FAQ
Frequently Asked Questions About Food Sock Meals
Do Food Socks contain preservatives?
No. Food Sock Meals do not contain traditional chemical preservatives. Our meals achieve a 12-month shelf life through dehydration, which naturally reduces moisture and helps preserve the product safely. This allows Food Sock Meals to remain pantry-ready, convenient, and as natural and clean-label as possible.
What ingredients are used in Food Sock Meals?
Food Sock products are primarily soya-based meals made using carefully selected pantry ingredients, including:
- Pasta
- Rice
- Flavourings
- Stock powders
- Herbs and spices
- Dehydrated vegetables
- Pulses and beans
We do not intentionally use mushrooms or nuts in our recipes. However, these allergens may be present in the manufacturing facility.
Are Food Sock Meals Halaal, vegetarian, or vegan?
Yes. All ingredients sourced for Food Sock Meals are Halaal compliant, and we are Halaal certified through the MJCHT.
Most Food Sock Meals are also vegan-friendly. The only exceptions are Mac & Cheese and Melkkos products, which contain dairy ingredients.
Our flavourings are sourced from a reputable South African flavour house that has provided written confirmation that the flavourings contain no animal-derived ingredients, including:
- Meat
- Poultry
- Fish
- Dairy
- Insects
- Animal by-products
Laboratory testing is conducted through Mérieux NutriSciences.
Do Food Sock Meals provide nutritional information?
Yes. Full nutritional and micronutrient information is printed on every Food Sock package label for customer reference.
How long do Food Sock Meals take to cook?
Most Food Sock Meals cook in approximately 30 minutes on a stovetop at sea level using standard tap water.
Cooking times may vary depending on:
- Altitude
- Water quality
- Stove temperature
At altitudes above 900 metres, water boils at a lower temperature, which may increase cooking time by 5–10 minutes. Hard or mineral-heavy water can also slightly extend cooking times. Using filtered water may improve cooking consistency.
Always follow the instructions on the packaging and test for doneness before serving.
Are Food Sock Meals suitable for diabetics?
Some Food Sock Meals, especially pasta-based varieties, may not be ideal for individuals managing diabetes due to carbohydrate content. However, they may still be enjoyed responsibly as part of a medically supervised eating plan.
Customers with diabetes should consult their healthcare professional or dietitian regarding suitability for their specific dietary requirements.
Important Product Disclaimer
Food Sock Meals are designed to be:
- Affordable
- Shelf-stable
- Nutritionally practical
- Easy to prepare
Please note:
- Some products contain flavour enhancers and colourants.
- Products are not certified allergen-free.
- Customers with severe allergies should exercise caution.
Food Sock E-Numbers and Food Additives
Flavour Enhancers
Used to improve savoury flavour profiles in selected meals:
- E621 (MSG)
- E628
- E630
Acidity Regulators
Used for flavour balance and product stability:
- E330 (Citric Acid)
- E363
Stabilisers and Thickeners
Used to improve texture and consistency:
- E412 (Guar Gum)
Colourants
Used to enhance visual appeal:
- E100 (Curcumin)
- E124 (Ponceau 4R)
- E150c (Caramel Colour)
Anti-Caking Agent
Used to keep powdered ingredients free-flowing:
- E551 (Silicon Dioxide)
Antioxidant
Used in selected oils for shelf stability:
- TBHQ (E319 equivalent)
Allergen Awareness Information
The following additives may be referenced on labels due to shared manufacturing environments and allergen disclosure regulations:
- E102 (Tartrazine)
- E210–E219 (Benzoates)
- E220–E229 (Sulphites)
- E620–E650 (Flavour Enhancer Group)
Key Allergen Information
Certain Food Sock products may contain:
- Gluten (specific soups and flavour bases)
- Soy
- Milk or dairy ingredients
Most Food Sock Meals do not contain:
- Nuts
- Peanuts
- Egg
- Fish (except fish-flavoured variants)
Cross-Contamination Notice
Food Sock Meals are produced in a facility that may also handle:
- Gluten
- Sulphites
- Tartrazine
- Other allergens
Strict cleaning procedures are followed, but trace amounts cannot be completely excluded.
