Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Buitoni Alfredo Sauce


IrishCeliac

Recommended Posts

IrishCeliac Newbie

Warning on Buitoni Alfredo Sauce:

My daughter had a reaction to Buitoni Alfredo Sauce, the kind sold in the refrigerated section. No gluten ingredients are listed, but it is made on shared equipment. Apparantly it is enough to cause a reaction. Life would be so much easier if the labeling laws were implemented and that was indicated on the product label! Here is the company's response:

Thank you for taking the time to contact us about BUITONI® Refrigerated Sauce. We welcome questions and comments from loyal consumers such as yourself and appreciate this opportunity to assist you.

Please note that all of our products contain wheat derivatives or are manufactured on the same production lines and equipment as the gluten containing products.

We are committed to providing you with products that live up to your high standards for taste, quality, nutrition and enjoyment - in short, "the very best." We appreciate your interest in our products and hope you will visit our website often for the latest information on our products and promotions.

]Sincerely,

Julie Welsh

Consumer Response Representative

Link to comment
Share on other sites
  • 4 weeks later...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



gfreemom72 Newbie

Try Classico...they have a great alfredo sauce and it says Gluten-Free right on the label! Cheers!

Warning on Buitoni Alfredo Sauce:

My daughter had a reaction to Buitoni Alfredo Sauce, the kind sold in the refrigerated section. No gluten ingredients are listed, but it is made on shared equipment. Apparantly it is enough to cause a reaction. Life would be so much easier if the labeling laws were implemented and that was indicated on the product label! Here is the company's response:


Thank you for taking the time to contact us about BUITONI® Refrigerated Sauce. We welcome questions and comments from loyal consumers such as yourself and appreciate this opportunity to assist you.
Please note that all of our products contain wheat derivatives or are manufactured on the same production lines and equipment as the gluten containing products.
We are committed to providing you with products that live up to your high standards for taste, quality, nutrition and enjoyment - in short, "the very best." We appreciate your interest in our products and hope you will visit our website often for the latest information on our products and promotions.
Sincerely,
Julie Welsh
Consumer Response Representative

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,997
    • Most Online (within 30 mins)
      7,748

    gameboy68
    Newest Member
    gameboy68
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Legumes can be a source of wheat contamination, but I assume that you use versions labelled "gluten-free."
    • Scott Adams
      You may want to look into Benfotiamine, which is the fat soluble version of B1.
    • Scott Adams
      Be sure all testing is completed before going gluten-free, that is, unless you are certain that gluten is the culprit and have decided not to eat it again. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Jujuconnor
    • GardeningForHealth
      As a side note, it seems that medical science has evolved in the past 5-6 years regarding Celiac Disease, and I am now catching up. It seems that anything that disrupts the microbiome sufficiently enough can--in genetically susceptible individuals--lead to Celiac Disease. I have been reading now that antibiotics, excessive simple carbohydrates such as refined sugars and starches, the manner of birth such as C-section vs vaginal delivery, the diversity of one's diet, the presence of certain bacteria or viruses, can all contribute to microbiome dysbiosis, which can lead to Celiac. This is fascinating research.
×
×
  • Create New...