Kitchen Basics products do not contain tree nuts or peanuts.

Peanuts are among the most common allergy-causing foods, and they often find their way into things you wouldn't imagine.

Peanuts aren't actually a true nut; they're a legume (in the same family as peas and lentils). But the proteins in peanuts are similar in structure to those in tree nuts. For this reason, people who are allergic to peanuts can also be allergic to tree nuts, such as almonds, Brazil nuts, walnuts, hazelnuts, macadamias, pistachios, pecans, and cashews.

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 tree nuts and peanuts (Each batch is tested for peanuts 5 parts per million.)

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.