Sunday, November 19, 2017

More November 2017 Chocolate Related Recalls

No rest from Recalls this month, Sisters and Brothers in Chocolate. I'm trying to stay on top of these for us all. Please follow the links back and check your pantries!

-------------------- Recalls and Allergen Alerts --------------------

Figi's Issues Recall Alert 

Figi’s Companies, Inc of Marshfield, WI is recalling the following 2 products that are related to the GKI FOODS LLC Dark Chocolate Products recall because it may contain undeclared milk allergen.  People who have an allergy or severe sensitivity to milk run the risk of serious or life- threatening allergic reaction if they consume these products.

Figi’s Gift #0368 Christmas Gingersnap Variety – The tin contains 5.5oz of the dark chocolate gingersnaps (all lots are being recalled).

Figi's Gift #0368 Christmas Gingersnap Variety Tin

Bulk dark chocolate gingersnaps are packaged in a plastic bulk bag with approximately 8-12 ounces of product (all lots are being recalled).

Figi's Dark Chocolate Gingersnaps Bulk
The recalled dark chocolate gingersnaps were distributed nationwide through mail orders.  The mail order gifts are Figi’s Gift #0368 packed in a gold tin with an old-time winter scene on the lid.  It contains a variety of gingersnaps and were distributed nationwide through a distributor who sold directly to consumers. The bulk dark chocolate gingersnaps in clear plastic bags were only distributed through Figi’s Outlet Store located in Marshfield, WI.

No illnesses have been reported to date in connection with this problem.

Figi’s was notified by our supplier that there is a potential for the undeclared milk allergen.

Consumers who have purchased (or received) Gift #0368 Christmas Gingersnap Variety containing 5.5oz of the dark chocolate gingersnaps (all lot numbers) or the bulk-packaged dark chocolate gingersnaps from our Outlet Store are urged to return them to Figi’s for a full refund. Consumers with questions may contact Figi’s Companies, Inc. Monday – Saturday, 9am-5pm CST at 1-800-437-3817.

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Germack Dark Chocolate Almond Bark
Germack Roasting Co Recalls  Dark Chocolate Almond Bark

Germack Roasting Co, is recalling its 5 ounce and 1lb packages of Germack Dark Chocolate Almond Bark because they may contain undeclared milk. People who have allergies to milk run the risk of serious or life-threatening allergic reaction if they consume these products.

The recalled Dark Chocolate Almond Bark was distributed to the retail store at Eastern Market in Detroit, MI and through mail orders.

The product comes in a 5 oz and 1 lb, clear plastic packages and was sold between 9/20/2016 and 10/30/2017 with the UPC codes 088401520105 and 11681398.

No illnesses have been reported to date in connection with this problem.

Germack was notified by supplier (GKI) on October 30, 2017 via email for this recall. Since then the production of the product has been suspended until FDA and the company are certain that the problem has been corrected.

Consumers who have purchased Dark Chocolate Almond Bark are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 313-784-9484, Monday- Friday between 8:00am- 3:00pm EST.
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Dilettante Espresso Blend Recall Label

Seattle Gourmet Foods of Kent, Washington is recalling 127 cases of Costco item # 2335, Dilettante Chocolates Espresso Blend, Espresso Beans in Semisweet, Milk and White Chocolate, because it may contain undeclared almonds.  People who have an allergy or severe sensitivity to almonds run the risk of serious or life-threatening allergic reaction if they consume this product.

Dilettante Chocolates Espresso Blend was distributed to Costco Business Centers located in Lynnwood, Washington and Tukwila, Washington, and Costco Northwest located in Salt Lake City, Utah between August 22, 2017 and November 9, 2017.

The product is packaged in a clear plastic bag, net weight 5-pounds and has the UPC 37041 05211.  The affected product is labeled as Dilettante Chocolates Espresso Blend, Item# 2335, Lot Code 12287, and has the Best By 021619.

There have been no any illnesses or deaths reported to date in consumption of the recalled product. No other Dilettante packaged products are affected.

The recall was initiated after the firm discovered the chocolate covered almonds were mixed and packaged with the Dilettante Espresso Blend.  Product was distributed in packaging that did not reveal the presence of almonds.

Seattle Gourmet Foods is deeply sorry for the inconvenience this may have caused to our customers and has implemented a more standardized control of blending procedures to avoid errors like this in the future.

