Sometimes CT Food Allergy Mom needs to travel for work. When CT Food Allergy Mom travels, she sometimes needs snacks. Today, I really wanted some Entenmann’s Original Recipe Chocolate Chip Cookies. I haven’t had them in what seems like 400 years because as a policy, if our food allergic son can’t eat it at home, we don’t either.
So while I pondered the big box of cookies on the train, I looked online to check the food allergy information on Entenmann’s website. While I was disappointed that I couldn’t in good conscience eat the delicious cookies, I was super impressed by the honesty and candor of the Entenmann’s allergy disclosure:
“What is your guidance on allergenic ingredients for highly sensitive consumers?
We assure you that we adhere to Good Manufacturing Practices as established by the FDA. We take abundant precaution to prevent cross contact of allergenic ingredients between batches and, our bakeries are inspected to ensure that they meet or exceed all regulatory and baking industry standards. We understand that highly sensitive consumers need to know when there is even the remotest possibility of inadvertent cross contact of allergenic ingredients during processing. To that end we disclose that the following allergenic ingredients are used in some of our manufacturing facilities and that inadvertent cross contact is remotely possible: milk, eggs, soy, almonds, walnuts, peanuts and hazelnuts (filberts). Wheat is used in all of our facilities and all of our products as an ingredient. Please refer to ingredient labels on our products for full disclosure of the ingredients used in that product.”
So, while I felt the personal need to pass on the cookies, a big thumbs up to Entenmann’s for being clear and honest about the possibility of cross contamination in their products.