Tuesday, September 23, 2014

The First Day of Fall calls for Pumpkin Spice Donuts!

In what has become a much anticipated fall tradition we're pleased to announce that our Pumpkin Spice Donuts are available to order right now!



"a wonderfully spiced circle of heaven,"
"delights my insides and fills me with joy"
" It is like fall wrapped up in a neat little package"

As always these are available exclusively on our website or by calling toll -free 1-877-503-4466

Edmonton and area customers should visit www.getitfresh.ca for local availability. The donuts are in the store today!





Thursday, August 21, 2014

Introducing Two New Soft Breads - Whole Grain & Cinnamon Raisin

We are pleased to announce that Whole Grain and Cinnamon Raisin breads join our popular line of Soft and Healthy breads.


Whole Grain Bread

Made with Brown Rice, Quinoa and Teff, our Whole Grain Bread is our first product to carry the Whole Grain Council Stamp which indicates that a serving contains at least 8g of whole grains per serving.


Other nutritional highlights (per 2 slice 63g serving):
  • 5g Fiber
  • 0 Cholesterol
  • Only 2g Sugar
  • 3g Protein
  • Fortified with vitamins and minerals
Our new Whole Grain is different from our Multigrain bread in that it doesn't have seeds so it's perfect for kids and those who don't like "crunchy bits" in their bread. Like all our soft breads, you don't need to heat or toast it but if you do want toast or grilled cheese it toasts just like regular bread.

Cinnamon Raisin Bread

Our Cinnamon Raisin Bread is a true raisin bread, with raisins being 50% of the weight of the dry flour blend. Translation: Lots of plump raisins! With a touch of molasses and a pinch of cinnamon, this is the perfect breakfast bread. It is fantastic toasted and makes an amazing French Toast. But just because this bread is a bit on the fun side, doesn't mean that we haven't made it as nutritionally sound as possible.

Nutritional highlights (per 2 slice 70g serving):
  • 4g Fiber
  • 0 Cholesterol
  • 4g Protein
  • Fortified with vitamins and minerals
Both breads have been developed under our new Non-GMO road map and have labelling indicating that the ingredients used are not the product of genetic engineering.
These breads are available today from our website and will be coming soon to retailers across the continent over the coming months.
Where Can I Get The New Breads/How Can I Get My Store To Carry Them?     

 

Check out our Store Finder and if we know what a store is carrying, we list it for you.

If there's nothing close by to you yet or they aren't carrying the new breads, you can help! To get your local store to carry the entire line of Soft Breads & Buns it's important that they know you want to buy them.

Our Soft Multigrain and White Breads, Hamburger and Hot Dog buns available in every one of our distributor's warehouses and retailers can bring them in anytime. The two new breads are just now making their way in to distributors. Creating demand from retailers (by you asking for them) will help make them more widely available.

We've developed a handout you can give to your Local Store. There's room on the back of this letter for your comments, so you can let the store know you'd like to see them stock the New Soft Breads & Buns and why.

If you are a family of celiacs or belong to a support group, photocopy this letter, distribute to your family/group and hand them to the store manager. A stack of letters can really make an impact on retailers deciding whether or not to stock a product.

Download the letter now (pdf)

If you still don't want to wait, don't forget you can still always order directly from us.

Monday, July 28, 2014

Kinnikinnick Non-GMO Road Map



For several years, we've been getting requests from a portion of our customers to reduce or eliminate the use of GMO ingredients in our products. This is a huge and difficult undertaking given the other restrictions that we already have on our supply chain (gluten free, dairy free, peanut & tree nut free and kosher). We use a lot of  specialized ingredients and finding substitutes in the quantities we require can be very problematic. 

However, we have spent the last 2 years identifying non-GMO replacements for most of our ingredients that are currently GMO and have begun testing them throughout our entire product line. Starting with our new Vanilla Wafers, we are beginning the transition to non-GMO ingredients. It is our hope that all new products released will contain non-GMO ingredients. 

Coming this fall, we will be rolling out new packaging for existing products indicating when an ingredient is Not a product of genetic engineering .

 
It's important to note that we only indentify ingredients where there are GMO & non-GMO versions. There are no GMO versions of things like Potatoes, Rice and Cane Sugar that are currently approved for use in North America so we don't add any indicator. They are always non-GMO. 

