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Kitchen Basics
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Allergen Information
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Kitchen Basics Allergen Statement

Kitchen Basics strives to reduce the risk of allergen reactions by specifying that our ingredients must not contain *milk, *eggs, *peanuts, glutens, soy, tree nuts, **fish, shellfish. We do not add or produce MSG.

*Allergen Tested

** Except those found in our Seafood stock- which is clearly marked.

To review Kitchen Basics' specific allergen policies, check out the information under your specific allergy and discuss with a Board Certified Allergist. If you cannot find the information you are looking for, contact us directly before consuming any of the Kitchen Basics products.

A typical commercial food product, including natural and organic products, pass through several dozen changes from raw material processing, in fields and factories, to finished good preparation, in factories, warehouses, stores and home kitchens. How can a manufacturer provide 100% guarantee as to the allergen content of its products?

While it is impossible to provide a guarantee, we strive to reduce the risk of allergens by:

1. Specifying with all of our suppliers that their raw materials do not contain any of the 8 major allergens

2. Supporting the use of rigorous equipment cleaning practices that meet or exceed FDA and USDA requirements when changing from production of one product to the next

3. Testing for the presence of allergens that we can test for in a sample of each production run to the level of 5 parts per million, we test for the presence of milk, eggs and peanuts

4. Recommending that you contact Kitchen Basics directly if you have doubts or questions before consuming the food in question

5. Advocating constant vigilance in recognizing allergic reactions and administering emergency intervention (when required), including use of an epi-pen

6. Recommending that you seek primary advice from a competent medical provider, such as a Board Certified Allergist

If you have any questions about food sensitivities or allergies, please contact a Board Certified Allergist or your personal physician.

Kitchen Basics Allergen Statement/Milk

Kitchen Basics products are not formulated to contain 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 does not produce enough of the enzyme needed to break down the sugar in milk.

Kitchen Basics products are manufactured in facilities that may also manufacture and/or package products that contain milk products.  However, each facility that we utilize has a formal cleaning procedure that includes sterilization of lines, production areas, containers, utensils and any other equipment that will 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 products to 5 parts per million.

What is cross-contamination?

Cross-contamination occurs when a food does not itself contain a declared allergen 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.

If you have any questions about food sensitivities or allergies, please contact a Board Certified Allergist or your personal physician.

Kitchen Basics Allergen Statement/Eggs

Kitchen Basics products are not formulated to contain eggs.

Kitchen Basics products are manufactured in facilities that may also manufacture and/or package products that contain eggs.  However, each facility that we utilize has a formal cleaning procedure that includes sterilization of lines, production areas, containers, utensils and any other equipment that will 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 eggs to 5 parts per million.

What is cross-contamination?

Cross-contamination occurs when a food does not itself contain a declared allergen 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.

If you have any questions about food sensitivities or allergies, please contact a Board Certified Allergist or your personal physician.

Kitchen Basics Allergen Statement/Peanuts and Tree Nuts

Kitchen Basics products are not formulated to contain peanuts or tree nuts.

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

Kitchen Basics products are manufactured in facilities that may also manufacture and/or package products that contain peanuts or tree nuts.  However, each facility that we utilize has a formal cleaning procedure that includes sterilization of lines, production areas, containers, utensils and any other equipment that will 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.  Additionally, Kitchen Basics specifically requires batch testing for the presence of peanuts to 5 parts per million.

What is cross-contamination?

Cross-contamination occurs when a food does not itself contain a declared allergen 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.

If you have any questions about food sensitivities or allergies, please contact a Board Certified Allergist or your personal physician.

Kitchen Basics Allergen Statement/Soy

Kitchen Basics products are not formulated to contain soy.

Kitchen Basics products are manufactured in facilities that may also manufacture and/or package products that contain soy.  However, each facility that we utilize has a formal cleaning procedure that includes sterilization of lines, production areas, containers, utensils and any other equipment that will 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.

What is cross-contamination?

Cross-contamination occurs when a food does not itself contain a declared allergen 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.

If you have any questions about food sensitivities or allergies, please contact a Board Certified Allergist or your personal physician.

Kitchen Basics Allergen Statement/Gluten

Kitchen Basics products are not formulated to contain gluten.  Kitchen Basics products and testing processes are in compliance with the requirements set forth by the US Voluntary FDA proposed definition of "Gluten Free."

Kitchen Basics products are manufactured in facilities that may also manufacture and/or package products that contain gluten.  However, each facility that we utilize has a formal cleaning procedure that includes sterilization of lines, production areas, containers, utensils and any other equipment that will 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.  Kitchen Basics specifically requires batch testing for the presence of gluten to 20 parts per million.

What is cross-contamination?

Cross-contamination occurs when a food does not itself contain a declared allergen 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.

If you have any questions about food sensitivities or allergies, please contact a Board Certified Allergist or your personal physician.

Kitchen Basics Allergen Statement/Fish and Shellfish

Kitchen Basics products are not formulated to contain shellfish. 

Kitchen Basics' Seafood stock is the only stock that contains two or more of the following FISH:  anchovy, haddock, cod, Pollack, salmon, sole and/or flounder.  All of the other Kitchen Basics products do not contain fish.

All Kitchen Basics products are clearly marked.  Always check the label ingredients before you use a product.

Kitchen Basics products are manufactured in facilities that may also manufacture and/or package products that contain fish and/or shellfish.  However, each facility that we utilize has a formal cleaning procedure that includes sterilization of lines, production areas, containers, utensils and any other equipment that will 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. 

What is cross-contamination?

Cross-contamination occurs when a food does not itself contain a declared allergen 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.

If you have any questions about food sensitivities or allergies, please contact a Board Certified Allergist or your personal physician.

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