Why we're changing our recipes

"For thirty years we've listened to our customers, taking allergens out and creating nutritious foods families can share, allergic or not", explains Kinnikinnick CEO/owner Jerry Bigam. He started the company because his wife and son have Celiac disease. "Back in 1991 there we no gluten-free products on the market. Kinnikinnick pioneered the first great-tasting gluten-free baked goods in North America, which is why we soon became the number one brand, with the first online food delivery service to your door". 

After gluten, the company took dairy out of its baked goods, because children with autism seemed to do much better on a gluten-free, dairy-free diet, according to their parents. 

As the number of people allergic to nuts and peanuts continued to rise, we also removed them from our gluten-free range. 

Research also began to show that people with one allergy, often have at least one other, if not more.  That's why we continued taking out the worst allergens: soy, sesame, fish and now eggs. 

Today, you can enjoy many of our most popular products, now free from eggs and the Top 8 allergens.  Plant-based Pizza Crusts, buns, breads, waffles and donuts.

Many of our cookies (except Vanilla Wafers), Montanas Chocolate Chip and Ginger Snaps) are already free from the Top 8 allergens. 

We've also got a whole range of new products in the mix, coming soon. Soft allergen-free protein cookies and brownies, soft and seedy nutritious breakfast cookies. You asked for cinnamon buns and soft pretzels, so we're working on those. To keep up to date with new product launches and promos, be sure to sign up for our newsletter. 

We have to be very inventive replacing gluten, dairy, soy and eggs. They are powerful natural emulsifying agents and protein sources which provide structure to baked goods.

Taking them out of our recipes demands lots of research for alternatives. "We work closely with our suppliers to find the best allergen-free ingredients out there; that is no easy feat!" explains Luis Rojas, Product Innovation Lead, "Cross-contamination of ingredients within the supply chain is a reality and to be certain we use only the safest ingredients. We test everything to ensure the safety of our supply".

Rojas also points out that many of our competitors don't follow the same safety standards we do. They have chosen to continue using one or two types of allergens because it's easier to source ingredients and make products with them in the recipes.

We at Kinnikinnick go by the standard that all our products must be scrumptious enough so everyone can share them, allergic or not.

We believe allergen-free, gluten-free products should taste and perform as good as or even better than their “conventional” counterparts. We set our bar extremely high and deliver every time.

Because so many of these products are available online exclusively months before they're in supermarkets, it's worth signing up for our newsletter.  You'll get 10% off your first order, and once you've made a purchase, we send out great deals, discounts and 'be the first to try' promos by email to our loyal online family. 

Enjoy all the new products.

Share them with friends and family at home and on social media to help us #SBreadTheWord.