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Subject:
From:
Helen Fernety <[log in to unmask]>
Reply To:
Milk/Casein/Lactose-Free List <[log in to unmask]>
Date:
Fri, 20 Mar 1998 01:44:30 -0500
Content-Type:
text/plain
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>I just found a truly dairy free parmesan, maybe folks already know about
>it.  It is by Soymage and the jar says 100% dairy free, no casein and it
>is labeled OU pareve.  It is soy based and seems ok with our dairy free
>kids, I have to check on the gluten content still.
>
>Larissa Blechman

Hi Guys ------- Just a note worth reading.

Helen

SOYMAGE Loses Kosher Pareve Certification - 2/98

Galaxy Foods Soymage line is marketed as completely dairy free, contains no
animal fats and no casein and is the world's largest line of pareve kosher
cheese products. But due to discrepancies in the production process this
line of dairy-free cheeses has lost it's kosher status from the Orthodox
Union. Pareve is the Kosher status given foods that are certified as dairy
free under strict kosher laws. Because if this problem we cannot recommend
any soymage products until Galaxy Foods regains it's Kosher pareve
certification again.

We also caution that this line of cheeses was still marked as pareve kosher
after the certification was pulled per our kashrus source*. The following
cheeses in this line can no longer officially carry the OU parve symbol and
we
advise shouldn't be eaten by persons that require dairy-free diets.

 1. Soy Singles - Individually Wrapped
 Slices

- Mozzarella
- Yellow
- American

                                        4. Chunks - Low Fat

                                              - Mozzarella
                                              - Cheddar
                                              - Jalapeno
                                              - Italian Herb

  2. Soymage Grated Parmesan
                                        5. Soymage Cream Cheese
  3. Soymage Sour Cream



*Source: Kashrut.com received the above kashrus alert information by fax
from the Orthodox Union on September 22, 1997 and again on January 22, 1998.

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