Yeast
Extract was once considered to be gluten-free but after Canada’s new 2012 labeling
laws went in to effect, a different picture began to emerge. Canada is a few
steps ahead of the United States, when it comes to gluten issues and the labeling
laws are no different. Canada requires manufacturers to include, wheat, barley
rye, and oats on the allergen label. Suddenly, companies like Campbells Soup
and Knorr Soups started listing “barley
yeast extract or yeast extract containing barley” on some of the soup labels.
In the U.S., Lipton soups are voluntarily listing “Autolyzed yeast extract
(barley). (GF Living p 39)
According
to the article, Yeast Extract, in
Gluten-Free Living, by Van Waffle, “The Canadian Celiac Association (CCA) set
out to determine what “barley yeast extract” means for people on a gluten-free
diet.” The research is in the beginning stages but several tests have shown gluten
levels above 20ppm. According to an expert, quoted in the article, the gluten
count in the yeast extract they tested can range from 20ppm to 100ppm. More
research needs to be done to confirm this information. (GF Living p 40)
The
United States labeling laws do not require manufacturers to list barley, rye or
oats as an allergen, therefore they are not required to add them to the label
if it is products such as; in natural flavorings or yeast extract. It is the consumer’s
responsibility to protect themselves by reading labels carefully and
understanding what they are reading.
Different Kinds of Yeast:
After reading the article, I decide to
learn more about yeast. I wanted to be
clear about the different kinds of yeast, their uses, and where they are derived
from.
NON-GLUTEN
CONTAINING YEAST FORMS:
1. Nutritional
Yeast: Gluten-free yeast derived from beet
molasses. It has a cheesy flavor and is often used as a cheese flavoring.
2. Torula Yeast: Gluten-free,
highly nutritious yeast produced commercially. It is from a sugar recovered
from the manufacturing of wood products or from processed fruit. It is used as
a flavor enhancer. ( Source: Dictionary.com)
3. Baker’s
Yeast: Gluten-free
yeast, used for the leavening of breads and baked goods. GLUTEN CONTAINING YEAST FORMS
4. Brewer’s
Yeast: Is a by-product
of the beer brewing process. It is rich in minerals and is sometimes used in
nutritional supplements.
5. Yeast
Extract: Also called Autolyzed Yeast or Hydrolyzed Yeast.
Until
further research is done and the FALCPA amends the new gluten labeling laws, it
is up to the consumer to be aware of what is in the products they are
purchasing.
Waffle,
Van, Yeast Extract. Gluten-Free
Living Magazine (Number6/2013)
- According to Gluten-Free Living,
“When yeast extract is a by-product of the beer-making process, it
contains small amounts of barley protein, a fact that has been long known.
When yeast extract is made from baker’s yeast, which uses sugar as a
starter, it does not contain gluten.”
Yeast extract can also be a combination of both processes. (GF Living
p 39)
- “Unlike some ingredients that are
processed to the point that all gluten protein is removed, the protein in
yeast extract becomes more concentrated than yeast itself.” (GF Living p 39)
- Many popular sauces, bouillons, meat
dishes, ready-made meals and savory snacks are refined with yeast
extract. (Source:
http://www.yeastextract.info/faq)
- Yeast extract is labeled as “yeast
extract” in the ingredient list or sometimes included in “natural flavor”.
(Source: http://www.yeastextract.info/faq)
- *Natural Flavorings can contain
gluten, MSG and/or Autolyzed Yeast (Yeast Extract).
- Even
if the product says no “MSG” it may contain “free glutamate” the active
ingredient in MSG.
Until
further research is done and the FALCPA amends the new glluten labeling laws, it
is up to the consumer to be aware of what is in the products they are
purchasing.
Waffle, Van, Yeast Extract. Gluten-Free Living
Magazine (Number6/2013)
Persons that are very sensitive to
gluten or have other food allergies should review all information in order to
make an informed decision.
