Barley Malt Syrup
Barley malt syrup is functionally an added sugar (counted as such on the Nutrition Facts label). It contains gluten because it is derived from barley, making it unsafe for people with celiac disease or wheat/barley allergies.
What it is
Sweetener made by sprouting barley (malting), then mashing and concentrating the resulting maltose-rich liquid. Roughly 65% maltose with smaller amounts of glucose and complex carbohydrates.
Sweetener and flavoring; supports browning and yeast fermentation in baking.
Why it's flagged
- contains gluten - unsafe for celiac disease
- added sugar
What regulators actually say
"FDA's regulation defines 'gluten-free'... wheat, rye, barley, or any of their crossbred hybrids... an ingredient derived from one of these grains... not... processed to remove gluten."
Regulatory status
United States — FDA
Standard food product; counts as added sugar; subject to allergen labeling for barley/gluten.
European Union — EFSA
Standard food product; cereals containing gluten require allergen declaration.
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