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What Is Up With Annie's?

wschmucks

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wschmucks Contributor
wschmucks
Posted

Hi there!

I remeber somone else asking this a while back and was wondering if there was any resolution. What is up with Amy's brand saying "gluten free" and then siting that the product is made in the same facility/ equipment as wheat products. I feel like it's physically impossible for it to be gluten free! It did not say that the product was tested for gluten level or anything else. The product in question was their black refried beans. I think I'm going to write and inquire-- as if our lives arent confusing enough!

Has anyone gotten sick or had experiences with Amy's?

Sorry for the "Annie's" in the title-- it wont let me edit it out. I meant Amy's (no coffee today :-))

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JNBunnie1 Community Regular
JNBunnie1
Posted
Hi there!

I remeber somone else asking this a while back and was wondering if there was any resolution. What is up with Annie's brand saying "gluten free" and then siting that the product is made in the same facility/ equipment as wheat products. I feel like it's physically impossible for it to be gluten free! It did not say that the product was tested for gluten level or anything else. The product in question was their black refried beans. I think I'm going to write and inquire-- as if our lives arent confusing enough!

Has anyone gotten sick or had experiences with Annies?

Can I ask if you mean "Annie's" or "Amy's"? I've never seen beans in a can from "Annie's".

dilettantesteph Collaborator
dilettantesteph
Posted

I think I had problems with Annie's burgers. They are made in a facility that processes wheat.

GFqueen17 Contributor
GFqueen17
Posted

This is from the Annie's website...

ANNIE'S RICE PASTA AND CHEDDAR

Annie's Rice Pasta & Cheddar is produced in a completely wheat- and gluten-free facility.

Gluten/Wheat? NO - no gluten ingredients used at the facility.

but i have never heard of annie's canned beans either.

wschmucks Contributor
wschmucks
Posted
  • Author
Can I ask if you mean "Annie's" or "Amy's"? I've never seen beans in a can from "Annie's".

Yes!-- I meant Amy's. SORRY!! The Amy's beans, not Annies!

lbd Rookie
lbd
Posted

I stopped buying all Amy's products. They used to be nice to take for lunch when I had to grab something quick and didn't have leftovers to take to work. But every time I ate them, I felt bad immediately afterwards. I teach, and twice I had to leave the classroom, grab a colleague to watch the class, and make it to the restroom quickly. I noticed they started out saying gluten-free, then many went to No Gluten Added which makes me very suspicious. Too bad, because they actually taste pretty good.

Laurie

pixiegirl Enthusiast
pixiegirl
Posted

I don't do Amy's any more I get sick every single time I eat them. Bummer.

Susan

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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