The subject of allergens has become of great interest in the food world and we would like you to know how allergens are being addressed at Guittard Chocolate.
There are three situations in which allergens are present at Guittard Chocolate. First, all of our chocolate (non-dairy containing dark chocolate as well as milk chocolate) are produced on common manufacturing equipment. Since chocolate from a previous milk chocolate run may remain in the system (walls of tanks, inside piping, etc.) we cannot guarantee that the dark chocolate will be free of milk proteins. For this reason, any dark chocolate which does not have any dairy ingredient as a component of its formulation includes a prominent statement immediately following the ingredient statement that declares: Processed on equipment previously used to process milk chocolate.
Second, all of our chocolate is formulated with either sunflower lecithin or soya lecithin–less than 0.5%. Products are labeled accordingly with either "sunflower lecithin" or "soya lecithin."
Third, we do have almonds present in our facility. These almonds are restricted to the production on a single depositing line that does not run any Guittard chip products. Rework from the bar molding line does not re-enter any other produciton line of the Guittard Chocolate manufacturing system.
Guittard does not process or handle peanuts in our facility.
We do maintain a complete HACCP program including personnel training as it relates to allergens in our facility.
We hope that this information is sufficient for your needs. Should you have further questions, please do not hesitate to call us.