Our current plan is to make the changes gradually starting with the staples; breads, buns and bagels. As we use up existing stocks of packaging, we will be reprinting them with the new identifying language. Cookies, donuts and mixes will follow but we don't have a timeline for completion of this project. 

At this time we do not plan to be "certified" Non-GMO, but we believe our labeling will be informative to those consumers who care about such things.

Thursday, July 24, 2014

Introducing Kinnikinnick Gluten Free Vanilla Wafers

Over the years, our top product requests have been gluten free "oreos", gluten free graham crackers and gluten free Vanilla Wafers. Well you've been able to get the first 2 in our Chocolate Vanilla KinniTOOS and S'moreables for a few years now. We are really pleased to announce that the final product that you've been requesting for so long is now available.
Almost everyone who has tried these has said "Oooh I can make that banana pudding thing again!" and yes you can but these are also great for all sorts of things including schools lunches and snacking right out of the box.

Like all our products, they are Gluten, Dairy, and Nut Free, OU kosher and they are also our first product to be made with non-GMO ingredients.

The New Kinnikinnick Vanilla Wafers are available now from our website and will be rolling out to retail stores over the next couple of months.

Since they are brand new, there's only a few stores who have committed to carrying the Vanilla Wafers and none have them in stock just yet.

We've developed a handout you can give to your Local Store. There's room on this letter for your comments, so you can let the store know you'd like to see them and why.

If you are a family of celiacs or belong to a support group, photocopy this letter, distribute to your family/group and hand them to the store manager. A stack of letters can really make an impact on retailers deciding whether or not to stock a product.

Download the letter now (pdf) 
 
Of course you can always order directly from us. 

And in case you've forgotten

Vanilla Wafer Banana Pudding
It's what Vanilla Wafers are made for!
Ingredients:
  • 1 box Kinnikinnick Vanilla Wafers
  • 1 Recipe Vanilla Custard (below) OR 1 package prepared vanilla pudding mix (gluten free)
  • 1 cup whipped cream
  • 4 medium bananas sliced in to 1/4" slices
In 4-6 small dessert dishes or glasses, add a Vanilla Wafer, a Banana slice and a layer of pudding/custard (about 3 tbsp). Repeat until dish is 3/4 full. Top with whipped cream. Refrigerate at least 1 hour or until ready to serve. For variety try Chocolate, Banana or Coconut Cream pudding.
Vanilla Wafer Pudding
Vanilla Custard
  • 6 large egg yolks
  • 3 cups milk
  • 1/8 tsp salt
  • 1/3 cup cornstarch
  • 3/4 cup granulated sugar
  • 1 1/2 tsp pure vanilla extract
Place egg yolks in a bowl and whisk until combined, set aside. In a saucepan combine milk, sugar, and salt; whisk over medium heat while slowly adding cornstarch. Cook over medium heat, stirring constantly, until mixture begins to thicken and comes to a boil (about 12-15 minutes). Remove from heat. Slowly whisk ½ cup hot milk mixture into egg yolks; then gradually pour yolk mixture into the saucepan, stirring constantly. Cook over medium-low heat, slowly stirring, until mixture begins to bubble, approximately 6-8 minutes. Remove from heat and add in vanilla.
See more in the Recipe Section of our website.


 

Friday, June 6, 2014

I Love Donuts

You may or may not know, but Kinnikinnick has been around since 1991. Our family has been involved since 1997. An awful lot has changed in those years, especially in the last 5 years or so. Availability, awareness and quality have all made incredible progress. It has also meant the gluten free industry has changed greatly, moving from what were mostly family run, mom and pop operations (usually with at least one celiac in the family), to corporate owners. The sense of community among manufacturers has also been lost to a large extent. In the early days, even though we were competitors, the sense was that "we were all in this together". For the most part that has been lost with the corporatization of the industry. If I'm to be honest, it's not as fun as it used to be.

Back in the early days, growing awareness about Kinnikinnick and our products meant many trips across Canada and the US. In the late 90's, part of my job, was traveling to the US, showing off our products to support groups. Now it's important to remember that the support groups of the late 90's were very much different than what they are today. Awareness in many areas was practically non-existent and group numbers were most often 30 people or less.