This recall is being made with the knowledge of the U.S. Food and Drug Administration.

People who have an allergy or severe sensitivity to almonds should not consume the recalled product and should return Dilettante Chocolates Espresso Blend to the place of purchase for a full refund.  Consumers with questions may contact the company at 1-206-957-9834 from 5:00am to 3:30pm PST on Monday to Friday.
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Weis Dark Chocolate Bark
Lipari Foods, LLC. Recalls

Lipari Foods, LLC has issued a voluntary recall of specific dark chocolate products packaged by sister company JLM due to an undeclared milk allergen. People who have an allergy or severe sensitivity to milk run the risk of a serious or life-threatening allergic reaction if they consume these products. The products are safe for consumption by those who do not have an allergy or severe sensitivity to milk.

The products were distributed to retail stores throughout Alabama, Florida, Illinois, Indiana, Iowa, Kentucky, Louisiana, Michigan, Minnesota, Missouri, Nebraska, Ohio, Pennsylvania, South Carolina, Tennessee, Virginia, Wisconsin and West Virginia.

Products were distributed under the Weis and All Natural brand names or as generic product without branding.

The affected products can be identified by: checking this link because the chart is too large to copy and paste here.

The brands are:

"All Natural"

"Generic"

"Weis"

There are no reported illnesses in connection with these products to date.

This was brought to our attention by our sister company, JLM after they received an initial recall notification due to undeclared milk allergen within the ingredients labels for select dark chocolate bulk product from our  manufacturer, GKI Foods. As a precaution, Lipari Foods private label and non-branded products are being recalled as they are mislabeled. We are working closely with the FDA to ensure that all affected product has been pulled from commerce.

Consumers who have purchased this recalled product should not consume it. They should return it to the point of purchase. Consumers with questions should call Customer Service at 800-729-3354, 8:15 am – 4:30 pm, EST, Monday through Friday.

Saturday, November 18, 2017

Farm Fresh Chocolates Take Roots

Earlier this week I introduced you all to Lisa Nelson, the owner and force beyond Roots Chocolates in Wisconsin. Today I'm going to take you all along with me as I tried her 15-piece chocolate box. I didn't just sit down and stuff my face with these chocolates, I followed our standard testing procedures and spread the testing out over several days writing about each chocolate flavor as I tested it. I worked my way through the box as you will see in this article -- starting at the upper left and going row by row. Aren't these squares of chocolate lovely to just look at? I'll include close-ups of each one as you are introduced to them. The label that was wrapped around this box hide a wonderful surprise -- it has a photo list and brief description of several flavors that Roots Chocolates makes. As you may recall in the past I've bemoaned not knowing what a flavor might be not so much for the flavor but for fear of allergens which I know many chocolate lovers struggle with. Roots Chocolates sent me this box of chocolate free in exchange for a fair and honest review; no other form of compensation was received.

Tart Cherry, Roots Chocolates
Tart Cherry has a gentle wave pattern in shades of red and pink. I cut the square in half (I'm going through dental treatments that do not affect my ability to taste but I do need bite sized foods now). The inside is a fudgy looking center that has a strong dark chocolate and light cherry fragrance. I let one half melt on my tongue. The first flavor is the chocolate, not bitter to me but then I love darker chocolates as you all know. Then the cherry essence appeared getting more tart yet remaining sweet until the truffle finally melted away. The other half I chewed. The shell made a light sound and the chocolate flavor was immediately joined with the cherry on my tongue. The tartness didn't build as strongly enjoying this piece in this fashion and it allowed the chocolate to blend better with it. I really liked this truffle.

Lavender Honey, Roots Chocolates
Lavender Honey is rather plain looking, only a small tick of chocolate on the top identifies it. Even before cutting this square open I could smell the lavender. The inside looks very similar to the previous piece of chocolate; the lavender scent is about the same. Letting half of this piece melt in my mouth revealed that the lavender and chocolate is well balanced. A touch of sweet honey slowly was revealed but the chocolate remained strong as it melted. When I chewed other half I found it was a bit firmer than the previous flavor. The chocolate was the dominant flavor, the lavender and honey secondary but clearly there. I liked this flavor both ways though I got more of a cocoa rush form letting it melt on my tongue.




