Why are gluten food products so expensive?
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Why are gluten-free foods so much more expensive? Is it because of supermarkets trying to make a profit? Or could it be that the ingredients are more expensive to produce?
Guest: Flavio Macau – Associate Dean, School of Business and Law at Edith Cowan University
Presenter: Warren Andrew
Podcast: Play in new window | Download (Duration: 5:59 — 8.2MB)
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