During the last few months, I have noticed a few bakeries around the U.S. which market their products to individuals with food allergies but also make products containing some of the 8 most common food allergens. For example, a bakery has a selection of products for peanut allergic individuals but also manufactures peanut butter cookies. Likewise, some bakeries make dairy-free items as well as dairy-containing items. This raises a number of questions for me, including:
- What do others think about this genre of bakery?
- It is possible to prevent cross-contamination in such situations?
- Are worries about cross-contamination blown out of proportion?
- Should allergen-free claims at bakeries be regulated? If so, how?
What do you think?