At UBG, adherence to and use of strict quality control standards and allergen controlled ingredients to is an absolute must.
Our co-founders are an active part of the growing community of consumers with food allergy concerns, and they are allergic to each of the allergens our goods are free of. Therefore, we must take every care and precaution to craft our products with the strictest health, quality, and allergen control measures in mind for their sake, and for yours.
Please view our Kitchen Procedures for more information on our processes.
Please note our ingredients and equipment are:
*Additionally, our Retail items found in local supermarkets are made with ingredients free of Soy, and are produced on Soy free equipment.
Jennifer is our company President, overseeing all matters related to Client Relations, Product Development, and Content. She holds a degree from Harvard University where she focused in Product Psychology, Consumer Psychology, Health Careers, and Creative Arts. She additionally has completed business training from the University of Pennsylvania Wharton School of Business and is an MBA candidate at the Duke Fuqua School of Business. Jennifer is certified in the ServSafe® Food Handler Program as well as the Massachusetts Allergen Training Program, and is part of the growing community of consumers with food allergy concerns.
Agnes is our Corporate Controller and Head Food Scientist, managing all matters related to finance, product testing, technical design and packaging. She holds Masters degrees in Home Economics and Health Education from New York University and University of Edinburgh. She currently serves as a chairperson in both these fields, with over 20 years of experience (both locally and abroad) in nutrition and health, food preparation, nutritional information, food safety and meal planning.