Carmato, Roots Chocolates
Carmato is the one flavor that gave me hesitation. In the letter Lisa Nelson sent me she states that the flavor is made using her "heirloom tomatoes" that are made into a caramel. I didn't even know you could make caramel from tomatoes! I'm curious but still this is unique flavor and I want to be fair so I try to maintain no expectations beyond chocolate. I think the red on the top of this square looks a bit like tomato sauce spread over it. This has a strong chocolate scent and something I can't quite place. Once cut in half, the inside has a look and consistency of caramel and there is a tomato scent that isn't unpleasant but it overwhelms the chocolate. Letting the first half melt on my tongue makes the chocolate primary flavor; it melts I get a sweet light tomato taste then a tart caramel flavor.  The caramel is sticky and I hope I can test the second half fairly. Chewing it makes the caramel not as sticky and blends the chocolate, tomato, and sweet flavors together. In this case, I like this piece best when chewed.

Lapsang Souchong, Roots Chocolates 
Lapsang Souchong is a tea flavor so I turned to our Tea Acolyte for his expertise but he had never had this type of tea before. Still he is far more familiar with tea and love many types so he can be more objective than I can be. This is rather plain looking but is that a tea leaf on the top? What did our tea lover think? He starts with chewing one half of the piece first. The initial flavor was WOW, it tastes like delicious smoke, the type you'd want for an aromatic BBQ. The next thing I thought I'd taste would be bacon but no, it is chocolate, darker but not bitter chocolate. The inside is truffle consistency, the ganache makes a snapping sound when I bit into it. He lets the next half melt in his mouth. The chocolate is the first flavor and the smoky flavor is more subtle, the two flavors blend very well together. I want this type of tea now! Tasting the thing on top reveals it is mostly likely a piece of the tea leaf. This was cool, I'd eat more of these!

Mint Basil, Roots Chocolates
Chocolate Mint Basil has green circles of various shades and sizes on the top of it. Since green is one of my favorite colors, this one appealed to me visually the best of the 15 pieces. Prior to cutting it in half it has a very strong, dark chocolate scent but once opened the mint was certainly there, too. I let the first half melt on my tongue. The first flavor was the chocolate followed closely by basil; I use basil a lot in my cooking. The mint is more of a cooling sensation until the half has melted the ganache coat off then the basil and mint kicked in strongly. Chewing the second half brings out the mint and the basil more but they blend very well with the chocolate. I loved this piece and enjoyed the cool feeling in my mouth after I enjoyed it.


Sea Salt Sugar Baby, Roots Chocolates
Sea Salt Sugar Baby appears to have both seas salt and sugar crystals on the top of it. When I cut it in half I gasp in surprise -- this is a caramel, a very firm not gooey caramel. That's a problem right now with my dental work that I'll be dealing with for 16-24 months. I let one melt on my tongue but the other I give to my partner to try out for you all. The sea salt is in the crystal, the saltiness doesn't extend to the caramel (tangy) or the chocolate ganache. It takes several minutes for the caramel to melt. First flavor was the salt followed by the caramel which dissolved quickly on tongue. Finally the dark chocolate. It all mixed together very nicely. We each liked this but I'm sad I couldn't try it by chewing, too.



Holy Mole, Roots Chocolates
Hole Mole is molé as in the Mexican sauce not as in the animal that is digging tunnels all over our bad year. As I'd expect from a Mexican style chocolate, the red peppers on the top hint that this will be spicy hot. To me, peppers and spice doesn't really have a scent, it is more a tingle when I breath them in and I got that tingle when I cut this piece in half. Are you familiar with my pattern now, Sisters and Brothers? Yes, I let the first half melt on my tongue. The dark chocolate quickly channels the heat through the ganache. Then I discover a more solid center that has texture and a hint of tartness... Interesting. Chewing the second half blends the chocolate and heat more uniformly but I lose the textural differences. This is a warm sensation in my mouth, not too hot and I'm very sensitive to spicy heat so this is a pleasant surprise for me.

Ol Fashion, Roots Chocolates
Ol Fashion names comes from the alcoholic drink so I turned to one of our alcohol specialists for her opinion. The Old Fashioned drink is made muddling sugar with bitters, then adding alcohol, such as whiskey or brandy, and a twist of citrus rind -- I think the sugared piece on top may be the citrus rind but I wonder if that flavor is also in the chocolate. What did our specialist think? It's good. The first flavor is the dark chocolate and the top piece is a wonderful candied orange piece. It all blends just like an Old Fashioned should. Can't smell the whisky but it is strong to her taste buds. The whiskey is every stronger when she let it melt on her tongue. Can I have more? Compared to previous wine, liquor, and beer truffles, I've had this is on point in terms of blended flavors.

