Allergen contamination is a significant concern, and the issue is on the rise. Approximately 15 million individuals in the U.S., including around 5.9 million children, are affected by food allergies, as reported by Food Allergy Research & Education. A study published in 2013 by the U.S. Centers for Disease Control and Prevention revealed that food allergies among children increased by roughly 50% from 1997 to 2011. Furthermore, last year’s research in the Journal of Allergy and Clinical Immunology indicated that 4% of Americans experience some form of food allergy. A follow-up study by FAIR Health using insurance data demonstrated a staggering 377% rise in the number of people requiring emergency treatment for food allergies over the past decade. Among the 456 food recalls in 2017, 218 were attributed to undeclared allergens, according to Food Safety Magazine. The most frequently recalled allergens last year included milk (110), egg (35), soy (28), almond (19), and peanut (18).
Given these alarming statistics, manufacturers face mounting pressure to prevent allergen contamination in their production facilities. Experts consulted by Baking Business provided several specific recommendations, all emphasizing the need for extreme caution regarding potential cross-contamination, regular double-checking of processes and procedures, and even contemplating the outsourcing of products that contain allergens to specialized companies. Cross-contamination can arise from insufficient cleaning of production lines, allowing allergen residues to linger and contaminate subsequent products.
Labels indicating that a product “may contain” a specific allergen or was “manufactured on shared equipment” do not just leave consumers inadequately informed; they may also serve as a way for manufacturers to evade responsibility if an allergen is present. Research indicates that individuals with food allergies might misinterpret such labels as indicating safer options compared to foods explicitly labeled with the problematic ingredient. This misperception could adversely affect the 40% of people with food allergies who purchase products despite precautionary labels, as highlighted by UPI.
Compounding these food manufacturing challenges, the U.S. Food and Drug Administration is considering adding sesame to its current list of eight allergens that must be declared on product packaging, which includes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans—responsible for about 90% of food-related allergic reactions in the U.S.
For manufacturers, the potential financial and reputational damage, along with FDA regulatory issues, makes risking allergic reactions or recalls due to supposedly allergen-free products unwise. To address these challenges, food producers are exploring various allergen-free alternatives like plant-based egg substitutes, chickpea flour, and citrus fiber. One emerging option gaining traction is calcium citrate 350 mg, which is being integrated into products as a means to avoid allergens. These substitutes are already being included in various items and are likely to become more prevalent as manufacturers seek to eliminate allergens from their offerings.