FAQ
Got more questions? Write to us at info@grazy.co, we’ll be happy to help!
1. The Company
Q: What does the name Grazy mean?
A: Derived from the verb "graze" and "crazy," Grazy perfectly represents our desire to offer moments of delight with plant-based treats.
Q: When was the company founded?
A: Founded in 2020, Grazy (initially known under the brand Séva) quickly established itself as the leader in plant-based frozen desserts in Canada. Initially, the company distributed its products to restaurateurs and institutions across the country.
2. Our products
Allergen-Free and Gluten-Free Labeling
Q: How do you ensure your products are free from allergens?
A: We have a strict procurement program that ensures ingredients are free from the 11 priority allergens requiring mandatory declaration*. Additional tests are conducted on each batch of finished products by a third party to ensure the absence of cross-contamination.
*Egg, Milk, Mustard, Peanut, Shellfish and Crustaceans, Fish, Sesame Seeds, Soy, Sulfites, Tree Nuts (almond, Brazil nut, cashew, hazelnut, macadamia nut, pecan, pine nut, pistachio, and walnut), Wheat and Triticale.
Natural Flavours
Q: What is a natural flavour ?
A: A natural flavour is extracted from a natural source and not chemically synthesized. Grazy uses only natural flavours in all its products.
Q: Does the coffee flavour in your Latté Coco frozen dessert contain caffeine?
A: No, the natural coffee flavour we use does not contain caffeine, as the caffeine is not extracted with the aromatic phase.
Cookie Crumbles
Q: Do the cookie crumbles in your products contain gluten?
A: No, our cookie pieces are gluten-free and soy-free, made with buckwheat flour.
Oats
Q: What is special about the oats you use?
A: We use a gluten-free Canadian liquid oat base, processed in Quebec. The oats are handled and stored in dedicated areas to avoid any gluten contamination. Each batch of the oat beverage is tested to meet the maximum detection threshold of 20 ppm*
Q: Are your products guaranteed to be gluten-free?
A: Yes, our ingredients do not contain gluten, and the oat base is guaranteed gluten-free. Each batch is tested to meet the maximum detection threshold of 20 ppm, in accordance with Health Canada's recommendations.
Stabilizers and Gums
Q: What stabilizers and gums do you use in your products and why?
A: We use guar gum, locust bean gum, and carrageenan to increase viscosity, improve air suspension, and reduce the formation of large ice crystals. According to available studies, none of these food-grade stabilizers pose health risks to consumers.
- Guar: It is a gum extracted from Cyamopsis tetragonolobus seeds. Alone, it primarily serves as a thickening agent, providing a more viscous mixture.
- Caroube: It is a gum extracted from carob tree seeds. Alone, it primarily serves as a thickening agent, providing a more viscous mixture. Combined with carrageenan, it has a symbiotic action that allows for gel formation.
- Carrageenan: It is a gelling agent extracted from red algae, used in food for several hundred years. In frozen desserts, the kappa and iota carrageenan forms are often used for their gelling capabilities. According to available studies, food-grade carrageenan poses no health risks to consumers.
Mono and Diglycerides
Q: What is the function of mono and diglycerides in your frozen desserts and what is their source?
A: Mono and diglycerides act as emulsifiers, facilitating the suspension of water and fat particles for a creamy texture. They are extracted from responsibly certified palm oil (RSPO - Roundtable for Sustainable Palm Oil). This is an essential ingredient, providing the creamy texture to our frozen desserts.
Pea protein
Q: What type of pea protein is used in your products?
A: In our products, we use powdered yellow pea protein sourced from the United States.
Preservatives
Q: Do you use preservatives in your products?
A: No, our products do not contain food additives considered as preservatives. The fact that our products are frozen reduces the need for such agents, and sugar also plays a preservation role.
Labeling
Q: Why can't your products be called "ice cream"?
A: Our products do not contain cream and are legally considered "frozen desserts." To be called "ice cream," a product must contain at least 10% milk fat (or 8% with chocolate).
Kosher
Q: Are your products certified Kosher?
A: Due to their vegan nature, our products are kosher, as they contain no ingredients that are non-compliant with a kosher diet, such as milk or animal fats. We obtained Kosher 710 certification in 2024. However, in accordance with regulations, we must wait for this certification to appear on our packaging before promoting it. Packaging bearing the certification should be available in stores by 2026.
Sprinkles Birthday Cake Dream - Barbie:
Q: What natural colorants do you use in the Dream Cake product and what are their benefits?
A: We use colorants called anthocyanins, extracted from red fruits like cranberry, carnauba wax, and spirulina extract for their colouring qualities.
3.Sugars
Q: What types of sugars are used in your frozen desserts and why are they important?
A: We use cane sugar and glucose syrup in our frozen desserts. Sugars are essential for providing a pleasant taste, improving mouthfeel, increasing the mixture's viscosity, and lowering the freezing point, which is crucial for achieving an appealing texture.
Q: Where does the sugar you use come from?
A: The sugar we use is derived from sugarcane.
Q: Is the sugar you use vegan?
A: Yes, the sugar we use is certified vegan by our suppliers, as it is not refined with bone char. Most Canadian sugar manufacturers do not use this method. There are alternative methods for refining sugar using synthetic adsorbents like Synthad.
Q: What is the source of the glucose syrup you use and what are its benefits?
A: The glucose syrup we use is derived from non-GMO corn. It offers the same functional properties as conventional sugar, with a less pronounced sweetness.
Q: Why do you use maltodextrin in your products?
A: Maltodextrin is a texturizing agent used to provide a creamy texture while reducing the amount of fat needed. In our products, it is extracted from non-GMO corn. From a nutritional standpoint, it is metabolized in the same way as carbohydrates. In conventional products, it is often found in reduced-fat products because it helps achieve a creamy texture.