Aside from size, the difference between then and now was that these weren't "vendor fairs" or anything remotely like that. First I would try to find a support group in the general area I was going to be. This was in the very early days of "the web", before Google (Anyone remember AltaVista?) so finding things like support group contacts was much more difficult. My best tool was the Celiac ListServ (which still exists http://www.lsoft.com/scripts/wl.exe?SL1=CELIAC&H=LISTSERV.ICORS.ORG). If I could find a phone number or email contact (not always a given), I would contact the group and try to set up a time to come present to the group. These presentations involved doing a talk, a bit of QandA and then, everyone's favourite part, sampling of our products. For the most part, this contact was the first time most people had ever heard of Kinnikinnick, let alone tasted our products. I can even take some credit for getting some support groups started. In 1999 or 2000, I contacted someone in Stanford, CA and asked to come present to the support group. The person I talked to said that their group had dissolved due to lack of interest, but she said that she'd try to get a few people to come out. I met in a conference room at Stanford with about 25 people. A couple of years later, the Stanford Celiac conference had over 400 people attend.

In 1999 or 2000, I did an epic trip starting in New York and looping through New Jersey, Virginia, North & South Carolina, Georgia and finishing up across the full length of Tennessee, with stops in Memphis, Nashville and Knoxville. I did this all in a span of just over 3 weeks, with meetings almost every night in a different city. I put well over 3000 miles on the rental car. Thank goodness for unlimited mileage. If memory serves, the largest meeting was about 100 people in Raleigh, North Carolina at a hospital conference room. The smallest was to a group of 7 people in the dining room of a house in Memphis.

As owners, we still believe that it is important to get out to support group events to meet with customers and get feedback and new product ideas. We go to 15-20 shows a year. This past weekend, I was in Knoxville, TN for the Celi-Act Gluten Free Vendor Fair. I'd say they had well over 2500 people attend between 10am and 4pm. At about 10:30 in the morning, just after the doors opened, I had a reminder of why we started this in the first place. A woman came up to our table and said,

"I just wanted to let you know that Kinnikinnick was the first gluten free food my daughter ate. I came to a presentation your company made in the late 90's with my 3 year old daughter, who had just been diagnosed with Celiac. She had her first donut that day. After she tried it, she looked up at me and said (in her 3 year old voice) 'I love donuts!'

She then pointed to the young woman of about 15 standing next to her and said, "This is my daughter. Kinnikinnick is still our favourite company after all these years."

What she didn't realize was that I was the one who had served that little girl the piece of donut, way back then. What I didn't realize was that I remembered that little girl.

In the 17 years I've been doing this, I've seen an awful lot of change, and not all for the better, but one thing never changes. There is no greater satisfaction than having something you make bring a bit of joy into someone's life.

Happy Friday.

Jay Bigam
Kinnikinnick Foods.

PS. If you were at some of those early meetings, I'd love to hear from you in the comments.

Saturday, January 11, 2014

Routine testing of ingredients discovers undeclared dairy, five Kinnikinnick products recalled

Update March 13, 2014

While our recall is complete, it looks like there may be many other companies affected by this contaminated ingredient. The manufacturer has just recalled 166,000 lbs of dried egg distributed throughout the US, Canada, Mexico, Denmark and Costa Rica. 


Just to repeat, we no longer use products from this manufacturer.

January 23, 2014 Update




Message to our Valued Customers         

As you may know, Kinnikinnick has recalled products on 2 occasions in the last month. These recalls are the result of undeclared milk in whole egg powder which was manufactured in the US by a major egg processor.   

As part of our ongoing in-house ingredient testing program, in mid-December, we discovered amounts of milk contamination in a retention sample. We have documentation from this HACCP, SQF, USDA & Kosher certified manufacturer certifying that no milk allergens are present in the product or the facility.  Subsequently we received assurances from the manufacturer which reiterated that eggs are the only allergen present.  In order to double check our in- house test results we have been sending samples to a leading allergen testing facility in the USA in order to verify our results.  When the lab confirmed our results, we notified the Canadian Food Inspection Agency (CFIA), FDA and USDA of our findings in early January and began the first recall of Kinnikinnick products. The distributor of this ingredient in Canada, Burnbrae Farms, has currently recalled 4 lots of this ingredient.

Based on these findings we began an investigation into other lots of this ingredient and found additional contamination, leading to the expanded recall. 

