Garlic Alfredo Sauce Recall Due to Non-Food Grade Anti-Foamer
Kerry Inc. is recalling Garlic Alfredo Sauce (product code 20607981) because the product was manufactured with a non-food grade anti-foamer ingredient. The affected sauce was distributed to AZ, CO, OK, TX, and WI.
What this means for you
Minor labeling or packaging issue, or a voluntary precautionary recall. Risk of harm is low but real — follow the manufacturer's instructions.
Our severity reasoning: The FDA classified this as a Class II recall. The hazard involves use of an impermissible manufacturing ingredient; no illness or injury has been reported in the source text. This meets the criteria for a Moderate severity score.
Plain-English summary
Kerry Global Technology Innovation Center, with distribution by Kerry Inc. (Beloit, WI), is recalling Garlic Alfredo Sauce, product code 20607981, a frozen product sold in 30 lb. cases containing six 5 lb. bags per case. The recall affects lot code 4796654 with a "Use By" date of April 22, 2022.
The product was made with a non-food grade anti-foamer ingredient, which is not permitted in food manufacturing. Approximately 4,761 cases were distributed, with an additional 63 cases identified on May 12, 2021.
The affected sauce was distributed to customers in Arizona, Colorado, Oklahoma, Texas, and Wisconsin. Consumers who have purchased this product should not use it and should contact their supplier or distributor for instructions on return or disposal.
The recalled product
- Product
- Garlic Alfredo Sauce. Product code 20607981. Keep Frozen. Net Wt. 30 lb. (13.61KG) Distributed By: Kerry Inc., Beloit, WI 53511.
- Manufacturer
- Kerry Global Technology Innovation Center
- Category
- Food — Frozen / Prepared Sauce
- Hazard
- non-food-grade-additive
- manufacturing-defect
Is your product affected?
Check your packaging against the codes below. If any of them match, the product is part of this recall.
Lot numbers (1)
- Lot Code: 4796654 Use BY: Apr 22 22
Distribution
Distributed in 5 states:
- AZ
- CO
- OK
- TX
- WI
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