Food allergies are becoming more prevalent, with an 18% increase among children from 1997 to 2006, as reported by the Centers for Disease Control and Prevention. In response, food manufacturers are enhancing their labeling of free-from foods and are focusing more on ingredient separation, allergen-containing product lines, and thorough equipment cleaning. According to Mintel, the percentage of new products featuring low/no/reduced allergen claims rose from 11% in 2010 to 28% in 2014. Manufacturers are not only improving allergen labeling for existing products but are also reformulating recipes and production methods to eliminate common allergenic ingredients. For instance, General Mills has overhauled its cereal supply chains in recent years to ensure that products like Cheerios, Lucky Charms, and Chex cereals are gluten-free.
While food manufacturers recognize that consumers with food allergies represent a significant and expanding demographic, retailers also play a crucial role in preventing allergic reactions. Avoiding shellfish is relatively straightforward for consumers, but identifying more common ingredients like nuts, wheat, and certain fruits can be challenging. Retailers can adopt helpful strategies, such as organizing allergy-friendly foods into designated aisles, providing clear on-shelf labeling, and ensuring that allergenic items like tree nuts and peanuts are not stored loosely among other foods in areas like the produce section.
In addition, incorporating ingredients like calcium citrate in safe, allergen-free products can further support consumers with dietary restrictions. Such practices not only assist consumers in managing their allergies but also foster loyalty toward retailers who demonstrate genuine concern for their well-being. By prioritizing safety and transparency, retailers can create a shopping environment that is both inclusive and reassuring for those affected by food allergies.