Ms. Figgy, Roots Chocolates
Ms. Figgy is topped with purple flower designs, the color may refer to the fig's not yet ripe coloration and the fake that the flower is inside the pod that later becomes what we eat. (I had to do research to figure that out myself.) I wish my camera was good enough to show you the inside, there are little pieces of something, maybe figs. There is supposed to be a port wine and I've had that so I'm not out of my element to test this one. The port is a stronger fragrance than I expected. I switch things up and chew the first half -- there is a cracking sound and I'm biting into something but it isn't hard, the port flavor is very strong threatening to overpower the dark chocolate. Letting the second half melt in my mouth lets the dark chocolate out first but the port follows quickly. I can feel the little pieces and as I work them with my tongue I get the sweet fig flavor. Interesting flavor and I wonder how it would pair with a glass of port.

Beer Naked, Roots Chocolates
Beer Naked required our alcohol specialist's attention but she was happy to help. Has a dark chocolate scent and she bites into it eagerly. The center is more solid than she expected, not as creamy. No beer flavor or buzz, only chocoolate when chewing it. Hopefully the beer will come out when she lets the next half melt in her mouth. The dominant flavor is dark chocolate, after several moments there was a subtle lighter beer flavor, not hops and not malts as she was expecting from the description. The pretzel pieces on top did nothing as far as our tester was concerned. At the end, our testers wonders if part of her disappointment was that she was hoping for a beer she is familiar with from Wisconsin called Totally Naked.


Pumpkinator, Roots Chocolates
Pumpkinator has orange stripes and given the layout of the guides I think they are supposed to be horizontal stripes. If I didn't know the name of this piece I'd still guess pumpkin spice because that traditional scent came through the ganache very strongly and only increased after I cut it in half. The dark chocolate is the first flavor when I let it melt in my mouth but the sweet pumpkin and a kick of spices builds up by the moment. Once the ganache has melted the inside is quick to follow but the chocolate flavor is constantly there. Chewing it makes the pumpkin and the spices come out more and I'm left with a little tingle in my mouth but the chocolate was still there. Great blending of the flavors for this piece that makes me want a chocolate pumpkin pie. Who can give me one of those for Thanksgiving?

Aronia, Roots Chocolates
Aronia has more chocolate drizzled on the top. The aronia berry is not something I've had before but the pictorial guide warns that it is astringent and bitter so this may pack a punch. The inside is very dark, nearly black and has a fudgy texture. I'm not sure what Aronia is supposed to smell like, but the dark chocolate has a gentle smoky fruit scent to it particularly after I cut it in half. The chocolate tastes very dark as it melt on my mouth. As it melts I get a similar texture to the Ms. Figgy then a burst of fruit that is not very sweet but definitely not tart or sour either.





Espresso, Roots Chocolates
Espresso is clearly a coffee flavor. If you have doubts, note the yellow coffee bean designs on the top. As with tea, I'm not a fan, so I turn to our Mocha Acolyte's palate. She can smell coffee immediately. She chews one half of the square and her face makes a pleased but surprised look. That's good. Again with a very good balance of dark chocolate and deep espresso coffee. Sometimes the coffee chocolate taste burnt or bitter but this one is very balanced with a strong espresso and a strong dark chocolate flavor that blends beautifully. Both chewing and letting it melt created the same flavor balance. Loved it!




Pechuga Mezcal, Roots Chocolates
Pechuga Mezcal is an agave distilled alcohol so I turned again to one of our alcohol specialists for help with this one. Smells only like dark chocolate. She makes a face when chewing the first half, trying to sort out the flavors. There is an initial smokiness to the dark chocolate, no tequila flavor but then the smoky flavors hits hard at the end; the dark chocolate flavor is strong throughout. Letting it melt in her mouth revealed more of the tequila flavor versus the smokiness until the end though it is smoother than when chewing. Letting it melt was her prefered method but both tasted well balanced.






