FAQs

At Edward & Sons we are mindful of customer concerns and continually work to advance packaging improvements. We direct our packing facilities to select cans with no detectable levels of BPA. While some packaging suppliers offer what they describe as BPA-free cans, we perform independent tests to validate their claims. As of 12/31/2011, all of our can linings have been tested by a licensed, domestic third party laboratory for Bisphenol A (BPA) using a High-Performance Liquid Chromatography (HPLC) method. The following cans showed “no BPA detected” when tested via HPLC Method.

Our BPA Statement

Yep! We are a supporter and contributor of the Green Palm Project and insist upon sourcing palm oil from companies who are members of the Roundtable for Sustainable Palm Oil (RSPO). We are very conscious of the sustainability of our products and do our best to protect the environment from which we feed.

At Edward & Sons we believe that everybody is different and every body has different needs. Please reference our allergen table. Kindly reach out to our customer service with any specific questions as we are always happy to help!

Nope! We use unripe green bananas which have very limited taste. Once the banana flour is baked into your final product the taste has a earthy wholesome flavor to it. The texture is light and fluffy, making it an easy flour substitute unlike other gluten free flours that have a grainy texture.

We pick and peel young, organic green bananas before most of their starch has a chance to ripen into sugar. We dry them carefully to protect their mild flavor and to maximize their resistant starch. Finally, we mill them into a fine, gluten-free flour. Nothing but bananas!

 Our organic banana flour contains about 35% resistant starch by weight. In other words, 100g of banana flour will contain about 35g of resistant starch."

Baking with our Organic Banana Flour will impart a smooth texture and subtle, delicious flavor to cakes, pastries, and more. When replacing grain flour in baking recipes, use 25% less green banana flour. It has many other uses, stir it into a gravy or sauce to thicken and enhance nutritional profiles or simply add it to your shakes and smoothies for added iron, potassium, and beneficial resistant starch!

Banana Flour Recipes

No. Bananas and Plantains are two entirely different fruits. Plantains are starchy, used as a vegetable, longer than bananas, and have thicker skin. Bananas are sweet when ripe, eaten as a fruit, shorter than plantains, and have thinner skin. Plantains are members of the banana family, but they are starchier and lower in sugar, so they are usually cooked because of the high starch content. Our banana flour does not contain plantains.  

We appreciate the question, because many conventional bouillon cubes rely upon commercial, refined MSG as a primary ingredient. MSG, which stands for monosodium glutamate, is the sodium salt of glutamic acid. It's a common amino acid imparting flavor naturally to all fermented foods, such as malt, soy sauce, or Parmesan cheese. It's even found in human breast milk. In 1907, a Japanese chemist patented a method of extracting monosodium glutamate from naturally occurring glutamic acid and commercially marketed MSG began soon after. Although the FDA does not make the distinction, we see a difference between glutamic acid present in food and the chemically processed, refined MSG sold by some flavor suppliers. We do not use refined MSG as an ingredient or processing aid in our cubes. However, our yeast extract ingredient contains naturally occurring glutamic acid, which may trigger an MSG reaction in some MSG-sensitive people. Once again: when in doubt, speak with your doctor.

Unfortunately not. If the broth is not refrigerated we highly recommend you do not consume it as there could be growth of bacterial toxins that cannot be eliminated by re-heating.

Nutritional Yeast

Corn.

Yes. As long as the containers are tightly sealed the breadcrumbs will not lose their crunch. They become dormant when frozen.

Baker's Yeast.

Kosher Salt.

The rice flours are steamed to create a dough. The dough is then rolled out, cut into round shapes and baked.

Thailand.

Medium grain brown and white rice.

Nope!

The color is dependent on how the black sesame seeds "bleed", which unfortunately cannot be controlled.

It is dried at a temperature range of 95° - 100°C (203° - 212°F) until the moisture level is less than 3%.

It is not required, but it is recommended for a fresher product

No. It is dried at a temperature range of 95° - 100°C (203° - 212°F) until the moisture level is less than 3%.

That is coconut skin and safe to eat.

Coconut milk may naturally separate and solidify when cold. Spoon the coconut milk into a glass container, which you place in a bowl of hot water. As milk softens, store well to restore to smooth consistency.

 Can specifications allow no materials known to contain BPA and testing has found no BPA in them, we describe these cans as BPA-Non-Intent, which is the strictest BPA standard offered by the can industry. Please be aware that there is currently no USA or Canadian government standard for a BPA-Free claim. 

BPA Statement

Store at room temperature and shake well before using to prevent separation.

