FAQS

Ener-G Products

What is the Shelf-Life on Ener-G Products?

Unopened, our products have a long shelf-life due to our special vacuum packaging:

  • Breads - 1 year
  • Crackers & Snacks - 1 year
  • Cookies - 1 year
  • Cakes & Pastries - 1 year
  • Rice Bran - 1 year
  • Egg Replacer - 3 years
  • Flours, Mixes & Baking Ingredients - 3 years

How do you Store Products after Opening?

Unopened, Ener-G baked goods has an advanced vacuum package, therefore can be left at room temperature, without the need for refrigeration or freezing until opening the package. Once opened, because we DO NOT use chemical preservatives, baked goods should be stored just as you would store any fresh bakery item:

  • Breads - Immediately after opening, place into an airtight container (e.g. ziplock or tupperware) and store in the refrigerator.
  • Crackers & Snacks - pretzels, crackers, Bread Crumbs, Communion Wafers, and other specialty breads can be stored in an airtight container.
  • Cookies - Airtight container.
  • Cakes & Pastries - Airtight container and must be immediately refrigerated.
  • Rice Bran - Should be refrigerated immediately upon opening or it will go rancid.
  • Egg Replacer - Can be left at room temperature. Does not require refrigeration or freezing.
  • Flours, Mixes & Baking Ingredients - Can be left at room temperature. Does not require refrigeration or freezing.

Approximately How Long will Ener-G Products last after Opening?

Since we DO NO use chemical preservatives in our products, once opened, they may not last as long as typical breads, cookies, cakes, etc.

  • Breads - Breads usually last for about a week in the refrigerator. If you are unable to finish the bread within the week, you may freeze the product in an airtight container for upto a month.
    *Note: Breads CAN be frozen only after opening the package, DO NOT freeze our breads prior to opening. Freezing our products while vacuum sealed can damage the overall quality, i.e., crumbling and dryness.
  • Crackers & Snacks - Good for up to a year, but store in airtight container to maintain freshness and prevent staleness.
  • Cookies - Can be left at room temperature for up to a week. Refrigerate remaining unused portions for up to a month.
  • Cakes & Pastries - Should be refrigerated and used within a month.
  • Rice Bran - Must be refrigerated and its best if used within a year.
  • Egg Replacer - Use within 3 years.
  • Flours, Mixes & Baking Ingredients - Use within 3 years.

Why does it say "Do Not Freeze" on your Packaging?

It is not necessary to freeze our products prior to opening due to our special vacuum sealed packaging. In fact, freezing our products in their vacuum packed bags may cause them to dry out, ruining the overall texture and taste. We recommend, if you wish to freeze our baked goods, to remove them from their original packaging and place them into an airtight container. For sliced breads, a good method to follow is to freeze two slices at a time, wrapped in foil. We cannot guarantee the quality after they have been opened.

Why do you use Oxygen Absorbers? What do I do with the Sachet after Opening?

The oxygen absorber packets located in some of our packages is essential to obtain a long shelf life without using harmful chemical preseratives. Even though the packet should not be eaten, it is composed of non-toxic ingredients (including food grade paper and ink). Ener-G Foods has a complete material safey analysis for this product if you have further questions. The oxygen absorber can be thrown away once the package has been opened.

There is Condensation (moisture) in the Unopened Package, is it Safe?

Condensation may form in the package if there is a sudden temperature change. A dramatic change in climate can cause the moisture within the bread to escape, thus the appearance of condensation. It is perfectly normal and safe for the product to do this. Simply place the unopened package into the refrigerator. The stable temperature within the refrigerator will allow the moisture to be re-absorbed into the product.

Why use Palm Oil? Isn't it high in Saturated Fat?

Palm fruit Oil is often confused with Palm Kernel Oil. Unlike unhealthy Palm Kernel Oil, which is extracted from the seed of the palm fruit, Palm Fruit Oil is extracted from the fruit of the palm only. Since Palm Kernel Oil is derived from the seed kernel, it is almost entirely comprised of saturated fat (82%), Palm Fruit Oil, on the other hand, is a nutritionally balanced ratio of 50% saturated fat and 50% unsaturated fat. Due to this natural composition, Palm Fruit Oil can be used as either a solid or liquid, given the temperature, making it an ideal baking substitute for shortening . This is exactly why many health food stores and groceries are now stocking healthier Palm Fruit Oil based shortening in place of the harmful hydrogenated (trans-fat) shortening that once dominated the market.

In addition to the versatility of Palm Fruit Oil, research has also shown Palm Fruit Oil is a good source of heart-healthy antioxidants due to the high levels of monosaturated fats and vitamin E.

Ener-G Foods uses only Organic Palm Fruit Oil because it is an all natural, eco-friendly, trans-fat-free solution to hydrogenated oils. The organic palm trees are grown in acreages previously used for agricultural purposes, such as cattle grazing, banana growing, etc. Palm trees grown in such a manner do not damage tropical rainforests.

Are your Foods Organic?

No, at this time Ener-G Foods does not certify our foods as organic. We do, however, try to incorporate organic ingredients whenever possible.

Are Ener-G Products Kosher-Certified?

Yes, all of our products and ingredients are kosher-certified. View our Kosher Certificate for more information.

Where Can I Find Ener-G Products Locally?

Please refer to our Where to Buy section to find out how to purchase Ener-G products.

