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"Prevent allergens" means a 100% certainty that there are no trace amounts. This would require clean-room conditions for the entire factory, deep cleaning every
by thworp 2y ago
"Prevent allergens" means a 100% certainty that there are no trace amounts. This would require clean-room conditions for the entire factory, deep cleaning everything (including the inside of machinery) between each batch, and doing similarly extreme things across the entire supply chain. How do you think this will be financed?
- Miner49er 2y agoThis is not the case at all. It's done for gluten free foods. Gluten free foods have to be under 20ppm to be called GF, and there are many gluten free foods out there. Even some made on the same equipment as gluten containing foods (just cleaned thoroughly).
- thworp 2y agoMost gluten-free ingredients come from completely different crops, that are stored and processed in seperate facilities. But even if they weren't, have you checked the prices of certified allergen-free food recently? Even if a large part of the difference is a lack of scale, there would be riots if all foods had to follow those standards.
- Miner49er 2y agoI have celiac, I buy a lot of GF foods. There are tons of foods labeled gluten free that aren't marketed as gluten free, and cost as much as normal food because they are normal food that's labeled GF. Only certain ingredients need to be handled specially like you say.
- paulddraper 2y agoGluten free foods are 50% more expensive, and far more restricted in availability.
- Miner49er 2y agoThis is true for gluten free subs of foods that aren't normally GF, yes. But GF mustard, for example, isn't any more expensive then non-GF mustard.