Frequently Asked Questions:
Is the culture you use in your yogurts vegan?
Yes, the live culture we use in yogurts is grown on a vegetable base and is suitable for vegan and dairy free/lactose free diets.
What is the source of the lactic acid you use?
The lactic acid we use is manufactured from cane sugar or tapioca starch so you can rest assured that it is dairy free and animal free.
How do I keep tofu fresh in the fridge after opening?
Keep the tofu covered with water in a container and change the water daily.
Can I recycle the packaging?
Yoghurt cups, tubs, hommus, butter, and cream cheese tubs, mayonnaise jars and lids are all recyclable.
Are there any nuts in your products?
No. All our products are 100% nut free and we do not process any nuts in our factory.
Is Kingland Soy Yoghurt safe for babies to eat?
Because of the acid content, the yoghurt could irritate some babies’ skins or stomachs so it is very dependent on the individual. Test with a teaspoon of the yogurt on bubs and wait 30 minutes for any reactions before feeding again.
Are your products gluten free?
Yes, all our products are gluten free.
Can Kingland Soy Cheddar Cheese be used for cooking?
Yes it can be used for cooking in recipes where the cheese has been blended in well with other ingredients (eg. in a quiche recipe). However, please note that soy cheddar cheese will not melt like regular dairy cheese.
Can I freeze tofu?
Yes, tofu can be frozen. This will give the tofu a 'meatier' texture after thawing.
What is monk fruit?
Monk fruit, also known as lo han guo, is a small round fruit grown in Southeast Asia. It is similar to stevia in that is a natural sweetener. Monk fruit has been safely used for centuries in Eastern medicine as a cold and digestive aid, and now it is also being used to sweeten foods and beverages. Monk fruit sweetener is created by removing the seeds and skin of the fruit, crushing the fruit, and collecting the juice. The fruit extract, or juice, is around 150-200 times sweeter than sugar and contains zero calories per serving – meaning a very small amount provides a lot of sweetness. Source: