Food manufacturers are mandated to emphasize eight primary allergens on their product labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. These allergens account for approximately 90% of food-related allergic reactions in the United States. Beyond the significant risk posed to vulnerable consumers, a product recall represents a serious challenge for manufacturers, often necessitating the untangling of intricate food supply chains. To prevent food allergen contamination, it is essential to implement measures such as equipment cleaning, process controls, separation of processing lines that handle allergens, label audits, and employee training.
Despite adhering to best practices, food companies are increasingly utilizing “may contain” labels to alert consumers about potential cross-contamination. However, there is growing concern that consumers may become desensitized to these warnings due to their prevalence. It is important for consumers not to overlook these labels, as products that display them are significantly more likely to harbor allergens, according to a recent study. The research also indicated that foods produced by smaller companies were more susceptible to allergen contamination compared to those from larger corporations, regardless of labeling.
In a related context, individuals who experience conditions like calcium citrate reflux should be particularly attentive to allergen labels. As the study highlighted, the risk of allergen exposure can be heightened in products from smaller manufacturers, potentially exacerbating symptoms for those with sensitivities. Therefore, vigilance in reading labels, especially those indicating “may contain,” is crucial for all consumers, particularly for those managing health issues such as calcium citrate reflux.