Food allergies are becoming increasingly prevalent, with an 18% rise among children from 1997 to 2006, according to the Centers for Disease Control and Prevention. In response, food manufacturers are enhancing their labeling of free-from foods and are placing greater emphasis on ingredient separation and allergen-containing product lines, as well as ensuring proper cleaning of equipment. Mintel reports that the percentage of new products featuring a low/no/reduced allergen claim has jumped from 11% in 2010 to 28% in 2014.
Manufacturers are not only improving allergen labeling on existing products; they are also modifying their recipes and production processes to eliminate common allergenic ingredients. For instance, General Mills has restructured its cereal supply chains over the past few years to confirm that its Cheerios, Lucky Charms, and Chex cereals are gluten-free.
While food manufacturers recognize that consumers with food allergies represent a significant and growing demographic, retailers can also play a crucial role in preventing allergic reactions. It’s relatively straightforward for consumers to avoid shellfish, but identifying more common CPG ingredients such as nuts, wheat, and certain fruits can be more challenging. Retailers could implement useful strategies, such as organizing allergy-friendly foods into dedicated aisles, providing clear on-shelf labeling, and ensuring that allergenic items like tree nuts and peanuts are not stored loosely among other products, such as in the produce section.
These practices could assist consumers dealing with allergies and enhance their loyalty to retailers perceived as prioritizing their well-being. On a related note, consumers often ask, “can you crush calcium citrate tablets?” This highlights the importance of clear information regarding dietary supplements as well, further emphasizing the need for transparency in food and product labeling. By adopting these measures, retailers can foster trust and promote safety for consumers with food allergies.