Click Here to Receive a $1 Dollar Off Coupon for Any Kahiki Product!

Our ingredients are everything.

At Kahiki, we believe that every bite brings another opportunity to spread some excitement. That’s why we go above and beyond to make sure every ingredient in our Asian frozen food is the absolute best choice.
100% Natural

100% Natural. 100% of the time.

"100% natural" and "all natural?" According to the USDA, these are two ways of saying the same thing: All ingredients in a product are minimally processed, which means "the product does not contain any artificial flavor or flavoring, coloring ingredient, or chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed."*

Everything we make is 100% natural, so we never use artificial sweeteners, high fructose corn syrup, monosodium glutamate, trans fat, food dyes, artificial flavors or artificial preservatives. In other words, if it's not good for you, we don't use it. Promise.

No artificial flavors, preservatives or MSG. Ever.

As with “Natural,” each of these food claims is defined and governed by both the USDA and FDA to ensure consistency across products.

  • No Artificial Flavors – At Kahiki, our flavors come from natural ingredients and real spices and seasonings. The USDA defines “artificial flavor” as “a substance used to give flavor that does not come from a spice, fruit, vegetable, yeast, herb, plant material, meat, fish, poultry, eggs, dairy products or fermentation products.”
  • No Artificial Colors – Kahiki only uses food colors derived from natural ingredients, such as turmeric, annatto, paprika and black tea. To know if a product contains artificial colors, look for one of the following in the ingredient statement; “artificial color,” “FD&C Color #,” “Blue #,” “Red #,” “Yellow #.”
  • No Preservatives – We choose to use natural food preservatives like sugar, salt, vinegar and rosemary extract. Common preservatives used by other food manufacturers can include BHA, BHT, sodium nitrate/nitrite, sulfites and sodium benzoate.
  • No MSG Added – We do not add MSG (monosodium glutamate) to any of our Kahiki products. Instead, we choose to deliver our bold Asian flavors through naturally occurring spices and seasonings. Some food manufacturers commonly add manufactured MSG to increase the savory taste of food. While MSG is “generally recognized as safe” by the FDA, studies have indicated that some consumers are sensitive to high levels of MSG in their food.

Frozen is fresher.

In many cases this is true. That’s because freezing foods at their peak of freshness effectively “pauses” most microbial and oxidative activity. Most frozen vegetables are frozen within 24 hours of being harvested… allowing them to maintain almost all of their healthy levels of vitamins and minerals. Many fresh vegetables take days if not weeks to travel from farms through a distribution network before they reach your grocer’s shelves and finally your home. Studies have shown that freezing fresh vegetables helps retain their nutritional value. In one study, the vitamin C level in fresh broccoli was shown to have decreased by 50% in one week, but only 10% after freezing for an entire year! Don’t get us wrong, we would never discourage you from choosing fresh vegetables, but it’s good to know that frozen vegetables in many cases can be just as healthy.

Sourcing is key.

Since we put so much effort into having pure, natural products, it’s, well, natural to want to put as much effort into sourcing our ingredients. For those items that deliver our unique Asian flavors, we search around the globe to find just the right spices and seasonings, like lemongrass from Thailand or specially blended gochujang hot pepper paste from Korea. For our fresh ingredients, we stay as close to home as possible. From Ohio’s Deer Creek Honey Farms for their light amber honey, to locally sourced hormone-free chicken to vegetables carefully sourced from select suppliers, the ingredient choices we make are designed to enhance every Kahiki meal that winds up on your plate.

Built on fact...not fad.

At Kahiki, we have chosen to use “100% Natural” ingredients for our products.  We’ve made this choice because we believe natural ingredients provide us the best option for creating high-quality, reliable, sustainable and cost conscious ingredients for our meals and for your family.  There are plenty of other choices out there today but until they are scientifically proven to be better, sustainable and more affordable, we will continue to rely on natural ingredients.  Because they are sometimes confused with natural ingredients, below we have described some of these alternative food categories to help you decide for yourself what fits your lifestyle.  

  • “Organic” – There is no universal standard for organic farming, but it generally means farming practices that promote cycling of resources and the lack of herbicides and pesticides. Animals that produce organic meat are not permitted to receive any antibiotics or growth hormones. For a product to claim it is “USDA Organic,” the product must have an ingredient list and the contents should be 95% or more certified organic, meaning “free of synthetic additives like pesticides, chemical fertilizers and dyes and must not be processed using industrial solvents.” Because of the cost, quality and unstable supply of organic ingredients, Kahiki has decided so far not to rely on Organic ingredients for our products.
  • “Non-GMO” – GMO stands for Genetically Modified Organism and most of the food we eat today contains GMOs. Non-GMO products are products that do not contain GMOs. It is estimated that over 80% of the food we eat here in North America includes ingredients that are GMO. Currently, up to 92% of US corn and 94% of soybeans are grown using genetically engineered seeds to improve crop yields and quality. There are people who believe GMOs may be harmful, but it is clear that GMOs also have many benefits. GMO crops generally require less insecticides, require less energy use by farmers, are associated with fewer greenhouse gas emissions and less soil erosion than non-GMO crops. And with the world’s growing population, more efficient higher yielding GMO crops are deemed essential by many to meet the increasing need for food around the world. Because they are less plentiful, non-GMO ingredients are more difficult to source and are more expensive than GMO ingredients. And because there are no proven scientific benefits to using these ingredients, and because they are significantly more expensive, Kahiki has chosen not to rely on non-GMO ingredients in our products to help keep our costs lower for you.
  • “Gluten Free” – Gluten is a commonly used term for the proteins that are found in wheat, barley, rye and triticale. Gluten is used to help foods maintain their shape, but can cause illness in people who suffer from Celiac disease. It is estimated that only about 1% of Americans have Celiac disease. Even though a higher percentage of Americans consider themselves “gluten intolerant,” Kahiki has chosen not to use higher cost Gluten-Free ingredients in order to keep prices lower for our products.

*Source: USDA website

Our thoughts on labeling regulations.

There is a lot of talk today about food claims and what food companies are doing to be transparent about the foods they produce. We can’t control government rules about food claims and regulations, but we can tell you what we believe and how we believe the government should approach this area.

Consumers have the right to know what is in food products so they can make informed choices about what they put in their bodies. Accordingly, it is important that food manufacturers be transparent with their labels, and follow all regulatory requirements.

We believe there should be one consistent set of standards for food labeling. Those standards should be mandatory for all manufacturers, not voluntary. And all standards should be based on proven science and clear standards that are consistently applied.

We believe that labeling and standards are best administered at the federal level. One set of standards makes it easier for consumers, and is critically important for small food manufacturers who don’t have the size, scale or resources to comply with state by state regulations. Legislating at the state level will have the effect of causing confusion, reducing choices, increasing prices and stifling innovation, particularly by small food businesses who are the lifeblood of “better for you” foods and food innovation. We also believe there should be one federal agency that administers standards at the federal level. Today we must comply with standards promulgated by both the FDA and the USDA, as well as potentially state level standards.