AYE – Autolyzed Yeast Extract:
A flavour enhancer commonly used in processed foods. AYEs are formed when naturally occurring enzymes autolyze yeast cells, splitting them into simpler compounds that enhance flavour.
Gluten - Gluten is the protein complex found in wheat, rye, barley and other related grains. It is a mixture of 2 proteins – gliadin and glutelin. Celiac disease is an intolerance to the gliadin component. Gluten free products do not contain the gliadin and are handled in a way to avoid cross contamination with other gliadin containing products.
HVP or HPP - Hydrolyzed Vegetable Protein or Hydrolyzed Plant Protein:
A flavour enhancer used in numerous processed foods. HPP’s are obtained from various protein sources – soy, corn, peanut, and wheat and have undergone the process of hydrolysis. Hydrolysis involves the addition of water causing these proteins to split into amino acids that enhance flavour.
MSG – Monosodium Glutamate: A flavour enhancer which is used to enhance the flavour of savoury dishes. MSG is the sodium salt of glutamic acid. When dissolved or consumed, it breaks into free glutamate, a form of glutamic acid, a naturally occurring amino acid that enhances flavour.
No Added MSG – When this term is used in our literature or price lists, it means that monosodium glutamate is not added to the recipe as an individual ingredient.
No MSG – When this term is used on labels, in literature and on price lists, it means that monosodium glutamate, hydrolyzed plant protein, autolyzed yeast extracts, soy sauce and other flavor enhancers containing free glutamates are not added to the recipe.
Salt and Sodium - Salt is sodium chloride, common table salt. Its main source is from mines with rich deposits of crystalline salt, or deposits left by evaporation of sea water in shallow pans (sea salt). Sodium is an essential mineral, required to regulate electrolyte balance in the body.
Sodium Free - Since foods naturally contain sodium, to be truly sodium free is not possible. The government defines a sodium free product as a food that contains less than 5 mg of sodium per reference amount and serving size.
Low Sodium - Products with this claim contain less than 140 mg of sodium per reference amount or serving of food.
Less Salt and Sodium Reduced - Products with this claim are required to contain at least 25% less sodium per reference amount or serving, compared to a similar reference food.
No Added Salt - Products with this claim do not contain added salt or ingredients that may be considered as substitutes for salt.
|
