I received a nicer response from Amy's. Here's a summary:
"While the FDA, the Japan Ministry of Health, the United Kingdom Food
Standards Agency and the Gradient Corporation Risk Assessment Panel have
all deemed the levels of BPA in canned goods to be safe, we recognize
that BPA is a controversial issue that needs to be monitored in the
future. We are also encouraging our can suppliers to work on methods to
reduce BPA migration into the food, as well as support their research
into alternative materials that do not allow bacterial or metallic
contamination of the food. While alternative coatings are being
developed and tested at this time, we expect it to take several years
before a new coating might be available that provides the level of
protection required in canned soups."
They also sent me links to studies which I have not looked at. Here they are:http://www.gradientcorp.com/coinfo/pdf/RiskBull1.pdfhttp://unit.aist.go.jp/crm/mainmenu/...ry_English.pdfhttp://www.mindfully.org/Plastic/Pla...FoodsAug02.htm
Oh, my question is this....Amy's states that they are researching alternatives. Why is it that other companies seem to not have to use BPA in their canned products yet Amy's and Muir Glen state that they have to right now?