Vegan/Organic/Kosher/Gluten-Free/GMO-Free/Allergen-Free/Etc.
Soylent 1.3 certifications:
GRAS (Generally Recognized As Safe -- by the FDA) Yes
GMP-certified facility Yes
Vegan Yes
Certified Kosher (Star-K) Yes, but not does not yet carry the Star-K mark
Organic No
GMO-free No
Allergen-free No– contains soy and gluten
Gluten-free No
Wat
Read up: (I should have clarified, it's GF enough for me, i.e. made on shared equipment is OK for my sensitivity level)
http://blog.soylent.me/post/104937168407/soylent-1-3-shipping-today-we-are-pleased-to
Regarding Gluten
Making Soylent free of all major allergens has been a priority since conception. While no ingredient in Soylent 1.3 naturally contains gluten, our oat flour is produced in a facility that also processes wheat products. Even with an allergen containment program in place, Soylent contains gluten at a concentration greater than 5 parts-per-million, the upper limit for gluten free certification from the Celiac Support Association.
The cross-contamination challenges of oats are significant. From the farms where they are grown, the containers in which they are transported, and the facilities that process them, oats have numerous opportunities to come into contact with surfaces shared with wheat, barley and rye. Certified gluten free oat flour has proven extremely challenging to source at scale, and several promising alternatives to oat flour are currently under examination. We look forward to releasing a future Soylent update which is certified gluten free.
So in a nutshell, there are 2 kinds of gluten allergies:
1. Celiacs (hardcore)
2. Intolerance (just makes you sick but not die)
There's a certain PPM that gluten-free certifications have to meet before it's considered GF; the majority of people don't react to those levels (like for distilled vinegars made from grains containing gluten). In addition to that, there's an issue with cross-contamination in the processing of the grains. For example, I'm gluten intolerant, but if it's made on shared equipment, it doesn't bother me - only if I actually eat a piece of bread or something. I can tolerate vinegars as well just fine.
Soylent's current hurdle for getting full GF certification is the oat flour, which is really hard to get from a certified gluten-free facility in bulk apparently, so they're looking at alternative ingredients that match the nutritional profile of the oat flour. Technically, there are zero ingredients in Soylent 1.3 that naturally contain gluten, just the risk of cross-contamination, which is a problem for people with Celiacs and an extreme gluten sensitivity. So ingredient-wise it's gluten-free, but due to shared equipment, very sensitive people have to be careful of it & should wait for a certified GF Soylent release, or go the DIY route. Their competitor Ambronite is apparently gluten-free as well:
http://time.com/2852645/soylent-has-some-competition-and-we-taste-tested-it/
So anyway, that's the status of the gluten-free stuff: don't eat it if you react to shared equipment, or go the DIY route or with a competitor in the meantime if you want to try it.