I find that plausible. The question is about their standards in the US.
I think it's rather universally accepted that they run a professional operation, it's their standards that not all will accept (lack of masgiach temidi for fish is a major issue that comes to mind). Which is why also in the US some will accept them for certain things and not for others.
Also it is important to note that food manufacturing/packing and retail food prep (restaurants/catering/hotels) are very different.
exactly. Many will rely on them for 'pareve' but for anything 'sensitive', at you mentioned, and CY etc. I trust they maintain their stated standards, but keep a different standard that they don't claim.
In Israel, (cue the MH story) nothing is 'pareve'. If love to know what their standards are for those issues, (and compared to others)
Relevant also to anything sold here made there (sodastream syrup comes to mind)