Product FAQs

We do not recommend consuming products past the “Best If Used By” date printed on the package as we cannot ensure the quality and safety of the carrots beyond this date.

Our facilities are free of milk, eggs, fish, shellfish, tree nuts, peanuts, wheat (gluten) and soybeans. The only products processed in our facilities are carrots.

When we wash and cool our carrots, we add chlorine to the water to help prevent the potential spread of food-borne pathogens. This is a common, industry standard practice and chlorine is approved for use by our organic certifying agency, California Certified Organic Farmers (CCOF). The FDA does not consider chlorine an additive, but rather a processing aid. We do not use any other chemicals to process our carrots.

Yes, all of our carrot products are certified kosher by the Orthodox Union (OU). Please refer to the Orthodox Union website and search by one of our brand names to find out which of our products are certified kosher for Passover:

No! The vibrant colors of our carrots come from their natural vitamin, mineral and nutrient content. We do not use dyes or additives in any of our products.

No! Our carrots are all natural, meaning they’re free of additives and never genetically modified.

The splits or cracks you’re seeing on your carrots are naturally occurring cosmetic issues and the carrots are still safe to consume. Carrots are brittle root vegetables and their coarse texture makes them prone to experiencing growth cracks which are often accentuated during the lifecycle of the carrot. The natural sugar content in carrots also makes them especially susceptible to splitting. Our quality and food safety teams work diligently to sort split carrots out before the packaging stage, however we’re not able to catch them all as carrots can split even after they’ve been packed.

The dry texture and white color you’re seeing on the carrots is most commonly the result of dehydration. While they’re being transported from our facility to the store, the carrots should be kept between 34 and 36 degrees Fahrenheit. We insert a small amount of water in the package to keep our carrots hydrated, but if there is a break in the cold chain and the product gets too warm, the carrots will use their moisture supply too quickly and become dehydrated which causes whitening.

If the carrots are simply dehydrated, then soaking them in ice water for 15-20 minutes may help restore their vibrant color and smooth texture. Dehydration can also cause the carrots to develop a protective outer layer which looks very similar to the whitening which already occurs from dehydration—if this is the case, unfortunately soaking will not improve the appearance of the carrots. Thankfully, this is a cosmetic issue and the carrots are still safe to consume.