If you have a particular local grocery store or health food store who does not currently stock Ener-G products please consider printing out this Product Request Form and passing it along to the store's manager.

Are your Foods Low in Carbohydrates?

Some of our products are considered low in carbohydrates however this is not a focus of our company. Please check the nutritional information on the packaging or individually on our website to determine if the product is appropriate for your diet.

Isn't Coconut a Fruit? Why don't you use Coconut in your Products?

Ener-G Foods is a dedicated wheat-free, gluten-free, dairy-free, peanut-free, and treenut-free facility. Coconut, according to the FDA, is labeled as a treenut, not a fruit, thus Ener-G Foods cannot use it, in any form, within our facility.

Is your baking soda aluminum free?

Yes. Ener-G Baking Soda is free of aluminum, potassium, sodium, and is high in calcium. It was designed specifically for individuals on Kidney Dialysis who must avoid sodium bicarbonate, potassium bicarbonate, and who require higher intakes of calcium.

When you get ingredients from your suppliers, what grains do they have to verify have NOT come in contact with their products?

We have letters from all suppliers stating that their ingredients are gluten-free. We also require Parve certification meaning that the products are dairy free. Additionally, we ask for letters indicating if any of the top 8 allergens (as defined by the new labeling law) are present in the finished products/ingredients. The exception are some frozen egg whites which we use. The egg supplier guarantees against the remaining top 7 allergens and gluten.

Is the tapioca flour, potato flour, rice flour and corn flour that you get from your suppliers, each ground on a dedicated line or are they manufactured on equipment that is shared with anything else? If they ARE manufactured on shared equipment, what products are they shared with?

It doesn’t make sense to ask large scale producers of commodities such as you mention above to guarantee that they only use dedicated equipment. What matters is if their end products are contaminated. The best critical control point for this is testing at the end of the production process.

There are several reasons for this. Separate, dedicated, production lines in the same room can easily be contaminated by dust from other lines which can float in the air for many hours. Also, Government policy encourages crop rotation as a method of soil conservation. Farmers often use the same equipment to harvest and process different crops.

(1). Rice Flour is almost always rotated with Sugar Cane. All our rice flour is from USA grown rice. Paddy Rice is grown as the rotation crop to improve growing conditions for sugar cane. More money is obtained from sugar cane than rice, but the soil becomes depleted without rotation. There is also dry rice which isn’t grown in paddies. We do not use dry rice because dry rice fields are rotated with other crops.

(2). Tapioca Flour is from the tropical root, Cassava. Cassava is perennial and rarely rotated with other crops. When rotated it is often with Yams or Leguminous Crops. Because Tapioca Starch/Flour is washed and extensively soaked with water and highly processed it is one of the least likely crops to be cross-contaminated.

(3). Corn is usually rotated with Soy as Corn exhausts nitrogen from the soil and soy puts the nitrogen back. Soy also greatly decreases pests which attack Corn. Corn is sometimes rotated with wheat.

Because corn starch is washed with water to separate it from corn protein, it is unlikely that any cross-contamination would exist in corn starch.

(4). Potato. Potatoes attract lots of pests like beetles, and they deplete soil unless they are rotated with other crops. It is common to plant red clover, oats, winter rye and Italian ryegrass in the spring and turn it under the following spring or summer for soil conservation. Reassuringly, potato flour and potato starch are processed in ways that lessen cross-contamination risk.

Potato flour is made by: 1. Separating debris such as rocks, straw, soil from the potatoes 2. Washing the potatoes with water to remove dirt contaminates, micro-organisms, etc. 3. Cooking the potatoes. This sterilizes them, increases water absorption, improves flavor, and makes them digestible. 4. Grinding into flour. 5. Sifting to correct particle sizes before running through laboratory Tests and packaging.

Potato Starch 1. Separating debris such as rocks, straw, soil from the potatoes 2. Washing the potatoes with water to remove dirt contaminates,micro-organisms, etc. 3. Mechanically removing the potato peel. 4. Cooking. 5. Dissolving potato starch with water, removing of potato protein. 6. Vacuum spray drying into potato starch 7. Sifting, lab tests and packaging.

Why Ener-G Foods Doesn’t Say “Non-GMO” or GMO Free on Its Label

Customers ask why Ener-G doesn’t say “NonGMO,” or “GMO free” on its labels?

FDA’s position is, “The term "GMO free" may be misleading on most foods, because most foods do not contain organisms (seeds and foods like yogurt that contain microorganisms are exceptions). It would likely be misleading to suggest that a food that ordinarily would not contain entire "organisms" is "organism free."http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/foodlabelingnutrition/ucm059098.htm

The Organic and NonGMO Report says, “Notable for companies wanting to advertise products as non-genetically modified is the fact that the FDA says it will not allow labels like "GM-free," "GMO-Free" or "biotech-free." The agency says guaranteeing a product to be free of GM material is virtually impossible. Instead the labels will have to say the food was not produced through bioengineering. The FDA said it may take legal action against companies that violate these guidelines.” http://www.non-gmoreport.com/articles/millenium/fdadisallowsgmo-freelabel.php

We do however have many of our foods listed with the NonGMO Project and we are working on getting our remaining foods qualified. http://www.nongmoproject.org/

Also, we ship to countries where non GMO ingredients are required.