Kitchen Basics products do not contain milk or milk products.

People often confuse milk allergy with lactose intolerance because people can have the same kinds of things happening to them (like stomach pains or bloating, for example) with both conditions. But the conditions are not related. Milk allergy is a problem involving the immune system, but lactose intolerance involves the digestive system. For someone who is lactose intolerant, the digestive system doesn't produce enough of the enzyme needed to break down the sugar in milk.

Click here for a helpful link to a list of foods that may contain milk or milk-based ingredients. (Source: kidshealth.org)

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 milk to 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.