Note the statement: ". . . first determine the source of the flavoring before consuming the food."
The corn allergy population must contact food manufacturers to inquire about the presence of corn/corn derivatives in their products (often added under "natural flavors"). However, many manufacturers claim "proprietary formulations;" and will not release this information to the public. For the protection of all consumers, food manufacturers should be required to release this information--UPON REQUEST--in an effort to avoid a potentially life-threatening allergic reaction.
Contact me if a food manufacturer refuses to disclose if corn/corn derivatives are in their product(s), upon request.
Corn-derived ANYTHING (dextrose, citric acid, ascorbic acid, etc.) can be fatal to the anaphylactic corn allergy population. Medical professionals, as well, must understand the critical difference between dextrose and corn-derived dextrose, citric acid and corn-derived citric acid, ascorbic acid and corn-derived ascorbic acid, etc.
"The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions."
"Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat."
"Another wake up call about ascorbic acid – it is synthesized from corn syrup."
Dextrose (Corn Sugar):
The corn allergy population must avoid "enriched" foods, due to processing with added corn/corn derivatives. "Enriched" usually indicates the probable presence of corn.