Corn-Free at Umass

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Eating Corn-Free at UMass Please ask the cashier to radio the manager so Questions or concerns they can assist immediately. Avoid deep fried items as the deep fryer may be Deep-Fried Products contaminated with corn from various products cooked in the same fryer. If you have a contact corn allergy, please let the Sushi managers know in 1 hour in advance because it may require the chefs to prepare new rice and ingredients which takes over 30 minutes. Vegan desserts that contain margarine and vanilla Vegan Desserts have natural flavors derived from corn. Items at the Bake Shop have been produced on the same line as corn. However, equipment in the Bake Shop is cleaned and sanitized between uses. Disposable utensils and cups that are compostable Retail Dining are made with corn/cornstarch. Check menu identifiers as some locations add Pizza cornmeal to the base of pizzas (for example, Roots, Berkshire and Franklin Dining Commons). Please note that cooking does not destroy allergens. Many soft drinks, purchased sauces, and processed food contain high fructose corn syrup. Hidden Corn Ingredients Baking Powder* Modified Food Starch (may be corn) Some Cereals Maize Confectioner's (Powdered) Sugar Mono and Diglycerides DATEM Monosodium Glutamate (MSG) Dextrin or Maltodextrin Polenta Dextrose, Glucose, or Fructose Sorbitol Golden Syrup (Treacle) Starch, Food Starch Glucona Delta Lactone Sucrose (May Derive from Corn) High-Fructose Corn Syrup Vanilla Extract Hominy, Grits Vegetable Oil (May be Corn) Invert Sugar, Invert Syrup Xanthan Gum Malt, malt syrup, malt extract Zein *Do not confuse with baking soda. Baking Powder contains a mixture of leavening agents and a moisture-absorber such as corn starch. Thank you to Julia Salomon, MS, RD for giving permission to reprint this material..

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Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
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