Mulay’s receives allergen-free certification

LONGMONT — Mulay’s Inc. has achieved a Free From Allergen Certification, the first-ever meat company to achieve the accreditation.

Mulay’s sausages have been certified to be allergen free. Courtesy Mulay’s.

Mulay’s, a Longmont sausage and meatball company, completed a third-party audit by Kitchens with Confidence officially certifying its products free from the “Big 8” allergens. The audit examined recipes and ingredients, as well as third-party sources and the production facilities. Ongoing testing is also a requirement of the certification. All policies, procedures and operations were evaluated to ensure allergen-free manufacturing practices without the possibility of cross contamination.

The “Big 8” allergens responsible for 90 percent of all food-allergy reactions include wheat, milk, eggs, soy, tree nuts, peanuts, fish and shellfish. These allergens are among some of the most common ingredients found in the home, in restaurants and at the grocery store.

According to FARE, (Food Allergy Research & Education), researchers estimate that up to 15 million Americans have food allergies, a number that is increasing each year. Anaphylaxis is a severe, potentially life-threatening allergic reaction triggered by the body’s immune system, leading to more than 300,000 emergency room visits every year.

Mulay’s is run by Loree Mulay Weisman, its president and co-founder.

LONGMONT — Mulay’s Inc. has achieved a Free From Allergen Certification, the first-ever meat company to achieve the accreditation.

Mulay’s sausages have been certified to be allergen free. Courtesy Mulay’s.

Mulay’s, a Longmont sausage and meatball company, completed a third-party audit by Kitchens with Confidence officially certifying its products free from the “Big 8” allergens. The audit examined recipes and ingredients, as well as third-party sources and the production facilities. Ongoing testing is also a requirement of the certification. All policies, procedures and operations were evaluated to ensure allergen-free manufacturing practices without the possibility of cross contamination.

The “Big 8” allergens responsible for 90 percent of all food-allergy reactions include wheat, milk, eggs, soy, tree nuts, peanuts, fish and shellfish. These allergens are among some of the most common ingredients found in the home, in restaurants and at the grocery store.

According to FARE, (Food Allergy Research & Education), researchers estimate that up to 15 million Americans have food allergies, a number that is increasing each year. Anaphylaxis is a severe, potentially life-threatening allergic reaction triggered by the body’s immune system, leading to more than 300,000 emergency room visits every year.

Mulay’s is run by Loree Mulay Weisman, its president and co-founder.