Frontier Soups produces 28 gluten free soup mixes. Laboratory testing by the Institute of Agriculture and Natural Resources Food Allergy Research & Resource Program at the University of Nebraska verifies that the gluten content in our 25 mixes is BLQ or below level of quantification. Read more >>>
Our Gluten-Free Soup 5-Pack includes our top selling Illinois Prairie Corn Chowder, South of the Border Tortilla Soup, Connecticut Cottage Chicken Noodle Soup, Minnesota Heartland 11-Bean Soup and Indiana Harvest Sausage Lentil Soup.
A BLQ (Below Level of Quantification) test result translates to less than 5 parts per million in the dried ingredients as measured by the highly-exacting ELISA test. We worked through the Celiac Sprue Association office in Omaha, NE to make sure we were meeting the needs and standards for gluten free labeling. Labeling on those 31 Frontier Soups identifies them as gluten free.
The Frontier Soups facility is not dedicated gluten free as we also house several gluten containing products, barley, wheat berries and bulgur wheat, in minimal quantities for specific soup mixes. We carefully segregate those wheat containing products in the storage and packing of soup mixes, and follow stringent procedures to avoid exposure of gluten free ingredients to any wheat product. All equipment utilized for gluten containing products is thoroughly cleaned after usage. Gluten containing products are packed on a once-a-month schedule under carefully controlled conditions. These soup packages are then kept segregated from all other products.
A gluten free diet is recommended in the treatment of celiac disease and for wheat sensitive people. Soup is an ideal meal solution providing nutrition and great taste to people whether seeking a gluten free diet or not! Take advantage of our Gluten Free Soup Five Pack that offers a savings or simply select for yourself from our 31 of 38 varieties.
We have searched out gluten free corn pasta Romania and substituted it for semolina pasta in our Connecticut Cottage Chicken Noodle, Ohio Valley Vegetable and Wisconsin Lakeshore Wild Rice soups.
Frontier Soups Has Met All the Requirements for the CSA Recognition Seal Program
Frontier Soups is a proud participant in the Celiac Sprue Association® (CSA) Recognition Seal Program and displays the CSA Recognition Seal on our packaging. The CSA Recognition Seal represents critical review of our manufacturing practices and procedures to provide risk-free choices for our gluten-free customers. In addition to verification testing with the most sensitive ELISA test available (5 parts per million), the CSA Recognition Seal proves our company's commitment to a quality gluten-free product for celiacs and gluten sensitive individuals.
The CSA Recognition Seal Program is reserved for the “Best of the Best” in risk-free choices and requirements exceed the “gluten-free” definitions proposed by the United States Food and Drug Administration (FDA) and adopted by the international Codex Alimentarius Commission.
- Thorough Ingredient Review. Ingredient review includes written documentation of ingredient specifications, Celiac and Allergen Check Lists, and documentation of ingredient sources for potentially questionable ingredients such as vanilla extract, flavorings, maltodextrin, vinegar, etc. to assure WBRO-free product.
- Facility Review. To assure WBRO-free processing, written documentation of allergen control plans, sanitation plans, and/or HACCP plans are required. Documentation of best practices procedures for receiving raw ingredients, storage, processing, and packaging are required. Employee sanitation procedures and training procedures for controlling cross or outside contamination are included in the facility plan. Facilities may be audited as a part of this procedure.
- Inspection of Packaging Materials. Packaging samples are provided to assure that no WBRO materials are included within packaging and that packaging procedures and materials eliminate the possibility of outside contamination after products leave the production facility.
- Testing. Verification of the absence of WBRO in ingredients and processing is accomplished through testing at the University of Nebraska Food Allergy Research and Resource Program (FARRP) laboratory using the RBiopharm RIDASCREEN® Gliadin ELISA test. This test, which is equally cross-reactive with gliadin/gluten for wheat, rye and barley has a lower limit of detection of 5 parts per million (ppm). Only products which test below level of quantification are accepted for the CSA Recognition Seal Program.
Current information on the Celiac Sprue Association and celiac disease is available at the CSA website, or by calling toll free 877-CSA-4-CSA.