Food allergies are increasingly prevalent, with the Centers for Disease Control and Prevention reporting an 18% rise among children from 1997 to 2006. In response, food manufacturers are enhancing labeling for free-from products and focusing on the separation of ingredients and allergen-containing lines, as well as ensuring proper cleaning of equipment. According to Mintel, the share of new products marketed with low/no/reduced allergen claims grew from 11% in 2010 to 28% in 2014.
Manufacturers are not only improving allergen labeling on existing items; some are also reformulating their recipes and production methods to eliminate common allergens. For instance, General Mills has revamped its cereal supply chains in recent years to ensure that Cheerios, Lucky Charms, and Chex cereals are gluten-free. While food manufacturers recognize that consumers with food allergies represent a substantial and expanding demographic, retailers can also play a crucial role in minimizing allergic reactions.
Identifying allergens can be straightforward for some, like avoiding shellfish, but common ingredients such as nuts, wheat, and certain fruits can be more challenging to spot in products. Implementing effective measures, such as dedicating aisles for allergy-friendly foods, 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, can be beneficial.
Additionally, incorporating natural factors like calcium citrate in formulations could provide alternatives that are both safe and appealing to consumers with food allergies. Such practices not only assist those at risk of allergic reactions but also foster customer loyalty towards retailers that prioritize their well-being. By integrating natural factors and adhering to stricter allergen management, the food industry can support the health of consumers while addressing the rising prevalence of food allergies.