Raspberry, Roots Chocolates
Raspberry is a flavor I can tolerate but as pretty as the red top is on this piece, I decided to give it to one of our Acolytes who loves raspberries above almost any other type of fruit. The raspberry is a light fragrance. Chewing it reveals a vinegary edge to the raspberry that is shocking, it tastes like a balsamic vinegar so maybe that was added? There seeds but they are tiny, they don't get stuck in my teeth. Oddly the chocolate does not make it through when I chew this half piece. Letting it melt in my mouth the first flavor is the vinegary raspberry but now the chocolate starts to come through because the vinegar flavor is not as strong. It is much better to enjoy this by letting it melt in your mouth if you want a chocolate and not a vinegar flavor. Yet, I still like it because the vinegar enhances the raspberry flavor and this was a good balance of tart not sour which can happen with raspberry.

Beyond these 15 flavors, Roots Chocolates offers even more, often seasonal because they use farm fresh ingredients whenever they can right from Lisa Nelson's farm. To me, these chocolates are a lot like truffles but since Roots Chocolates does not use that word, I've tried to avoid it. All three testers loved most of the pieces we tried and agree they were delightful to try. The use of fresh ingredients and are a woman-owned business are a plus here on The Chocolate Cult. The box of Roots Chocolates earn a Sacramental Status for pleasing our five senses and for those reasons, too.

Wednesday, November 15, 2017

Meet the Woman Behind Roots Chocolates

Lisa Nelson of Roots Chocolates
Sisters and Brothers in Chocolate, please help me welcome Lisa Nelson of Roots Chocolates. Welcome to The Chocolate Cult, Lisa.

Thank you for contacting me to talk about Roots Chocolates!

You have a long family history in agriculture that ties directly into Roots Chocolates. If you don't mind let's talk a bit about that history and we'll get into chocolate in a few questions. How many generations of farmers are in your family?

I am the fourth generation owner of my family farm.  I grew up milking cows, baling hay and just being a normal farm kid. No one in my family was a confectioner. I got the baking bug from watching my mother bake cookies and desserts. I was always there to taste test!

You mentioned how that family history is incorporated into the marketing of your chocolate. On the label of the 15-piece box you sent us, your family is right there front and center. Would you tell our readers who that farmer is and why you honored him on the label?

The first part of my brand name, Roots, comes from being the fourth generation owner of my family farm. The picture you see on my box label is of my father on my farm in the 1930's. They were to poor to afford horses to pull equipment, so they used the cattle on the farm for it. My father isn't around any longer, but I loved spending time with him. I gained so many of my work ethics and values from him. It just seemed fitting to include him in my branding.

You mention on the Roots Chocolates website that you loved sweets as a child. Were chocolates a big part of that love or did you have other flavors you preferred?

I've always loved chocolate and desserts. I learned allot from watching my Mom make desserts during the holidays.  However, I've always had an affinity for chocolate.  When I started working with chocolate professionally, I really learned how different the mass produced products you find on store shelves are from making my own chocolates with chocolate or cacao beans that I have a direct decision in purchasing and using.

Chocolate Slabs at Roots Chocolates
You have had a varied career ranging from food to computers. Which industry does you enjoy working in most?

Chocolate of course! I enjoyed the ever changing world of technology, but not the corporate environment. When I lost my job in technology, the first person I called was my sister. She said, "I'm so sorry you lost your job."

I said, "I'm so happy I lost my job! It's the push I needed to really focus on what I feel is important in life. I'm going to launch a chocolate business!"   

I think my sister thought I was crazy. I'm just glad that I don't have to work for in the corporate arena any longer. I love making a product that is interesting and unique.  When I started, I figured I'd give it a shot. If people didn't like my chocolates, then it wasn't meant to be.  That hasn't been the case!  I'm going on nine years in business as a Farmer and Chocolatier. I love it!

Do you think that having such varied professional experiences has helped you create and run Roots Chocolates?

I do! Having a background in technology has helped me understand the workings of a website and social media. Being a farmer gives me the opportunity to experiment with growing things that would taste great in chocolate. 

Let's talk chocolate now. Do you personally prefer white, milk, or darker chocolates?

Dark, single origin.  I make chocolate bars from the bean as well.  There is definitely and art to it. Getting beans from different countries, and even regions in countries, affects the flavor of cacao beans. I'm like a little kid when it comes to experimenting with flavor profiles, both cacao beans and the chocolate I use for my truffles.  

While I prefer dark chocolate, I'm all about the flavor profile when developing a truffle flavor.  If the flavor I'm working on calls for white or milk chocolate, then that is what I use.

When you were a personal chef did you work with chocolate very often?

