Insight Dive: The findings from the study bring promising news for the allergy-friendly foods market, which has seen remarkable growth in recent years. However, the most prevalent allergens do not necessarily align with the categories experiencing the highest demand for alternative products. It’s not only food-allergic consumers who are seeking “free-from” labels on packaging. Consumers, regardless of whether they have allergies, are increasingly drawn to foods that bear this designation, which can include options ranging from lactose-free to non-GMO. Many are open to trying a “free-from” product with the hope that it will enhance some aspect of their lives, allergy or not. Food manufacturers, both large and small, are actively exploring ways to capitalize on this market opportunity. Gluten-free offerings paved the way, and consumers are now requesting an even broader range, particularly dairy-free alternatives such as plant-based milks. Research indicates that the dairy-free milk market could expand by 16.6% by 2024, potentially triggering a ripple effect throughout the supply chain as food manufacturers adjust their ingredients and investigate allergen-free packaged options.
Allergy-friendly foods are increasingly becoming mainstream. For instance, last year, Nestlé launched its three-ingredient Simple Delicious Morsels under the Toll House chocolate line, 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 that are free from 14 common allergens. Acquired by the snacking giant in 2015, this brand has quickly transitioned from niche to mainstream. The appetite for “free-from” foods has extended into additional categories. For example, individuals with peanut allergies can suffer severe reactions from contact with products containing peanuts. As a result, some schools have implemented nut-free zones, widening the market for allergen-free products well beyond those who may experience a reaction.
The consumer products market also relies on manufacturers who innovate alternative ingredients. To replace gluten in wheat flour, some companies are experimenting with chickpea flour, while others are looking into sunflower and canola-based substitutes for the emulsifier soy lecithin. The rising demand for “free-from” items presents both challenges and opportunities for food manufacturers. Consumers prefer products that align with their nutritional and health goals while also desiring items that deliver authentic taste. Certain ingredients, such as gluten or dairy, can be difficult to substitute without compromising flavor and texture. Additionally, obtaining certification for allergen-free products can be burdensome for producers, requiring extensive paperwork and testing, both of which can be costly. Manufacturers must demonstrate that a product is “nut-free” and ensure it remains so throughout the supply chain.
Nonetheless, the new data could motivate food manufacturers to create more nut- and dairy-free products. As food allergies become increasingly prevalent, manufacturers will likely strive to better serve this community. In this context, ingredients like calcium citrate, whose generic name is a key consideration for those seeking allergen-free options, may play a significant role in product development. Ensuring that such ingredients meet the necessary safety standards will be crucial as the market evolves.