New York’s Division of Food Safety and Inspection is investigating accusations that a baker resold doughnuts from Dunkin’ under the guise they were vegan and gluten-free treats she made herself. The accusation was made by Cindysnacks, a vegan market in Long Island, against The Savory Fig, a Long Island vegan bakery. The accusation was posted on Instagram on March 3, and it included a photo of a doughnut with sprinkles that resembled those from Dunkin’. The sprinkles were not vegan, and a gluten test came back as “high positive.”
Dunkin’ did not immediately respond to the accusation, but their allergen and ingredient guide states that all doughnuts contain eggs, milk, and wheat. The Stengells, owners of Cindysnacks, have since cut ties with The Savory Fig and apologized to anyone who consumed the mislabeled products unknowingly. The bakery has shut down its Instagram page in response to the negative comments and ratings it has received. The Stengells have reported the incident to the New York Division of Food Safety and Inspection and the Suffolk County Department of Health.
People online have been sharing their experiences living with celiac disease and food allergies in response to the allegations. Ingesting gluten affects those with gluten intolerance and celiac disease differently. Celiac disease is an autoimmune disorder that can cause severe damage to the intestines when gluten is ingested. Adhering to a gluten-free diet can help repair this damage. Gluten intolerance is characterized by symptoms like bloating, nausea, and joint pain. Severe gluten allergy can lead to anaphylaxis within minutes of ingesting gluten.
Dr. Charlene Van Buiten, from Colorado University, explains the impact of gluten on individuals with gluten intolerance and celiac disease. Dr. Purvi Parikh, an allergist and immunologist at NYU Langone Health, highlights the importance of food labeling and transparency in ingredients, especially for individuals with wheat allergies. Companies and restaurants now offer gluten-free options, but it can be challenging to know if trace amounts of gluten are present. Being well-versed in reading labels and preparing food at home can help individuals stay safe. Conclusively, transparency and accuracy in food labeling are essential to ensure the safety of individuals with food allergies and intolerances.