My focus as a personal chef was mainly to make prepared dinners for my customers. Desserts were secondary, so I didn't make them as often because my customers didn't request dessert.

You use a lot of fresh ingredients that you grow on your own farm. Does this mean that you have a lot of seasonal flavors?

Roots Packed Boxes
Yes! Having seasonal selections is great because customers get excited anticipating a chocolate to be released.  For example, my Chocolate Mint Basil is available as long as the mint and basil are growing on the farm.  The Aronia berry isn't ready until later in the fall, so it is released later.  And our Quince are the last fruit that we pick, so it is the last seasonal I have the opportunity to make before the snow flies.  However, I do have a raspberry chocolate in my collection available year around.  The raspberries are plentiful on the farm, so I get so many that I freeze them over, It provides me with a year-around chocolate!

We have about 40 different things growing on the farm from fruits to herbs.  Not all of them are ready for prime time yet. It takes allot of care and patience to wait five years for a tree to bear fruit to use in a chocolate. I take great pride in the end product.

We have already tested your chocolates so I have a few specific questions from our testers. Without giving away any trade secrets I hope you are willing to answer them. How did the idea of making caramel from tomatoes occur to you for your Carmato flavor?

I tell people I dream in chocolate. And it's true!  I grow heirloom tomatoes in my strawbale garden each year. When they are at perfect ripeness, I pick them and process them for the Carmato (heirloom tomato caramel).  I figured a tomato is a fruit, so why not highlight those beautiful tangy, sweet notes in a caramel?

Our tea expert was very impressed by the Lapsang Souchong but he was curious. Is the tea smoked when you get it or is that a process you do when you make the chocolate?

I buy the organic Lapsang smoked all ready. I tried many samples from various vendors before settling on the one I use. I love the flavor! It is the truffle that won me an International Chocolate Award this summer in New York.

Our alcohol specialist thought that your Beer Naked flavor might be made with one of of the Wisconsin beers she loves but it didn't taste like that. Do you use a particular brand of beer for that chocolate?

Wisconsin has a very large craft beer market.  I'm partnered with a local brewery in Waunakee, WI that is little over a year old. They have my chocolates on their menu to pair up with their beers. 

Finally, which flavor is your favorite of all of those that you make?

In my standard collection, which are the chocolates I always have available, the Ol' Fashion is my favorite.  It has lots of Wisconsin in it. Wisconsin distillery, Wisconsin bitters, and muddled cherry juice from my farm cherry trees. I candy my own orange rind for the decoration because I'm too picky and can't find a candied orange rind on the market that suits my tastes.

Of the seasonals, I'd have to say the SassSquash is my favorite. It's local farm squash with our farm grown ginger.  I tell people there are sightings of the SassSquash on the farm. It makes people smile.

Thank you, Lisa, for answering our questions.

Sunday, November 12, 2017

1 More Brand Caught Up in the GKI Foods Chocolate Recall

The mislabeled fallout from last week continues. Read the text and follow the links, do not assume the only products are those I managed to get photos of please.

--------------------Recalls and Allergy Alerts ------------------

DSD Merchandisers Dark Chocolate Almonds
DSD Merchandisers, Inc. Recalls

In cooperation with the GKI Foods LLC recall of Dark Chocolate Almonds due to an undeclared milk allergen, DSD Merchandisers, Inc., Livermore, CA, is voluntarily recalling bulk Dark Chocolate Almonds and pre-packaged Dark Chocolate Almonds. All lot numbers are affected. This recall is an extension of the GKI Foods LLC recall announced on October 27, 2017.

People who have an allergy or severe sensitivity to milk run the risk of a serious or life threatening allergic reaction if they consume these products.



The products were sold at:

Safeway, Pak N’ Save and Vons stores in Northern California, Hawaii and Nevada.

Safeway and Albertsons stores in Oregon and Washington.

Nugget Stores, North State Grocery-Holiday / SavMor, Top’s Market, Murphy’s Markets, Andy’s Markets, NorCal Produce.

DSD Merchandisers, Inc. is voluntarily recalling the products with the following UPC’s and PLU numbers:



There have been no illnesses reported to date.

Consumers who have purchased this product should discontinue use immediately and return the product to the place of purchase for a full refund. Consumers with questions regarding this recall should contact DSD Merchandisers, Inc. at (925) 449-2044, Monday to Friday 8:00 am to 5:00 pm, PST. Consumers with questions or concerns about their health should contact their physician.

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