Fermented Wheat Starch
Fermented wheat starch is a conventional food ingredient. It is wheat-derived and therefore must be declared as a wheat allergen and (depending on residual gluten content) may not be appropriate for celiac consumers; gluten-free claims require <20 ppm gluten under FDA and EU rules.
What it is
Wheat starch (mostly amylose/amylopectin) that has been fermented by lactic-acid or other microbial cultures, generating organic acids and altered textural properties.
Texture modifier, dough conditioner, and acidulant in baked goods and prepared meals.
Why it's flagged
- wheat allergen / potential gluten content
What regulators actually say
"The food does not contain gluten where the term gluten means the proteins that naturally occur in a gluten-containing grain... Foods may bear a gluten-free claim only if they contain less than 20 parts per million (ppm) of gluten."
"Wheat is one of the eight major food allergens identified under FALCPA."
Regulatory status
United States — FDA
Permitted; wheat allergen labeling required under FALCPA. Gluten-free claims governed by 21 CFR 101.91.
European Union — EFSA
Permitted; allergen labeling required under Reg. (EU) 1169/2011.
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