As of today, additional lots of this ingredient are under investigation by the CFIA and our own lab.
Rather than have an successive recalls as lab results come in, we have decided to voluntarily recall all products produced prior to eliminating the manufacturer as an ingredient supplier in late December 2013. This notice states “All lots Up to and including" and lists a Best Before date. See HERE for affected Best Before dates.

This has been a very difficult way to learn that not all ingredient manufacturers take basic food safety, GMP’s and allergen controls as seriously as we do at Kinnikinnick.


 Jerry Bigam
President & CEO
Kinnikinnick Foods.

January 16, 2014 Update.

Further testing has found another lot of egg powder contaminated with milk. We have added additional lots to the original recall. Please see http://consumer.kinnikinnick.com/dsp/allergyalert_01102014.cfm for a full listing of affected lots. Three lots of egg powder has been recalled by the Canadian distributor.


January 11, 2014

Kinnikinnick CEO Jerry Bigam on the voluntary Recall of a limited number of Products labelled ‘Dairy Free’

“As of this morning I need to announce that through our Ingredient Testing Program we have found dairy contamination in one of the egg products that we buy.  I want to emphasize that this recall applies only to those consumers who have an allergy to dairy products.  The majority of our customers are gluten intolerant and this recall does not affect them.   If you have an allergy to dairy products please return the items to your local store for credit.  If you purchase through our Home Delivery Program please contact us directly.

Like all food manufacturers, we require documentation confirming that no allergens are present in the ingredients that we buy.  We only purchase ingredients from suppliers that can provide the required Gluten Free and Allergen Free Assurances.   Moreover, we maintain our rigorous commitment to food safety by testing all incoming ingredients for allergens in our own Laboratory.  Recently we have expanded our Ingredient Testing Program to include more intensive testing for dairy and peanut contamination rather than relying on the Allergen Free Assurances from ingredient suppliers.

During a routine lab test as part of our expanded  Ingredient Testing Program, we found unacceptable levels of dairy contamination in an egg ingredient.  Subsequently tracing this ingredient, we found traces of dairy in a small number of our finished products.  As a result we have advised the Canadian Food Inspection Authority and the US Food and Drug Authority of this finding and are recalling all products identified with the specific Lot Code.

For any consumer who is not intolerant to dairy, these items are perfectly safe to consume, so enjoy them as you normally would.

A recall is never a good event, but this unfortunate experience does emphasize that our Ingredient Testing Program is critical to ensuring that we provide the safest allergen free food possible.  Regular, independent testing of ingredients used in allergy friendly foods is an absolute requirement.

 I apologize to our customers who rely on our ‘dairy free’ assurances and can only add that with the enhanced testing and changes to our supply chain, that going forward you will be find our products will continue to be the safest gluten free, dairy free, peanut free and tree nut free bakery items in the market”.


The products that may contain some dairy contamination include:
Kinnikinnick Pancake and Waffle Mix
Kinnikinnick Kinni-Kwik Bread and Bun Mix
Kinnikinnick Panko Crumbs
Kinnikinnick Original Homestyle Waffles
Kinnikinnick Cinnamon Brown Sugar Waffles

Affected Best Before codes are available on the Kinnikinnick Website at www.kinnikinnick.com or contact the company Toll Free at 1 877 503 4466

To read more about our testing and quality control visit

http://blog.kinnikinnick.com/2013/08/5ppm-gluten-labeling-and-science-vs.html
http://blog.kinnikinnick.com/2013/08/kinnikinnick-k2-facility-earns-haccp.html
http://blog.kinnikinnick.com/2011/05/gluten-testing-certification-dedicated.html


Kinnikinnick Foods Inc. is a major supplier of gluten free products in North America.  Over the years, the company has reformulated all of its products to be not only gluten free but also dairy free, nut free, tree nut free and sesame free.  As a result it provides one of the most comprehensive selections of bakery products that are allergy friendly.  

Monday, September 9, 2013

Kinnikinnick Pumpkin Spice Donuts are available to order Now!

In what has become a much anticipated fall tradition we're pleased to announce that our Pumpkin Spice Donuts are available to order right now for shipping the week of September 16.



"a wonderfully spiced circle of heaven,"
"delights my insides and fills me with joy"
" It is like fall wrapped up in a neat little package"

As always these are available exclusively on our website or by calling toll -free 1-877-503-4466

Edmonton and area customers should visit www.getitfresh.ca for local availability.