10% OFF ALL SUBSCRIPTION ORDERS!
Family

THIS IS PERSONAL

We and our children have life threatening food allergies. And we’re committed to setting the benchmark for how to avoid cross-contamination with the Top 8 food allergens.

Two of our senior executives, including our CEO, serve on the Board of Directors of FARE (Food Allergy Research and Education).

OWYN ready to drink has the highest industry standards to ensure no top 8 allergen cross-contamination.

SMART SOURCING

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

documented chain of custody

OWYN 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 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.

strawberry
Top 8 Cross-Contamination/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 1.0 <1.0 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 1.4 <1.4 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 tests for the presence of Top 8 allergens that may have been processed in a preceding production run.

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

EVERY LOT. EVERY TIME.

schedule

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-contamination with any Top 8 allergens.

checklist

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-Contamination/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 1.0 <1.0 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 1.4 <1.4 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

Instagram