Over the past few years, we have put in place a number of measures to control our ingredients and make our staff more aware of their responsibilities with regard to the two most common allergen families: nuts and peanuts.
Here's how they work:
We stopped using peanuts in our products in January 2004.
It is forbidden to consume peanut products in the building (cafeteria, dairy bar, office, etc.).
We regularly check with our suppliers to ensure that allergens are controlled in their establishments.
Our transformation process has been organized to prevent cross-contamination when we produce ice cream containing walnuts (Grenoble and pistachio).
All these precautions ensure that the risk of allergen contamination is eliminated. Even so, neither we nor our suppliers are immune to human error or sabotage.
Since 2002, we've been keeping an allergen call log. In the event of a problem, this will enable us to contact allergic customers as a matter of priority.
Rest assured, dear customers, that no effort is spared to offer you top-quality dairy products, with optimal control of allergenic products. Please do not hesitate to write to us for any further information you may require on food allergies or intolerances.
In the short term, it's difficult to envisage manufacturing lactose-free ice cream or cheese with all the requirements demanded by our corporate structure.
At present, all our products are made from cream and/or milk, without any modified milk ingredients.
This is also our guiding principle and our strength.
Yes, some of our products are certified gluten-free and peanut-free. Ice cream ranges 2 liters and 1 liter as well as iced milk have certification seals. However, be careful with the La Gourmande and dairy bar ranges, as some flavors contain gluten. We therefore advise you to check the ingredient lists for these ice creams.
In addition, guar gum, which makes up less than 0.1% of the product, is considered a food to watch according to the FQMC, as it can be poorly tolerated at the start of treatment for celiac disease.
In the tradition of Laiterie de Coaticook Ltée, we use ingredients that are authentic or have undergone little processing. Visit modified milk ingredients are dairy products whose chemical composition has been modified. Some of these products are imported and sold at dumping prices (at a loss). This type of product is contrary to our philosophy.
Our ice milk contains much less fat than our ice cream and more calcium. Here's how our ice milk compares to our ice cream:
Calories: 25% less
Lipids: 70% less
Cholesterol: 65% lower
Saturated fat: 65% less
Protein: 30% more
Carbohydrates: no difference
Calcium : 30% plus
Stabilizers, as their name suggests, are used to stabilize the ingredients in our ice cream products. Its various constituents are mostly of vegetable origin. They enable ice cream to retain its smooth, homogenous texture, while preserving the air incorporated during whipping.
The stabilizer is composed of locust bean gum, dextarose, cellulose gum, guar gum, polysorbate 80, carrageenan and mono and diglycerides.
Carrageenan is a natural stabilizer extracted from the Irish moss plant.
Carob gum comes from the Carob plant (ceratonia silliqua), a tropical plant.
Cellulose gum and dextrose are both derivatives of natural plant sugars, cellulose and glucose respectively.
Guar gum is a complex sugar obtained from the seeds of the Guar plant, grown in India.
Mono- and di-glycerides are natural stabilizers obtained from soybean fats and vegetable oils.
Polysorbate 80 is a stabilizer, a chemical compound that allows the inclusion of air in the mixture by modifying the arrangement of fats and proteins.
All dairy products that are not skimmed contain a certain amount of trans fats. These fats occur naturally in milk and cream, as they are formed in the cow's rumen during the digestive process.
As with cholesterol, there are good trans fats and bad trans fats. Those contained in milk and cream (CLA: conjugated linoleic acid) are among the good trans fats and are not associated with cardiovascular disease, unlike industrially-produced trans fats such as oils hydrogenated by man-made chemical processes.
Thermized milk is milk that has been heated below 72°C for 15 seconds. This is the legal pasteurization temperature.
Calcium chloride is a salt added to milk at a concentration of 0.007% during cheese production. It promotes curdling and improves cheese quality.
This dye comes from the seeds of the Annato tree (bixa orellana L.). This colorant is therefore of plant origin.
We're delighted to hear of your interest in our company.
We'd love to do a factory tour with you, but our organizational structure is inadequate for this kind of activity at the moment.
Of course, we'd still like to welcome you! You're welcome to sweeten your beak at our dairy bar, or pick up one of our delicious cheeses directly at our plant.
You'll also have access to our small Milk Museum at the dairy bar.
Also, here's a link that will provide you with lots of information on several interesting activities in the area: tourismecoaticook.qc.ca
The Laiterie de Coaticook has a dairy bar, but does not offer food service. So there's no poutine on site, or any other kind of meal.
We do have a terrace for customers. However, due to the high level of traffic, it is impossible to reserve places or to eat your meal there.
Our philosophy is to offer high-quality, old-fashioned products at very affordable prices every day. If you compare, you'll notice that our prices are far lower than many other lower-quality products (non-authentic frozen desserts and ice creams). We realize that our approach is different, but we prefer it to offering coupons, because it makes our products very competitive every day.
For promotions, we invite you to take a look at the circulars of the major chains, which occasionally offer discounts on our products.
