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OWYN protein bars are produced with the highest industry standards to ensure no cross-contact with any top 8 allergen.

SMART SOURCING.

At the source of supply for each ingredient, our contract manufacturer undertakes a rigorous vetting of every supplier to ensure low risk of cross-contact with the Top 8 allergens.

DOCUMENTED CHAIN OF CUSTODY

OWYN's contract manufacturer oversees and records the movement and storage of each ingredient at every stage in the process, from the vetted ingredient supplier all the way to the contract manufacturer.

OWYN maintains a comprehensive electronic database of allergen testing documentation, including individual ingredient lot test results, contract manufacturer finished goods lot test results, and 3rd party laboratory finished goods lot-level test results.

EVERY INGREDIENT IS TESTED FOR THE TOP 8 ALLERGENS.

EVERY LOT. EVERY TIME.

OWYN tests every lot of every ingredient before every manufacturing run. Using accredited 3rd party laboratories, OWYN tests for the presence of Top 8 allergens using Enzyme-Linked ImmunoSorbent Assays (ELISA).

Except for gluten, there is no FDA standard for allergen thresholds for any of the Top 8 allergens. OWYN requires all ingredients to contain less than the lowest established detectible amount of the Top 8 Allergens, except for Gluten. The lowest detectible amount varies by allergen, and can be reviewed on our allergen testing chart below. Gluten is required to contain less than the FDA gluten-free standard of 20 parts per million.

protein bars
Top 8 Cross-Contact Tests Lowest Detectible Amount in Parts per Million (PPM) RESULT
     1. Peanut
Peanut Allergen 2.5 <2.5 ppm
     2. Tree Nuts
Almond Allergen 2.5 <2.5 ppm
Brazil Protein 2.0 <2.0 ppm
Cashew Protein 2.0 <2.0 ppm
Coconut Allergen 2.0 <2.0 ppm
Hazelnut Allergen 2.5 <2.5 ppm
Pecan Protein 2.0 <2.0 ppm
Pistachio Protein 2.0 <2.0 ppm
Macadamia Protein 1.0 <1.0 ppm
Walnut Protein 2.4 <2.4 ppm
     3. Soy
Soy Allergen 2.5 <2.5 ppm
     4. Milk
Milk Allergen 2.5 <2.5 ppm
     5. Shellfish
Crustacea Allergen 2.5 <2.5 ppm
     6. Fish
Fish Allergen 2.0 <2.0 ppm
     7. Egg
Egg Allergen 0.4 <0.4 ppm
     8. Wheat
Gliadin R5 FDA STANDARD
Gliadin (Component of Gluten) 20.0 <20.0 ppm
Expressed as Gluten 20.0 <20.0 ppm

SEGREGATE, SANITIZE, TEST

OWYN's contract manufacturer’s facility utilizes allergen swab testing to ensure there are no trace amounts of Top 8 allergens that may have been processed in a preceding production run. The only Top 8 allergens present at OWYN's contract manufacturer’s facility are milk, soy, tree nuts and wheat.

OWYN FINISHED PRODUCT IS INDEPENDENTLY TESTED FOR THE TOP 8 ALLERGENS.

EVERY LOT. EVERY TIME.

Every lot of finished goods is tested for the presence of Top 8 allergens using accredited 3rd party laboratories. OWYN won’t clear final product for shipment until documentation is received verifying that the finished product contains no cross-contact with any Top 8 allergens.

Except for gluten, there is no FDA standard for allergen thresholds for any of the Top 8 allergens. OWYN requires all ingredients to contain less than the lowest established detectible amount of the Top 8 Allergens, except for Gluten. The lowest detectible amount varies by allergen, and can be reviewed on our allergen testing chart below. Gluten is required to contain less than the FDA gluten-free standard of 20 parts per million.

Top 8 Cross-Contact Tests Lowest Detectible Amount in Parts per Million (PPM) RESULT
     1. Peanut
Peanut Allergen 2.5 <2.5 ppm
     2. Tree Nuts
Almond Allergen 2.5 <2.5 ppm
Brazil Protein 2.0 <2.0 ppm
Cashew Protein 2.0 <2.0 ppm
Coconut Allergen 2.0 <2.0 ppm
Hazelnut Allergen 2.5 <2.5 ppm
Pecan Protein 2.0 <2.0 ppm
Pistachio Protein 2.0 <2.0 ppm
Macadamia Protein 1.0 <1.0 ppm
Walnut Protein 2.4 <2.4 ppm
     3. Soy
Soy Allergen 2.5 <2.5 ppm
     4. Milk
Milk Allergen 2.5 <2.5 ppm
     5. Shellfish
Crustacea Allergen 2.5 <2.5 ppm
     6. Fish
Fish Allergen 2.0 <2.0 ppm
     7. Egg
Egg Allergen 0.4 <0.4 ppm
     8. Wheat
Gliadin R5 FDA STANDARD
Gliadin (Component of Gluten) 20.0 <20.0 ppm
Expressed as Gluten 20.0 <20.0 ppm