Glucose syrup, also known as corn syrup, is a sweetener commonly used in various food products. It is made by breaking down starch, usually derived from sources such as corn or potatoes. The production process of glucose syrup does not naturally involve gluten, as gluten is not a component of starch. While wheat starch can be processed to remove gluten to a level that can be safely gluten-free, it is still wheat so “wheat” will appear on the ingredients list , and if the product also carr ies a gluten-free cla im, the FDA requires the inclusion of the following statement: “ The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”

However, it's important to note that there is a possibility of cross-contamination during the production process if the same equipment is used for processing gluten-containing grains and producing glucose syrup. This means that even if the original source of the starch is gluten-free, there may still be traces of gluten in the final product. Furthermore, it's worth mentioning that glucose syrup is not only used as a sweetener but also as a functional ingredient in various food products. Its properties, such as its ability to retain moisture and prevent crystallization, make it a valuable ingredient in confectionery, baked goods, and even ice cream. In-Depth Industry Analysis: Dive into the competitive landscape with detailed profiles of key market players, market segmentation analysis, and an assessment of each player's strategies. Use this information to identify potential partnerships, investment opportunities, and areas for strategic growth. Although glucose syrup can be derived from gluten-containing grains like wheat and barley , it is a highly purified sugar fraction that is processed to remove all proteins, such as gluten. Yeast Extract

Gluten-free ingredients you don’t need to avoid: caramel color, maltodextrin, and maltose (these are all made from corn), dextrose, glucose syrup (these are gluten-free even if made from wheat due to their extensive processing), distilled vinegar (this is gluten-free even if made from wheat because the distillation process removes gluten), artificial flavor, food starch/modified food starch (unless the ingredients list or allergen warning states “contains wheat” and the product is not labeled gluten-free). Our report on the Global Gluten Free Sugar Syrup Market provides in-depth analysis of the market’s current and future trends. Our report provides an insight into the competitive landscape of the industry, as it profiles the key market participants and their financial position. We identify the leading manufacturers, their strategies, market shares, competitive developments, and recent innovations. So, to be clear, low fodmaps gave me about 50% relief, strict gluten free gives me about 90%, and what’s left over is because of the long term damage that I now have to undo, including thyroid, obesity, arthritic effects, lung capacity issues, liver problems, etc.

Foods that contain small amounts of barley malt extract can be eaten by people with coeliac disease if they contain 20 parts per million (ppm) of gluten or less. Cereals which contain barley malt extract will still have to highlight barley in the ingredients list due to labelling laws, and you won’t be able to tell how much has been used from the list alone, unless the product is labelled gluten free. Celiac.com's safe food and ingredient list has been compiled and maintained for nearly 25 years. We keep the list updated with any additions or changes. Feel free to comment below if you believe something should be added to it. Wheat, a cereal that contains gluten, is the only substance authorised by the Roman Catholic Church to make Eucharistic bread. Did you know there are some substances used in food products that you may think contain gluten, but they don’t? Maybe the name is confusing or you heard it was an off-limits ingredient, but that may not be the case after all.While the current medical advice is that the risk is negligible, ongoing medical follow up and dietary guidance is essential for all people with coeliac disease to ensure effective disease management.