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Do you call companies or just go by the ingredient list?

heyitsmeheyitsme member
in Food Allergy

Just curious--have you contacted/called companies when trying new foods that appear allergy-free according to their ingredient list, or do you try without contacting?

 

Mom to J (10), L (4), and baby #3 arriving in July of 2015
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Re: Do you call companies or just go by the ingredient list?

  • Court0026Court0026 member

    Depends on the product, but I have called/emailed quite a few companies.  I like to email because then I have it in writing to refer back to and reread. 

    I am currently at a loss over rice milk.  Lots of things I don't freak about, but it really bothers me that all the rice milk companies I call do not have a dedicated line (or facility) for their product.  I mean, almond milk on the same equipment?  I have an issue with it.  DS has never reacted, but when I started calling around, I stopped giving it to him. 

    O 10.08 & MJ 6.10
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  • heyitsmeheyitsme member
    imageCourt0026:

    I am currently at a loss over rice milk.  Lots of things I don't freak about, but it really bothers me that all the rice milk companies I call do not have a designated line (or facility) for their product.  I mean, almond milk on the same equipment?  I have an issue with it.  DS has never reacted, but when I started calling around, I stopped giving it to him. 

    Oh I hear you on that one. I'm dairy-free and soy-free and can't do coconut, either. I've seen hemp milk, oat milk, and rice milk but none are on dedicated equipment--everything is shared.

    For baking and cooking I use Vance's Dari-Free. It's not a good substitute for milk (like I wouldn't drink it straight or pour it on cereal because it is a powder you mix with water but I can still sense the powdery texture), but it opened up a world of baking/cooking when I discovered it. DH uses it in risotto for me, he's been able to come up with some "cream sauces" that have been pretty good with it, and now I have something to bake with! 

    Mom to J (10), L (4), and baby #3 arriving in July of 2015
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  • magdusiamagdusia member
    i have emailed / called a few companies but i don't do it often.  I just do it when i'm really not sure.  It's amazing how many of these companies do not label cross contamination labels.. scary!
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  • Court0026Court0026 member
    imageheyitsme:
    imageCourt0026:

    I am currently at a loss over rice milk.  Lots of things I don't freak about, but it really bothers me that all the rice milk companies I call do not have a designated line (or facility) for their product.  I mean, almond milk on the same equipment?  I have an issue with it.  DS has never reacted, but when I started calling around, I stopped giving it to him. 

    Oh I hear you on that one. I'm dairy-free and soy-free and can't do coconut, either. I've seen hemp milk, oat milk, and rice milk but none are on dedicated equipment--everything is shared.

    For baking and cooking I use Vance's Dari-Free. It's not a good substitute for milk (like I wouldn't drink it straight or pour it on cereal because it is a powder you mix with water but I can still sense the powdery texture), but it opened up a world of baking/cooking when I discovered it. DH uses it in risotto for me, he's been able to come up with some "cream sauces" that have been pretty good with it, and now I have something to bake with! 

    Thanks for the suggestion!  

    All I can think is that those companies must do a darn good job cleaning because people use the products and don't realize they are on shared lines.  Otherwise, wouldn't they have dedicated ones?  I just feel like it is a risk every time, so I am not good with it.  

    O 10.08 & MJ 6.10
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  • g_belleg_belle
    I email/call when I'm not sure.  Some companies I feel like I can trust more than others because of how open and helpful they are when I've called (like about a shared equipment notice).  i can't remember which company now- one of them explained that they put the shared equipment notice on there because they legally have to but the entire line/system is completely cleaned out and sterilized between products to prevent cross contamination issues.  when I call and the person on the phone has to put me on hold for 20 minutes to go ask a supervisor what is in their food- I get worried. 
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  • HazelBee22HazelBee22 member

    I have actually worked for a very large food company in the consumer relations department (think breads, meats, some beverages, pastries, etc). Most of my work was with fellow companies, but I would often have schools/parents call in wondering about allergens. It was sometimes insanely frustrating because the company would often not share information on sources of ingredients (gluten in caramel coloring, etc) or divulge something from a "blanket" ingredient (if there was garlic powder in "flavorings or spices"). Some of this information was just plain unknowable to us at consumer relations and there was no way to find out.

    They also had a similar policy with shared lines. Sometimes products WOULD be made in the same facility as a peanut/tree nut containing item, but there would be no indication on the packaging. If there was any possible chance for cross contamination they would have listed a "may contain" statement on the label, but I had no way of knowing if a product was made on the next line over or in the next building over. It was so aggravating. Technically they gave as much information as they were legally required to, but it was still so short of what many people need to know.

    I was always totally on the side of the caller. Heck, I HAVE allergies, I understand! The law just plain isn't on our side, and a lot of companies aren't going to do more than what is necessary.

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