Allergens
Food allergies are on the rise in the United States and we know that some of our customers choose WholeSoy because our products are free of common allergens like dairy, casein, gluten, whey, eggs, shellfish, peanuts, and MSG. The ability of our allergic customers to safely enjoy our products is one of our greatest rewards and we take that responsibility very seriously. We understand that food allergies can cause reactions ranging anywhere from mild to life-threatening. As a result, we feel it is important to share our manufacturing practices with our customers so they can make informed choices about what they feed their families.
Shared Equipment
WholeSoy follows the highest production and processing standards—this is particularly important when it comes to potential allergens. Though WholeSoy products are soy-based and dairy free, they are manufactured on equipment that also processes dairy and almond milk products (no peanuts are used on lines where WholeSoy Yogurts are made).
We have taken all of the appropriate steps necessary to avoid possible cross-contamination:
- Ingredients used for soy products and dairy and almond milk products are segregated upon delivery and are stored separately.
- Production of allergen products are scheduled on separate days and never simultaneously on a production day.
- Equipment is cleaned and sanitized to remove traces of dairy and other allergens. This cleaning process takes several hours and is employed at the beginning and end of each day and in between runs of soy and dairy or almond milk. In addition, a Kosher rinse of at least 200°F is performed before each allergen production run.
- Equipment is visually inspected for product residue after cleaning in order to verify and validate effective cleaning procedures prior to production. If product residue is observed, the cleaning process is repeated. If there is no visible residue, allergen tests for dairy and almonds are performed on both the rinse water and the equipment. If any of these tests come back positive, the equipment is re-cleaned and the allergen tests repeated until everything passes.
- Equipment is left dormant for 24-hours between runs of soy and dairy or almond milk in accordance with Kosher standards.
- Every batch of finished soy yogurt is tested for both dairy and almonds before being shipped out to distributors and retailers.
Our cleaning and testing procedures are extremely thorough and it is highly unlikely any of the above-mentioned allergens are present in any of our products, however, we cannot guarantee this 100%. If you believe you have had an allergic reaction to one of our products please save the cup and call or email our office. We will arrange to have the product sent, at our expense, to the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska - Lincoln.
