.
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