Having a child with a food allergy can be scary and challenging as the symptoms to a certain food exposure can be anything from inconvenient to life-threatening. Sticky Fingers Cooking was created, in part, to introduce kids and their families to easy-to-make dishes that do not include the major food allergens so that everyone, regardless of their challenges with allergies, can enjoy making and eating delicious food.

‍Food Allergy Research and Education (FARE) defines a food allergy as, “a medical condition in which exposure to a food triggers a harmful immune response. The immune response, called an allergic reaction, occurs because the immune system attacks proteins in the food that are normally harmless. The proteins that trigger the reaction are called allergens.”

An allergic reaction to a food can range from hives to anaphylaxis, which is why many people who are living with food allergies must carry an Epipen at all times. 

A Sticky Fingers Cooking franchisee will be provided training on food allergy substitutions in all recipes and all students who sign up for classes will be asked about their allergies. 

What’s Up with Food Allergies?

There is an increase in food allergies—for both children and adults—around the world, and it’s more important than ever to become educated about which ingredients are most associated with causing allergic reactions.

Our allergy guide links to the United States Food & Drug Administration’s top food allergy foods, but also notes there are nearly 200 foods that can cause an allergic reaction. The top allergenic foods are:

• Milk
• Eggs
• Fish
• Shellfish
• Tree nuts
• Peanuts
• Soybeans
• Sesame
• Wheat

There are an estimated 32 million people living with food allergies, including one in 13 children, according to FARE. These numbers have been rapidly increasing, with the Centers for Disease Control and Prevention (CDC) reporting that food allergies in children increased by 50% between 1997 and 2011.

In some cases, an allergy can be outgrown, but for many people it is a lifelong condition for which they need to adapt their dietary choices. 

A business that addresses a growing need for allergen-safe menus as the number of people who are living with food allergies rises stands out from the competition. 

Experts on Food Allergies and Safety

Since the inception of Sticky Fingers Cooking, there was not just food allergen awareness but ingredient substitution knowledge. For franchisees this makes catering to people with all kinds of food differences, preferences, or challenges as easy as…yes, pie.

The Recipe Box offers food allergen substitutions and an array of eclectic dishes that people have problem never heard of—or tasted—before:

‍Zucchini Root Beer Cupcakes

Spiced Onion Pakora Bites—with the surprising substitution of flaxseed mixed with warm water for the egg

New Zealand Upside-Down Gooey Kiwi Cakes—with the option to use banana in place of egg with extra baking soda

French Chocolate Sweet Potato Truffles—this recipe refers user to the Enjoy Life! Brand for nut-free chocolate chips and the same brand for soy-free potato chips

You get the idea: creative, tasty, and safe food that is way more than salad or a fruit smoothie is what keeps kids coming back to Sticky Fingers Cooking classes year after year. 

Saying No Means Saying Yes

The Sticky Fingers Cooking business model just says no to food allergies being a hindrance to eating vibrantly in life. When we say yes to trying new foods and substituting some unusual ingredients for others, it opens the door to new opportunities for young foodies and their families—and possibly for you to embrace a franchise business.

If you are looking to say yes to a new opportunity, inquire by clicking here to learn more about becoming a franchisee with an always allergen-free business model.