Gluten free diets have become increasingly popular in recent years, with more and more people choosing to avoid gluten for health or dietary reasons. For those following a gluten free diet, it’s important to check labels and understand which foods contain gluten and which do not. One common refrigerator staple is sour cream. But when it comes to sour cream brands, is Daisy gluten free?
What is Daisy brand sour cream?
Daisy is a popular brand of cultured dairy products, including sour cream, cottage cheese, yogurt, and more. Their sour cream products are available in full fat and low fat options, in sizes ranging from single-serve cups to 16 ounce tubs to large family and catering sizes. Daisy states that their sour cream is made using four simple ingredients: cultured cream, skim milk, enzymes, and guar gum. It does not contain any artificial flavors, colors, or preservatives.
What is gluten?
Gluten is a protein found in grains like wheat, barley, and rye. For those with celiac disease or non-celiac gluten sensitivity, consuming gluten can cause a range of gastrointestinal and other symptoms. Those following a gluten free diet aim to avoid all foods and products containing gluten. Some other sources of gluten include breads, baked goods, pasta, cereals, beer, and other processed foods containing wheat, barley, or rye as ingredients.
Why check if sour cream is gluten free?
Dairy products like milk, cheese, and sour cream are naturally gluten free. However, some dairy products may contain small amounts of gluten due to added ingredients, cross-contamination or sharing production equipment with gluten-containing foods. For those requiring a strict gluten free diet, it’s important to check labels and product information carefully. Even a tiny amount of gluten can trigger symptoms and health issues.
What Daisy says about gluten in their sour cream
According to Daisy Brand’s website and product labels, their sour cream products do not contain any wheat, barley, rye, or gluten ingredients. They are labeled as gluten free. The company states:
“Daisy Brand Sour Cream does not contain wheat, rye, barley, oats and their hybridized strains. We do process products on equipment shared with milk, which contains gluten, and cannot guarantee absence of gluten exposure. Consumers with celiac disease or other sensitivities should exercise judgment in consuming.”
So while the products themselves do not contain gluten, there is the possibility of cross-contamination in shared facilities.
Certifications
Daisy’s website states their products are certified as gluten free by the Gluten Intolerance Group (GIG), which requires less than 10 parts per million of gluten. Daisy’s products are also certified kosher dairy by Orthodox Union. Their certifications help provide assurance of the steps Daisy takes to avoid gluten and allergen cross-contamination in their facilities.
Allergy warnings
In the allergen and dietary needs section of Daisy’s website, they specifically call out that their sour cream is free of wheat, rye, barley, and oats. They have clear labeling around allergen and gluten information.
Are other dairy products from Daisy gluten free?
In addition to sour cream, Daisy Brand makes a wide range of cultured dairy foods including:
– Cottage cheese
– Yogurt
– Sour cream dips
– Cream cheese
– Half & half
– Whipped cream
According to their website, all Daisy products follow the same protocols for avoiding gluten cross-contamination and are certified gluten free to less than 10ppm by GIG. However, consumers with celiac disease or sensitivities should use their own judgement.
How is Daisy’s sour cream produced and processed?
Daisy explains their production process on their website:
– Fresh pasteurized cream is delivered to the Daisy facilities in refrigerated trucks
– The cream is tested to ensure it meets quality standards
– Selected cultured are added to the pasteurized cream at precise temperatures to begin the culturing process
– The cultured cream is held in large batches while culturing occurs and desired flavor and acidity levels develop
– The cultured sour cream then goes through a specific heating and cooling process which gives it the appropriate smooth, thick texture
– The sour cream is packaged into consumer containers and goes through metal detection to ensure safety
– Products are immediately chilled prior to cold chain delivery across the country
Avoiding cross-contamination
To avoid potential gluten cross-contamination, Daisy:
– Uses separate equipment and machinery for culturing their gluten-free dairy products
– Has strict equipment cleaning procedures between production runs
– Follows rigorous product changeover processes when switching between different products
– Performs extensive product testing both in-house and by third-party labs
– Meets strict standards for certification by organizations like GIG
What do customer reviews say?
