Hi, I am one of the co-founders of Nourishe. There are lots of great questions here about cross contamination and our products so I thought I'd jump in on the discussion...despite the fact it's been a while since these comments were posted.
Gluten free (GF) seems to be the fastest growing food product segment and it can definitely be difficult to know what is safe to purchase. Especially if the product is not certified GF. I am gluten sensitive which is not nearly as serious as celiac disease, but I definitely understand what it feels like to be "glutened." I am hopeful the new FDA requirements around GF will create positive change within the food industry even though many feel it does not go far enough.
We do use The Cannery facility which also handles wheat. Our production is purposely limited to times when the facility is not in use by anyone else. We use a "prep" area not located in the baking/kitchen area. All surfaces are stainless steel and sanitized before starting. We use only our own equipment, including our own dedicated mixer (we bought it new).
We are currently implementing regular gluten testing on batches of finished mix. Almost every ingredient we source is certified gluten free. The few that aren't are randomly tested and we are constantly on the lookout for certified GF sources. Our ingredients are also double sealed and stored in containers with lids to prevent contamination during storage.
Our baking mixes are not certified gluten free, as it is quite costly (like certified organic) and not feasible for us until we have a dedicated GF facility. It is in the future plans as we grow. We certainly understand that many celiacs will not be comfortable purchasing our product until we are certified GF.
The Trolley Stop and it's owners have been a fantastic business partner. They currently carry our mixes in their market. And while I completely understand commentor kalisah about wanting prepared baked goods versus mixes, we are not prepared to enter that business until we can ensure that what we are serving meets every standard, both the federal guidelines and those we set for ourselves.
We welcome any questions. You can email me at nicole (at) nourishe.me. - Nicole Heckman, Nourishe Co-Founder
Thank you for the article on this important issue. We have had the same population in the Memphis area for at least the last thirty years, but now it is spread out over a wider and wider geography. Definitely not sustainable growth. I agree with the other comments that we need make the city a more attractive place to live and stop encouraging/enabling folks to move further and further out.
By Richard Alley
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