Is Jack Link's Teriyaki Beef Stick Gluten Free?

The Ingredient Breakdown

As a food scientist, I analyze ingredients to determine safety for restricted diets. When examining the label for Jack Link's Teriyaki Beef Stick, there are three primary red flags for gluten.

The most definitive issue lies in the CASING. The casing contains MALT EXTRACT. Malt is almost exclusively derived from barley, a gluten-containing grain. This ingredient is not just a flavoring; it is a structural component of the stick, meaning gluten is present in every bite.

Furthermore, the SOY SAUCE listed in the ingredients is a potential hazard. While some soy sauces are brewed with 100% rice, traditional soy sauce utilizes wheat. Unless Jack Link's specifies 'Tamari' (which is wheat-free), standard soy sauce is a gluten source. Additionally, the WORCESTERSHIRE SAUCE often contains malt vinegar or barley-based flavorings.

Finally, MALTODEXTRIN appears in the ingredient list. While in the United States, maltodextrin is usually derived from corn and is technically gluten-free, it is often derived from wheat in other regions. Combined with the explicit malt extract, the risk profile for this product is too high to recommend to anyone avoiding gluten.

Nutritional Value

From a nutritional standpoint, this beef stick is a calorie-dense, high-protein snack. A single stick typically contains around 80 to 100 calories, with a significant portion coming from added sugars like BROWN SUGAR and FRUCTOSE. While the protein content is excellent for muscle maintenance, the sodium levels are quite high, which is standard for cured meats to ensure preservation and flavor.

For those on a low-carb or Keto diet, the sugar content might be a concern, but the total carbohydrate count is generally low enough to fit within strict limits if accounted for. However, for those monitoring blood pressure, the sodium content is a factor to watch.