On Sun, 24 Feb 2008 [log in to unmask] wrote:

> I don't understand. Why would you think that soymilk would be processed on a
> dairy line, or that chocolate soymilk would be treated any differently than
> any other soymilk?

Why would you think it wasn't?  Lots of foods with non-dairy ingredient 
lists (some even claiming to be non-dairy or parve) get manufactured using 
equipment that handles other products, sometimes dairy products.

It's entirely possible the plain and chocolate are manufactured in 
different facilities and the chocolate shares equipment with actual 
chocolate milk.

ZenSoy for example produces a parve chocolate soymilk that I determined 
was dairy contaminated.  Upon contacting the company, I was told their 
chocolate soymilk is produced on a shared line that also handles 
dairy...but that it's cleaned between runs.  Clean enough for kosher 
status isn't necessarily clean enough for allergy sufferers.

I've had similar encounters with certain brands of parve non-dairy ice 
cream substitutes.  i.e. reaction, followed by admission from the 
manufacturer that their product is made on a shared line that's cleaned 
between dairy/non-dairy runs.

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  Jon Lewis                   |  I route
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