Tag: Codex wheat starch

According to the Food and Drug Administration (FDA), wheat starch can be used in foods labeled "gluten-free" as long as the finished product contains less than 20 parts per million (ppm) of gluten. This allowance has led to confusion, and for those with celiac disease or a wheat allergy, understanding the safety of wheat starch is a critical aspect of managing their diet.

According to the Food and Drug Administration (FDA), wheat starch is an ingredient processed specifically to remove gluten, but this does not mean it's completely wheat-free. This distinction is crucial for those with celiac disease, gluten sensitivity, and especially those with a wheat allergy, who must understand if wheat starch is still wheat.

According to the Food and Drug Administration (FDA), a product labeled 'gluten-free' can contain an ingredient made from a gluten-containing grain, such as wheat starch, if it has been processed to remove gluten and the finished product contains less than 20 parts per million (ppm) of gluten. This means that while standard wheat starch is not gluten-free, a specially processed version of it can be, under strict conditions.