Hi All,
A lot of people on this forum have stated time and again,
that if the are shopping for groceries and come across a product
whose ingredients don't show 'ANY' Allergens
but have that dreaded statement 'Manufactured in a facility..............'
they will not buy that product!!
.
Here's my question?
How many of those same people buy their 'flours' at Asian or Ethnic Markets'
without any consideration of how they were milled, or what else was produced there.
.
It's not just milling 'Wheat' but Nuts, a lot of Asian and Ethnic baking use Chestnut and Walnut flours'.
these could be potentially 'Lethal' to people with a 'Nut Allergy'!
.
In the USA/Canada are Ethnic Stores / Markets covered by the labelling laws ?
.
In Ireland a lot of products for sale in Ethnic Markets have self adhesive labels
printed in English attached to products with a rough guide to what the item is, and the ingredients.
.
But there is never a warning label saying ' May contain...... or Manufactured in a facility.......'
.
I'm presuming it's the same in the USA / Canada, so are Ethnic suppliers 'flaunting the law'.
.
Is there two sets of rules, home produced must meet strict testing laws !!!
.
Imports (I'm being Cynical here) it's only for there own , who cares !
.
I'd rather pay extra for guaranteed free from cross-contamination flours anytime.
.
I can understand people on a reduced income having to be 'Frugal'
but even in these circumstances, since it's a lifelong disease, surely state aid should be forthcoming.
.
For the rest of the people I would say 'Is your state of health not worth that extra few bucks'
.
Best Regards,
David

I can only speak to the situation in Canada and in the US.

In both countries, labeling is only required by law for ingredients that are intentionally included in the food.

Labels regarding shared equipment, or shared facilities, or other possible contamination are strictly voluntary at this time.

Hi David,

I agree with this for me....although I don't think anything can be 100% guaranteed, I stick with dedicated facilities for flours. I'm afraid to go to the Asian markets I hear about to buy flour because of the chance of cross contamination, although several people here have had wonderful luck with them.

Peter's right--the cross contamination warnings here are only voluntary.

I prefer to buy my flours and other ingredients like baking powder and soda that are produced in dedicated facilities because of the nature of the product. I will try other products made on shared lines, but it is a TRIAL BASIS. If my son seems to get sick from the product, then I throw it out and don't buy the product again. This has worked out well for us. My son's tTG has went from 21 to 4.3 in 8 months (normal is <7).