Frequently Asked Questions
Does the lining of your canned tomatoes contain BPA?
Beginning with the 2011 harvest, bionaturae canned tomatoes will be packed in a new can that has a BPA free lining. The label will now state: The lining of this can was produced without BPA. Having a can that is made with a BPA free lining is a positive step in the right direction. However, we want to be honest in communicating to our consumers that this does not guarantee a 100% BPA free product due to the possibility of cross-contamination with other lining material that does contain BPA when the tin is manufactured. At this time, we do not know of any dedicated BPA free tin or can manufacturing facilities. We will continue to stay on top of this issue and make every effort to supply you with the safest option available.
Do your tomatoes have any added sugar or processing agents which are not listed on the label?
Absolutely not. Italian tomatoes are naturally sweet, and we do not use anything outside of what is declared on each label.
What is the maximum temperature reached during the pressing of the olives?
Our extra virgin olive oil is cold-pressed, meaning the temperature during pressing never goes above 80 degrees Fahrenheit.
What is the acidity level of your extra virgin olive oil?
The acidity of our oil ranges from 0.29% to 0.32%.
Is your extra virgin olive oil unrefined?
Our extra virgin olive oil is minimally filtered to remove excess sediment and pulp from pressing.
Is your balsamic vinegar pasteurized?
No. Our balsamic vinegar is not pasteurized and is live vinegar that will continue to age over time.
Does your balsamic vinegar contain caramel color?
No. Our grape must is a naturally dark color so we do not add caramel color to our product.
Once opened, do your fruit spreads require refrigeration?
Yes. Our fruit spreads contain a very low level of total sugars so they must be refrigerated. It is best to consume the product within 10 days of opening.
Do the ascorbic and citric acids in the fruit spreads come from corn?
Yes. The ascorbic and citric acid we use can be derived from GMO-free certified corn and from citrus fruits. They are both certified gluten free.
Are any of your fruit spreads free of ascorbic and citric acid?
Yes. Our bilberry fruit spread is free of both ascorbic and citric acid.
Why do you use ascorbic and citric acid in your fruit spreads?
Our fruit spreads are made with no cane or beet sugar, just sweetened with apple juice concentrate. We actually prepare the apple juice concentrate ourselves. In order to thicken the product, we use natural fruit pectin that only performs at a certain pH. We must adjust the pH of certain fruits slightly by using citric acid so the spread can thicken. Ascorbic acid or Vitamin C is added to protect the fruit from oxidizing and turning dark over time when the jar is exposed to light.
What is the source of your fruit pectin?
We use natural fruit pectin that is derived from citrus fruits.
Are your fruit nectars pasteurized?
Yes. Our fruit nectars are pasteurized and shelf stable. You can store them outside of the refrigerator until opened, but they must be refrigerated after opening.
How long can I store your fruit nectars in the refrigerator?
We recommend consuming our fruit nectars within 10 days of opening. After this period of time, fruit products may begin a natural process of fermentation.
What is a bronze die?
The mix of semolina and water is extruded through a die to form its shape. Today, pasta factories normally use dies made of Teflon® because they are easier to work with. We use tradition bronze dies, which help to form a coarser surface on the pasta during extrusion. A coarser surface will absorb your favorite sauce better after being cooked.
How many cups is a 2oz. serving of dry pasta after cooking?
After cooking, a 2 oz. serving of pasta will be 1 to 1¼ cups of cooked pasta.