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All of our soups are free of artificial trans fats and hydrogenated oils.
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Since we do not use processed ingredients like condensed soup bases that are often high in refined salt we have complete control over the level of salt flavor and sodium content in our products. As such, our soups never taste over salted and maintain reasonable sodium counts - especially relative to alternatives.
We also uniquely and exclusively use sea salt to season our soups as opposed to the refined salts found in many other soups. The minerals present in sea salt help deliver a more vibrant, pure and clean flavor and 82 of the 84 essential minerals found in our sea salt are missing from the refined salt. Additionally, since refined salt is manufactured to resist water absorption, it is not absorbed properly in the body and can build up in arteries - natural sea salt passes through the body as salt is supposed to.
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Yes. Both our offices and especially our kitchen are peanut free facilities. In addition, we do not use the following nuts: Peanuts, Almond, Beechnut, Brazil nut, Bush nut, Cashew Chestnut, Filbert, Ginko nut, Hazelnut, Hickory nut, Lichee nut, Macadamia nut, Nangai nut, Pecan, Pine nut, Pistachio, Shea nut and Walnut. Please note that coconut milk is used in some of our products.
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All of our gluten free soups are cooked in our USDA inspected kitchen in Chelsea, Massachusetts. We have instituted strict cooking procedures so that all of these soups are safe to eat for those with gluten allergies and intolerances. In addition, we test every batch for less than 5 parts of gluten per million, which is well below the FDA's proposal for 20 parts per million. As a result of these practices, we are proud to be officially certified as a gluten free manufacturer by the Gluten Free Certification Organization (GFCO).
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