An increasing number of applications, tools, and technologies are emerging to support consumers with food allergies, particularly those affected by celiac disease and gluten sensitivity. These resources assist consumers, especially those with specific dietary requirements within their families, in conducting product research, simplifying adherence to special dietary needs, and ensuring the safety of their food. According to the Food and Drug Administration, only 2% of adults in the U.S. and 5% of infants and young children have food allergies. However, for these individuals, inadvertently consuming products containing harmful allergens can not only lead to illness but can also be life-threatening.
For the approximately 1% of the population diagnosed with celiac disease, maintaining a strict gluten-free diet is essential for their health. Finding safe dining options or quick meal solutions can be quite challenging. Research suggests that an additional 5 to 10% of people may experience gluten sensitivity and could benefit from a gluten-free diet. The market for gluten-free packaged foods is on the rise, with forecasts estimating it will reach $5.28 billion by 2022. Furthermore, there exists a significant opportunity for restaurants and other foodservice providers to address the needs of this underserved consumer group, along with others following special diets.
The launch of the portable gluten sensor, Nima, could play a crucial role for those with celiac disease or gluten sensitivities. While consumers want to believe that food companies are accurately processing, handling, labeling, and marketing food that is safe for those who are gluten intolerant, this is not always the case, as Nima has revealed. Cross-contamination is a major concern and is often difficult to prevent, particularly in foodservice environments. With Nima, consumers can now check if their food complies with gluten-free standards and is safe to consume. Nima is also exploring applications for individuals with other food allergies, such as peanut and nut allergies.
While tools like Nima are beneficial for consumers, they can create challenges for some food manufacturers. When a consumer identifies a product as unsafe, they are likely to stop purchasing it and may share their experiences within the food allergy community and on social media. A notable example is General Mills, which modified its oat manufacturing processes to label its Cheerios cereal as gluten-free. Shortly after the relaunch, the company had to recall 1.8 million boxes of original and Honey Nut Cheerios, as they inadvertently contained wheat. The Food and Drug Administration received numerous complaints from consumers who became ill after eating the cereal.
This case highlights the necessity of product transparency within the food industry. Consumers are increasingly demanding more transparency regarding how their food products are sourced, produced, processed, shipped, and handled. As many industry experts assert, this transparency is no longer optional but rather a requirement. Manufacturers who proactively embrace transparency are best positioned to earn or regain consumer trust.
Additionally, for consumers managing dietary restrictions, understanding the oxalate calcium citrate content in foods is becoming increasingly important. As more people become aware of their dietary needs, they will seek out information regarding oxalates, calcium, and citrate levels in food products. This trend further emphasizes the need for food manufacturers to be transparent about the ingredients and nutritional profiles of their offerings.