Wheat Syrup
Wheat syrup is a starch-derived added sugar; nutritionally similar to glucose/corn syrup. As a wheat derivative, allergen status depends on protein content – highly hydrolyzed glucose syrup from wheat is exempt from EU gluten labeling at very low protein levels but should still be evaluated for celiac patients.
What it is
Sweetener produced by enzymatic hydrolysis of wheat starch (similar to glucose syrup); may also denote concentrated wheat-derived liquid sugars.
Sweetener, humectant, fermentable sugar.
Why it's flagged
- added sugar
- potential gluten/wheat-allergen residue depending on processing
What regulators actually say
"Annex II... cereals containing gluten... and products thereof, except: (a) wheat based glucose syrups including dextrose..."
"Added sugars... include free mono- and disaccharides... and sugars from syrups."
Regulatory status
United States — FDA
GRAS as sugar; wheat is FALCPA major allergen.
European Union — EFSA
Glucose syrups based on wheat may be exempt from gluten labeling under EU 1169/2011 Annex II if proven not to cause adverse reactions.
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