After the can has been opened, refrigerate the remaining liquid in a sealed container and consume within 4 days after opening. We do not recommend consuming past the best by date.

It acts as an emulsifier to keep the fat and the water in suspension.

Yes and will last approximately 3 months. But kindly note the consistency may become grainy. We recommend freezing the milk in an ice cube for easy portions.

Yes, it is safe. This discoloration is the result of the product being preservative free. We recommend shaking the can before opening.

This is normal. Condensed Coconut Milk does not contain as much protein as a dairy condensed milk so it will not be as thick. To thicken the consistency you can place the can in the refrigerator for a couple of hours. Keep in mind it will thicken quite a bit and may even be hard to stir.

Yes. This is caused by cold temperatures and because we do not add many fillers. This can be broken up with a utensil.

Approximately 3 days.

Gum acacia is an emulsifier that stabilizes flavors and beverages. It is derived from the hardened sap of various species of the acacia tree. Native Forest Coconut Milk Powder manufactured in 2018 now contains gum acacia instead of sugar esters. 

3 days.

Yes. The color can vary from off white and cloudy to yellow.

Heat will diminish some of the vitamins and nutrients. There is no substitute for opening a fresh coconut and drinking the water.

The can is made of tin plated steel and it is lined with Epoxy Phenolic.

It is simply ground coconut meat. It's best in sauces, soups and smoothies to add coconut flavor without liquefying recipes.

Yes. As long as you won't mind bits of coconut pulp all you have to do as water until the desired consistency is reached.

No. It is heated at a temperature range of 95° - 105°C (203° - 221°F).

In a sealed container or zip lock bag in the freezer or refrigerator.

Yes. The clear layer is coconut oil and yellow layer is coconut pulp.

Yes. It will last approximately 3 months.

The soy is oil that the Vitamin E oil is in.

Yes! However, we recommend cooking it for the best taste and texture. 

This is due to the brine the jackfruit is packed in which is naturally absorbed.

Yes! Freeze in a covered airtight container or heavy duty freezer bag and use within 1 - 2 months.

Corn.

Wheat glucose syrup and wheat dextrose.

Yes.

Approximately 4 days.

The citric acid is derived from corn and sea salt is used.

Yes. The pink hue is caused by the soil they are grown in.

Koji is cultured rice. It starts the fermentation process that makes miso possible and helps to create miso's unique flavor and wonderful digestibility.

Polished rice is cooked with steam and then thoroughly mixed with a special strain of bacteria from aspergillus family. The rice is now considered to be inoculated with the bacteria and allowed to incubate in a controlled temperature for a couple of days. The resulting koji is then mixed thoroughly with cooked soybeans and salt and aged carefully to create miso.

Yes. Freeze drying causes the probiotics to become dormant. When mixed with hot water the miso becomes live again. Do not use boiling water as that will kill some of the probiotics.

Refrigerate unused portion and enjoy within 3 days. Preferably in an airtight container.

Sea salt is used as a preservative thus leading to increased sodium. To lower sodium content, drain and rinse mushrooms thoroughly before serving.

Yes and should be consumed within 4 days.

Tapioca.

Corn.

White wine vinegar.

Corn.

Native Forest Artichokes contain Sea Salt; More Than Fair Artichokes contain Kosher salt.

Our peaches are freestone variety and contain citric acid derived from corn.

Yes refrigerate the contents of your pineapple and consume within 4 days.The pineapple can be frozen - we recommend storing in an airtight container/bag to keep air out and prevent freezer burn.

The nutritional value is only slightly decreased during the canning/heating process, but this will occur when eating anything other than the fresh fruit.

Totapuri Mango from India.

Yellow: Curcumin, Blue: Red Cabbage, Green: Red Cabbage & Turmeric, Pink/Red: Red Cabbage, Caramel Color: Beet Sucrose.

Some colors are water extracted and some are oil extracted.

We are always working to improve. The colors are as bright as we can currently get with the natural colors available to us. They will unfortunately never get as bright as artificial colors.

Corn.

There is no difference, just different names.

Sugar cane and sugar beet molasses.

To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove the starchy flavor. Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature.

Tapioca starch can be used as a thickener or in baking. It thickens quickly, and at a relatively low temperature so it's a good choice if you want to correct a sauce just before serving it. Many use it to thicken soups, puddings and gravies. Tapioca starch works well in a number of recipes, making it an appropriate choice for baking and is great for frozen dishes as it doesn't turn spongy like cornstarch typically does when frozen.