Our bakery is dedicated GLUTEN-FREE and WHEAT-FREE.
No products containing gluten are allowed in the production area.
We plan our production carefully to avoid any unintended cross contamination. After any production using a major allergen (milk, sesame), we only produce other products containing the same allergen during that week. In addition to daily cleaning, every Friday we have a major cleaning in which all surfaces and machine parts are thoroughly disinfected and washed. We approach organic production in the same way: following any use of conventional ingredients, all production surfaces must be disinfected and washed before organic products are produced.
Allergens we currently use (January 2019)
We use whole or ground sesame seeds in most products. For products that do not contain sesame we mark "may contain traces of sesame" and we recommend those with severe sesame allergies do not eat our products.
MILK PROTEIN & WHEY PROTEIN
Used in "Swedish Protein Deli" products only.
The oats we use are certified gluten-free and organic and each batch is tested for gluten before we receive it. Because some people that are sensitive to gluten also can react to oats, all of our products containing oats are labelled with a code issued by the Swedish Coeliac society that begins with "OATS".
While not considered an allergen, organic buckwheat is used in all Vilmas products and those with known senitivity to buckwheat should not eat these products.
Allergens previously used (now discontinued)
NUTS (ALMONDS & HAZELNUTS)
Discontinued in November 2018.
GLUTEN (WHEAT, RYE, BARLEY)
Discontinued in July 2017, after which the bakery was sanitised during five weeks before re-opening as dedicated gluten-free. All surfaces were tested for gluten.