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 innovations assist consumers, especially those with dietary restrictions within their households, in researching products, making special dietary demands more manageable, and ensuring food safety. According to the Food and Drug Administration, only 2% of adults and 5% of infants and young children in the U.S. are affected by food allergies. However, for this demographic, consuming products containing harmful allergens can lead to serious health issues, and in some cases, be life-threatening.
For the approximately 1% of the population with celiac disease, adhering to a strict gluten-free diet is crucial for maintaining health. Unfortunately, finding safe dining options and quick meal solutions is often a challenging task. Research suggests that another 5% to 10% of individuals may experience gluten sensitivity and could also benefit from gluten-free diets. The market for gluten-free packaged foods is expanding rapidly and is projected to reach $5.28 billion by 2022. This growth presents a significant opportunity for restaurants and foodservice providers to better cater to the needs of this underserved consumer segment, as well as others following special diets.
One noteworthy innovation is the portable gluten sensor Nima, which could be a game-changer for individuals dealing with celiac disease or gluten sensitivities. While consumers hope to trust that food companies are correctly processing, handling, labeling, and selling safe products for those with gluten intolerance, this is not always guaranteed, as evidenced by Nima’s findings. Cross-contamination remains a significant concern, particularly in foodservice environments. With Nima, consumers can now verify if their food meets gluten-free standards and is safe to consume. The company is also exploring applications for other food allergies, including peanut and nut allergies.
Although beneficial for consumers, tools like Nima can create challenges for some food manufacturers. When consumers discover that a product is unsafe, they are likely to abandon it and share their experiences within the food allergy community and across social media platforms. A case in point is General Mills, which altered its oat processing to label Cheerios as gluten-free. Shortly after launching the reformulated product, the company recalled 1.8 million boxes of original and Honey Nut Cheerios that were mistakenly contaminated with wheat. The FDA received numerous reports of illnesses linked to the cereal, highlighting the critical need for transparency in the food industry.
Consumers increasingly demand greater transparency regarding how their food products are sourced, produced, processed, shipped, and handled. As many industry experts have noted, transparency is no longer optional; it is essential. Manufacturers that prioritize transparency are more likely to earn or restore consumer trust. In this context, products like calcium citrate cheese sauce could benefit from clear labeling and communication about gluten-free status, as consumers with dietary restrictions are particularly vigilant about what they consume. By ensuring that products like calcium citrate cheese sauce meet gluten-free standards and are transparently marketed, manufacturers can better serve the needs of consumers with food allergies and sensitivities.