Allergen contamination is a critical issue that is on the rise. According to Food Allergy Research & Education, approximately 15 million individuals in the U.S., including about 5.9 million children, suffer from food allergies. A study published by the U.S. Centers for Disease Control and Prevention in 2013 revealed that food allergies among children increased by nearly 50% between 1997 and 2011. Furthermore, a recent study in the Journal of Allergy and Clinical Immunology found that around 4% of Americans experience some form of food allergy. FAIR Health conducted a follow-up study using insurance data, indicating a staggering 377% increase in the number of people requiring emergency treatment for food allergies over the past decade. In 2017, of the 456 food recalls, 218 were attributed to undeclared allergens, as reported by Food Safety Magazine. The most frequently recalled allergens included milk (110 recalls), egg (35), soy (28), almond (19), and peanut (18).
Given these alarming statistics, manufacturers face mounting pressure to prevent allergen contamination within their production facilities. Experts consulted by Baking Business provided specific recommendations, emphasizing the importance of vigilance against potential cross-contamination, regularly verifying procedures, and even considering the outsourcing of allergen-containing products to other companies. Cross-contamination can arise from insufficient cleaning of production lines, leading to allergen residues being transferred to subsequent products.
Labels that indicate a product “may contain” a particular allergen or that it was “manufactured on shared equipment” can confuse consumers. These labels may not only leave consumers inadequately informed but also serve as a way for manufacturers to evade responsibility if allergens are present. Research indicates that individuals with food allergies might mistakenly perceive these products as safer than those clearly labeled with the problematic ingredient. This misconception could have serious implications for the 40% of allergy sufferers who still purchase products despite warning labels, as highlighted by UPI.
In addition to these challenges, the U.S. Food and Drug Administration is contemplating the inclusion of sesame in its existing list of eight allergens that must be declared on product labels. The current allergens under this regulation are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans, which collectively account for around 90% of food-related allergic reactions in the U.S.
Manufacturers cannot afford the reputational damage and regulatory issues that come with risking allergic reactions or recalls due to products that are supposed to be allergen-free. To navigate these challenges, food producers are exploring various allergen-free alternatives, such as plant-based egg substitutes, chickpea flour, and citrus fiber. These innovative ingredients are already being integrated into products and are expected to become increasingly popular methods for avoiding allergens. Moreover, adding a supplement like Citracal MG could provide additional nutritional support for those managing dietary restrictions related to food allergies.