Kitchen Basics products do not contain soy.

Soybeans are legumes. Other foods in the legume family include navy beans, kidney beans, string beans, black beans, pinto beans, chickpeas (garbanzo or chichi beans), lentils, carob, licorice and peanuts. Many people are allergic to more than one legume. If your doctor is unable to identify which soy product is causing your allergy, it is best to avoid them all.

It is not always easy to avoid these foods since many unsuspecting products may contain soy. Always check the label ingredients before you use a product. In addition, check the label each time you use the product.

Kitchen Basics products are manufactured in facilities that also manufacture and/or package products that contain soy. However, each of the facilities that we utilize has a formal cleansing procedure that includes sterilization of lines, production areas, containers, utensils, and any other equipment that would be shared by multiple food manufacturers and / or packaging companies.

Kitchen Basics avoids cross-contamination of allergens by working with facilities that practice cross-contamination prevention methods, which also include batch testing for the presence of soy.

What is Cross-contamination?

Cross-contamination occurs when a food that does not itself contain any allergens is tainted with an allergen during food preparation, cooking, storage, or serving. It can occur at home, in restaurants, or in manufacturing lines.

Cross-contamination is an important food safety concern for people with allergies because many allergies have small threshold levels -- that is, they require only a tiny amount of allergen to trigger an allergic reaction. The amount of allergen protein that can be transmitted to an otherwise safe food through cross-contamination is often beyond this level.