Dextrose - would you chance it?

I'm reading up on dextrose at moment. It can come from a wheat source, but is deemed to be so processed that no gluten will remain. I have checked what our counter-parts in Australia say on this (the best standard for gluten standards currently) and they seem ok with dextrose also. I'm just so wary of any of these things, so wondering where you all stand on dextrose in gluten free products.

[SH55]

This is the Coeliac UK response

Dextrose is gluten free. It can be made from wheat but the production methods involve a high level of hydrolysation, which means that no gluten is left in the sugars. The final ingredient is gluten free and dextrose can be eaten by people with coeliac disease.😊

[BabsyWabsy in reply to SH55]

If I knew it was wheat derived, I would avoid it. My issue is wheat, not gluten. Sometimes I get a reaction and cannot trace the cause. I suspect it is usually wheat derived minor ingredients, which in UK do not need to be labelled as such.

[Hidden in reply to BabsyWabsy]

This is just the enduring issue of ingredients sources not being labelled. It is such a hassle, and I agree with you on the suspicion of being knobbled by something but no clear indication in the ingredients. We are still very early stage for a labelling system that works properly for allergens like wheat and gluten.

[BabsyWabsy in reply to Hidden]

In an ideal word, the origin of each ingredient would/should be listed. In practical terms, and I used to review legal labelling as part of my job, the available space on the packaging is the issue. In UK, it must have the legal requirements as a minimum, and with pressure to reduce packaging for environmental reasons, it is increasingly difficult to add anything extra. You could argue that an information leaflet, like they have with all pharmaceuticals might solve this issue, which for the likes of you and me is a big problem.

[Knip in reply to BabsyWabsy]

Reading the posts this morning I wondered if producers could have more detailed information regarding the ingredients in a product downloadable from a shop's customer service desk. I do understand that there isn't much space on the packaging of a lot of things, but it can be so important for those of us with problems, to know exactly what a product contains. Just a thought. 🤷‍♀️ It's just so hard getting further information from the producer's helpline. Take care, 🙂

[Knip in reply to Hidden]

I have tried several times to ascertain the source of the pectin in Alpro dairy free (and coconut free) yoghurts, without success because when I contact Alpro I am told that they are unable to divulge the information! I can't have apple, so it matters to me. It's frustrating enough having to avoid coconut now that it is included in a lot of dairy free products. I know I'm in the minority and that Asda and Tesco do a DF yoghurt that is free from it. They were able to tell me that the pectin is from lemons within 48hrs. Ah well, I shouldn't complain because the only time I would need Alpro now would be if the stores are out of their own products. I can't be alone in dreading 'new improved recipe' appearing on the front of a container. Rant is over, and I feel better for having 'got it out'! 😀

[Hidden in reply to Knip]

I hear you, and totally empathise. Pectin is a very niche one to have to avoid so horrible if they won't divulge. Why the issue - it's an ingredient you want information on, not their bank account details or something highly sensitive. I just find it challenging to trust food companies and believe they peddle a lot of lies to cover themselves.

[BabsyWabsy in reply to Knip]

Probably an excuse for 'we don't know and can't be bothered to find out'. It's always worth asking to speak to the Technical Manager for that range of products. Frustrating when they make it so difficult.

[Hidden in reply to SH55]

Thank you!

[Knip in reply to Hidden]

I think you are right Benjamin! It's so frustrating. 🙅‍♀️

[BabsyWabsy]

Add on, I know that major retailers do have this level of detail because they must record everything about every single ingredient for traceability purposes and it is often in the details of product specifications. So it should be doable.

[Hidden in reply to BabsyWabsy]

In my experience retailers are entirely vague when contacted. I've yet to have one of the big retailers give me a straight answer. More so I've had them state products are free of any gluten containing ingredients when they clearly do. I appreciate you have worked in tha area, but from personal direct experience retailers are without a clue half the time. I've had to go upstream to actual producers for the straight answers, if I can actually locate the producer.

[BabsyWabsy in reply to Hidden]

That is often the best approach, if you can work out who it is, although sometimes they will brush you off because 'your contract is with the retailer'. So often you will be answered by some adolescent working in a call centre without a clue about any product details. Only a basic script for the most usual complaints. I will routinely ask for the Technical Manager in that particular area to contact me directly because they will be able to access the smallest details. This sometimes works, if said adolescent understands what I am asking and can be bothered to pass it on, if they even know who that person is. I was 'wheated' by some GF bagels from a major retailer beginning with A, couldn't get past the call centre, even though I know people who work at the HQ, and was there 5 years myself. So, they have lost a customer. It is run on minimising cost, not as a customer service.

[Hidden in reply to BabsyWabsy]

It's good you have 'insider' knowledge, and agree that the phone lines are painful. They just don't know anything and must take a lot of agro from unhappy customers. It's unclear why they are in jobs to not give info. Seems they are just being set up for a fall with the notion that they are 'customer service'. I think you just learn not to trust anyone anywhere.

[CATRYNA49]

It is best to always be wary. Here in the USA dextrose primarily comes from GMO corn. I happen to be completely grain free, but even if I weren't anything GMO is out of the question. Dextrose, in the past, has always made me nauseous.

[Hidden in reply to CATRYNA49]

Seems to be an issue for many.

[Researchfan]

Hmmm interesting Benjamin123. I always thought dextrose, in the UK, was mainly derived from corn! I know waitrose own brand label wheat glucose syrup on their free from products though. I try to avoid additives but I guess if the other ingredients in a product are ok for me personally I’d be ok (hopefully) with dextrose.

[Hidden in reply to Researchfan]

Thank you. It seems that Waitrose are the only retailer coming around to the notion that ingrdient origin matters on free from. I just wish more would take their lead. The advice out there from the various ceoliac organisations seem to deem it ok, even the Australian one, but I just would like to know for sure, rather than let me dodgey gut give me the answer!

[Researchfan in reply to Hidden]

So true! We’re our own Guinea pig.

[Knip in reply to Hidden]

Yes, trips to the loo aren't the best way to find out...! I'm chuckling here, but the reality isn't at all funny. I know that from experience.

[freelancer]

I’ve avoided it for years as I assume in the UK it’s mainly wheat based if unspecified, but there are quite a few things (salami etc) which are labelled "maize dextrose" – mainly in Waitrose – so I buy those. I’m not diagnosed coeliac and react mainly through fatigue rather than stomach issues, so it’s not always clear what’s causing it.

I’ve been thinking I might try wheat dextrose again sometime to see whether it’s still a problem, but haven’t yet dared.

I don’t understand why more people don’t label more clearly, as they surely lose sales?

[Hidden in reply to freelancer]

Unclear labelling is the bane of our lives. So tedious and entirely unneccesary.