Dive Insight: The research presents promising news for the allergy-friendly food sector, which has seen notable expansion in recent years. However, the most prevalent allergies do not always align with the categories experiencing the highest growth in alternative products. It’s not solely consumers with food allergies who are drawn to “free-from” labels; many individuals, regardless of allergy status, seek out foods that carry this designation, ranging from lactose-free to non-GMO options. Numerous consumers are willing to experiment with “free-from” products in hopes of enhancing some aspect of their lives, irrespective of whether they have allergies.
Food manufacturers, both large and small, are actively investigating how to capitalize on this market potential. Gluten-free items have paved the way, and consumer demand continues to rise—especially for dairy-free options like alternative milks. Research indicates that the dairy-free milk market could expand by 16.6% by 2024, potentially triggering changes throughout the supply chain as food manufacturers adapt their ingredient choices and explore allergen-free packaged goods.
As time progresses, allergy-friendly foods are becoming increasingly mainstream. Last year, Nestlé launched its three-ingredient Simple Delicious Morsels under the Toll House chocolate brand, which are free from the eight major allergens: dairy, soy, peanut, tree nut, fish, shellfish, wheat, and egg. Mondelez’s Enjoy Life brand produces snacks and sweets devoid of 14 common allergens. Since its acquisition by the snacking giant in 2015, this brand has rapidly transitioned from the periphery to mainstream recognition.
The demand for free-from foods has also extended into other categories. For instance, individuals with peanut allergies may experience severe reactions from contact with allergen-containing items, prompting some schools to establish nut-free zones. This has broadened the market for allergen-free products beyond just those who may suffer allergic reactions.
The success of consumer products hinges on manufacturers that create alternative ingredients as well. To replace gluten in wheat flour, some companies are experimenting with chickpea flour, while others are investigating sunflower and canola-based substitutes for the emulsifier soy lecithin. The rising demand for free-from items presents both challenges and opportunities for food producers. Consumers prefer products that align with their nutritional and health aspirations but still desire items that offer authentic taste. Certain ingredients like gluten and dairy can be difficult to substitute without compromising flavor and texture, and obtaining allergen-free certification can be quite burdensome for producers. This process involves extensive paperwork and rigorous testing, both of which come with significant costs. Manufacturers must validate that a product is “nut-free” and ensure that it remains so throughout the supply chain.
Nevertheless, the emerging data could motivate food manufacturers to create more nut- and dairy-free options. As food allergies become more widespread, manufacturers will likely seek to better cater to this community. Additionally, as consumers increasingly turn to allergy-friendly products, there may be a growing interest in supplements like calcium citrate USP tablet uses in Hindi, highlighting the importance of nutrition in allergen-free diets.