We Started This Business Because of Allergens

We are keenly aware of how foods affect a person’s well-being and quality of life. As we listen to the needs and desires of our fans, we have learned that the success of our products is as much about what they do not contain as it is about what they do contain. To this end, we use only the highest quality ingredients, and employ systematic testing, production, and packaging methods.

We care deeply about our consumers and we strive everyday to make the best dairy-free foods and beverages on the market. Our team is a passionate one, filled with folks like you who are managing allergy issues in our own homes. We have managed a complex portfolio of products for over 30 years, which still remains very true today. Our heritage was actually in soy frozen desserts, but we realized that many people were unable to eat our soy products because of allergies. Our passion for providing foods and beverages that are delicious and safe to those who can’t consume certain ingredients is at the core of what we do, so we expanded our portfolio to fit the needs of many people who manage complex food restrictions. 
For years we have been making soy, almond, cashew and coconut based products in our facilities as well as managing various inclusions that go into our frozen desserts. We have been able to manage this really complex portfolio of products because of our rigorous allergen-control program, which works like this: 

Allergen Control Program

Allergens are controlled through supplier controls, segregation of ingredients, production run scheduling, equipment cleaning, and our testing program. Here is a little bit more about each:

SUPPLIER CONTROLS - We vet each ingredient and supplier to ensure the ingredients are made according to our quality and safety standards. This includes assessing the supplier’s allergen control program. When needed, ingredients are tested for un-like allergens prior to our plants receiving the ingredient. 

SEGREGATION OF INGREDIENTS - Each ingredient that contains an allergen is labeled according to the type of allergen and is segregated from other ingredients. These controls bring awareness and physical separation to avoid allergen cross-contact due to ingredient handling.

PRODUCTION RUN SCHEDULING & EQUIPMENT CLEANING - With all of our foods and beverages, we make our least allergenic food or beverage first. If we change to a product with the same allergen (i.e. a flavor change like coconutmilk frozen pint in Vanilla to our coconutmilk pint in Strawberry then the equipment is rinsed or flushed. When it’s time to change to a product that introduces an un-like allergen, the equipment is cleaned and sanitized using allergen removal cleaning procedures prior to starting the run. The process for cleaning and sanitizing depends on the type of equipment. For instance, some equipment will be cleaned by flushing lines and others will be taken apart and hand cleaned. Prior to making a product, we test our cleaned equipment for the presence of allergenic proteins. 

TESTING PROGRAM - We use testing to verify the efficacy of our allergen control program and sanitation procedures. We test our finished products like frozen desserts, cultured products, and beverages for the major food allergen(s) or gluten previously run on the same equipment. If we were to detect the presence of any un-like allergens in our product, we throw that batch away.

If you have more questions about our process, please call or write us.