Overall, customer reviews of Daisy sour cream are very positive, with most people commenting on its rich, creamy taste and smooth, thick consistency. Here are some examples of reviews that also mention gluten:
Sarah K. on Influenster:
“I love that Daisy has so many gluten free options. Being gluten-free can be so limiting but with brands like Daisy it helps so much! Their sour cream is so tasty.”
Lizzy G. on Safeway:
“My son has celiac so we rely on brands labeled gluten free. Daisy meets that strict standard so I have confidence buying it.”
James D. on Amazon:
“No issues with gluten after using this sour cream. It tastes fresher than other brands too.”
So based on reviews, most gluten-sensitive customers who rely on Daisy’s gluten free labeling haven’t reported any issues consuming their products. Those with celiac disease can feel comfortable using Daisy sour cream based on their certifications and production processes.
Is there any risk of cross-contamination?
Despite Daisy’s stringent production protocols, there is always a small risk of cross-contamination when products are processed on shared equipment. Daisy clearly communicates this possibility for consumers with celiac disease or sensitivities. They recommend individuals use their own judgment and preference to determine if Daisy products fit their comfort level for avoiding gluten.
Those with minor gluten sensitivities or intolerances may be able to safely consume Daisy’s certified gluten-free sour cream without issue. However, people with celiac disease or more serious sensitivities may want to exercise additional caution and opt for brands produced in dedicated gluten-free facilities to eliminate any slight risk.
What other brand options are there?
For those wishing to be extra cautious, there are some sour cream brands that are made in facilities completely free of gluten exposure:
– Organic Valley sour cream – Certified gluten-free to <5ppm, produced in a dedicated gluten-free facility - Nancy's sour cream - Certified gluten free to <20ppm, made in a gluten-free facility - Green Valley Creamery lactose-free sour cream - Certified gluten-free, made in a dedicated facility - Redwood Hill Farm goat milk sour cream - Certified gluten free to <10ppm - Clover Stornetta sour cream- Certified gluten free, made in a dedicated facility These brands may be optimal choices for those with more severe celiac disease or gluten issues who want to remove any slight cross-contamination risks. However, they are typically more expensive options.
Some final tips
When purchasing any gluten-free products, be sure to always check the label each time you buy it. Manufacturers can sometimes change their recipes, ingredients and processing without notice. Being an avid label reader is key for gluten free diets.
Look for credible gluten free certifications like GFCO, ensuring the product contains less than 10 or 20ppm of gluten. Also look for labels indicating the product is made in a gluten-free facility for added assurance.
Contact the manufacturer if you ever have any questions or concerns about changes to ingredients, processes or certifications. They should clearly disclose any gluten risks.
Pay attention to allergen warnings on labels related to wheat, barley, rye or gluten. Avoid products with advisory statements about the possibility of gluten exposure during production.
When in doubt, seek out brands produced in dedicated gluten-free facilities to minimize cross-contamination risks if you are highly sensitive. These facilities exclusively process gluten-free foods.
The bottom line
Daisy sour cream products themselves do not contain any wheat, barley or gluten-based ingredients. The brand has robust protocols in place to avoid cross-contamination in production facilities. All Daisy sour cream is certified gluten free to <10ppm by reputable third party organizations like GIG. While their certifications and processing controls minimize risks, Daisy does not make their sour cream in a dedicated gluten-free facility. There is a slight possibility of trace gluten exposure during production. Daisy clearly communicates on their website and packaging that their products may not suitable for those with celiac disease or gluten sensitivities, and it is up to individual discretion and preference to determine if their certified gluten-free products fit specific dietary needs and risk tolerance. Those with celiac or who are highly sensitive may prefer to opt for brands made in dedicated gluten-free facilities. However, Daisy sour cream remains a good option for many gluten-free consumers looking for tasty, widely available sour cream with proper gluten free labeling and certifications.
Conclusion
When shopping for gluten-free foods like sour cream, proper labeling, certifications, allergen information and manufacturing processes should all be considered carefully – especially for those with celiac disease or high sensitivity. Daisy’s clear communication, rigorous production protocols and third party certifications help make their sour cream a viable choice for many gluten-free diets. However, individuals must weigh their personal level of risk comfort when deciding if Daisy fits their dietary needs. Choosing products made in dedicated gluten-free facilities can provide added assurance for those who are extra cautious about trace cross-contamination.