Free-From Product Guidance
Dietary Category | Status |
Gluten-free options available | ✔ Yes (selected meals only) |
Dairy-free options available | ✔ Yes (selected meals only) |
Nut-free | ✔ Yes (no nuts intentionally used) |
MSG-free | ❌ No (present in selected products) |
Preservative-free | ✔ Yes (shelf life achieved through dehydration) |
Why customers choose Food Sock Meals
Food Sock Meals are designed for:
- Long shelf life without traditional preservatives
- Convenient pantry storage
- Affordable family meals
- Emergency food supplies
- Community feeding programmes
- Easy home cooking with minimal preparation time
Do Food Sock Meals contain real meat?
No. Food Sock Meals are soya-based and do not contain real meat.
Our chicken, beef, mutton, and fish flavours are artificially derived to provide familiar, comforting flavours without using animal protein.
Using soya protein offers several important benefits:
- High-quality plant protein
- Naturally cholesterol-free
- Lower fat content than most meat products
- Long shelf life without refrigeration
- Consistent quality and affordability
This allows Food Sock Meals to remain:
- Shelf-stable
- Budget-friendly
- Nutritious
- Easy to store and prepare
Food Sock Meals are ideal for emergency food cupboards, community feeding programmes, student accommodation, elderly care, camping, and everyday affordable family meals in South Africa.
“You Don’t Eat Soya” … Are You Sure About That?
Many South Africans consume soya every day without realising it. Soya and soy-derived ingredients are commonly found in everyday foods, snacks, sauces, baked goods, takeaway meals, and processed products.
Common foods that often contain soya
Processed foods
- Bread and bread rolls
- Breakfast cereals
- Biscuits and muffins
- Crackers and savoury snacks
- Chocolate and chocolate coatings
- Margarine
- Mayonnaise and salad dressings
- Instant soups and stock cubes
- Gravy powders and sauce mixes
Meat and convenience foods
- Sausages and processed meats
- Burgers and meatballs
- Chicken nuggets and fish fingers
- Ready meals
- Instant noodles
- Frozen pizzas
- Takeaway burgers and wraps
Cooking ingredients
- Soybean oil
- Vegetable oil blends
- Lecithin (E322)
- Flavour enhancers and umami powders
Baked products
- Wraps and tortillas
- Pizza bases
- Hamburger buns
- Pancake mixes
- Rusks and pastries
Snacks and confectionery
- Potato chips and flavoured crisps
- Microwave popcorn
- Pretzels
- Marshmallows
- Toffees and caramels
- Chocolate spreads
Sauces and condiments
- Tomato sauce
- BBQ sauce
- Chutneys
- Curry sauces
- Stir-fry sauces
- Marinades
Hidden ingredient names that may indicate soya
- Vegetable protein
- Vegetable oil
- Emulsifier E322
- Mono- and diglycerides
- Natural flavourings
Soya is one of the world’s most widely used food ingredients because it is affordable, versatile, protein-rich, and shelf-stable.
How do I keep my pantry pest-free when storing dry foods?
Can dry foods develop weevils or pantry insects?
Yes. Pantry pests such as weevils, moths, and beetles are a natural environmental issue that can affect many dry food products, including:
- Flour
- Rice
- Pasta
- Grains
- Pulses
- Dehydrated foods
Reducing chemical preservatives in food production means occasional infestations can occur naturally over time.
While unpleasant, pantry insects and weevil eggs are generally harmless if accidentally consumed, as cooking temperatures destroy them.
Food Sock pantry storage recommendations
To keep Food Sock Meals fresh and pest-free:
- Store products in a cool, dry place
- Keep packaging sealed
- Transfer long-term storage products into airtight containers
- Use older stock first (“first in, first out”)
- Freeze long-term stored products for 3–4 days if desired
Although Food Sock Meals have a 12-month shelf life, prolonged storage increases the risk of contamination from the surrounding environment.
Our suppliers are regularly monitored and products undergo laboratory testing to maintain high food safety standards.