It's not charged at a premium, it costs more to produce and deliver.
The entire process needs to be completely seperated from wheat flour. And the production numbers are lower, so all fixed costs need to be distributed over a lower number of sales units.
I have a friend in the food industry who explained the costs and issues to me. They’ve seen people go into anaphylactic shock because of mis-prepared foods. The amount of work that goes into foods for people who have allergies or celiac is exponentially higher. Not only is there just figuring out how to make, say, bread look and taste like bread along with having similar nutritional qualities, all of the ingredients used in that preparation have to individually be verified to not be contaminated with any of the ingredients that someone might have a problem with. For instance, some flours might be gluten-free, but have a soy additive for thickening that you wouldn’t think to look for because it’s flour…who would add soy to it? But selling a gluten-free cupcake that you haven’t verified is soy-free to someone with a reaction to soy could potentially kill them.
It’s a really big deal.
So that’s why allergen and gluten-free foods cost so much more. I’m not saying there isn’t a premium added because they can, but the additional safeguards in production of foods like this has a price.
Not to mention that you have to prepare and store it in an entirely different area. Otherwise you have to completely scrub the same area to try and prevent cross contamination and probably special air filtration systems to keep flour out of the air. I had a coworker tell me she got anaphylaxis once over an apple getting small amounts of flour on it. It is almost better to get pre-made from another company where it comes sealed and serve it that way.
I feel for people with severe food allergies. I thankfully only have a severe cat allergy, but I had a friend with a soy allergy. He refused to eat out as most employees either don't know, will have to spend 10+ minutes trying to read every single label, or will misunderstand and say it doesn't anyways. If we were cooking for him, we could at least check or show him all of the ingredients beforehand.
but it is still a violation of the ADA to add that for the accomidation of the disability. Also, in a sain world built for people, we would not charge extra for providing the safe guards needed to not kill people.
It's not charged at a premium, it costs more to produce and deliver.
The entire process needs to be completely seperated from wheat flour. And the production numbers are lower, so all fixed costs need to be distributed over a lower number of sales units.
I have a friend in the food industry who explained the costs and issues to me. They’ve seen people go into anaphylactic shock because of mis-prepared foods. The amount of work that goes into foods for people who have allergies or celiac is exponentially higher. Not only is there just figuring out how to make, say, bread look and taste like bread along with having similar nutritional qualities, all of the ingredients used in that preparation have to individually be verified to not be contaminated with any of the ingredients that someone might have a problem with. For instance, some flours might be gluten-free, but have a soy additive for thickening that you wouldn’t think to look for because it’s flour…who would add soy to it? But selling a gluten-free cupcake that you haven’t verified is soy-free to someone with a reaction to soy could potentially kill them.
It’s a really big deal.
So that’s why allergen and gluten-free foods cost so much more. I’m not saying there isn’t a premium added because they can, but the additional safeguards in production of foods like this has a price.
Not to mention that you have to prepare and store it in an entirely different area. Otherwise you have to completely scrub the same area to try and prevent cross contamination and probably special air filtration systems to keep flour out of the air. I had a coworker tell me she got anaphylaxis once over an apple getting small amounts of flour on it. It is almost better to get pre-made from another company where it comes sealed and serve it that way.
I feel for people with severe food allergies. I thankfully only have a severe cat allergy, but I had a friend with a soy allergy. He refused to eat out as most employees either don't know, will have to spend 10+ minutes trying to read every single label, or will misunderstand and say it doesn't anyways. If we were cooking for him, we could at least check or show him all of the ingredients beforehand.
but it is still a violation of the ADA to add that for the accomidation of the disability. Also, in a sain world built for people, we would not charge extra for providing the safe guards needed to not kill people.