The price of a product depends on its supply and demand. Compared to “normal” grain products containing gluten produced for the wider population, the market for gluten-free dietary products is small. The higher price of these products is primarily due to the complex form of production. The Codex Alimentarius Commission set a new threshold value for gluten-free food in 2008. Such products may accordingly contain a maximum of 20 ppm (parts per million), 20 mg/kg. These statutory gluten threshold values require extremely strict monitoring and special precautionary measures for food delivery, production, and packaging. Only such strict quality assurance systems can guarantee high product safety. Primary ingredients and manufactured products are continuously subject to inspection and are examined with regard to their gluten content and other allergens. The production of high-quality and reliably gluten-free food is fully automated and relies on the most modern technology.
Rice and corn, the primary ingredients mainly used instead of wheat in gluten-free food, are also more expensive than wheat.
