Things You Should Know
Posted on 20. Nov, 2009 by admin in History
Why Kay’s Naturals?
At Kay’s Naturals we have surveyed the vast landscape of so-called nutritious foods and determined that the missing link is a Better Balance™of protein, carbohydrates, fiber and fats. Kay’s all-natural, gluten-free line seeks to fill this gap with food that has a healthy balance of great taste, low calories, lean soy protein, zero cholesterol, lower carbohydrates and fiber. Our foods also provide a complete amino acid profile.
A recent study from Harvard Medical School found that most gluten free products currently available in the market place are high in starch and that many gluten-free formulations lack essential nutrients.
How is Kay’s Naturals different?
Kay’s Naturals has chosen to focus on a healthier balance of ingredients:
-
100% gluten-free
-
30-35% natural soy protein
-
10-18% healthy fats
-
10-12% fiber
-
20-40% carbohydrates
Every 1-ounce (28g) serving has:
-
8-10gnatural soy protein
-
100 -110 calories
-
9g -13g carbohydrates
-
1g – 3g fiber
-
Low saturated fats/no trans fats
Cost of Protein vs. Cost of Sugar and Starch
Most snacks and cereals are made of 80-90% starch and sugar. This is because starch
and sugar are cheap. Protein, on the other hand, costs 15-20 times more than starch or
sugar. Thus, most snack and cereal companies avoid using protein in their foods, and
even when they use protein, it is only a small percentage (8-10%) of the final product.
In addition, all Kay’s Naturals foods are always free of artificial sweeteners, flavors,
colors and preservatives.
ARE YOUR PRODUCTS RUN ON A GLUTEN FREE LINE?
We are often asked why we claim to be gluten free then make a disclosure that wheat and gluten are run on the same lines. Our facility is used by small and large companies and most of the products we make are in fact wheat free & gluten free. The facility does make one product that is run 2 times a year on the pretzel line that contains wheat, which is why we make the disclosure on the package. We test all product for gluten free before shipping.
We follow strict GMPs (Good Manufacturing Practices) and a HACCP program (Hazard Analysis of Critical Control Points). The equipment is cleaned thoroughly between all production runs including back to back gluten-free products.
We do not, however, simply rely on the cleaning process to prevent cross-contamination. We take the extra step of testing our non-gluten products at an outside lab with each run for cross-contamination. This way we can also check for any cross-contamination that may have happened before the raw ingredients reached our facility. We have had this testing program in place for a number of years and the products have tested gluten-free each time.
