Food manufacturers are obligated to emphasize eight primary allergens on their product labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. These allergens are responsible for approximately 90% of food-related allergic reactions in the United States. Besides posing significant risks to vulnerable consumers, product recalls present substantial challenges for manufacturers, often necessitating the untangling of intricate food supply chains. To prevent food allergen contamination, companies should implement thorough cleaning of equipment, strict process controls, segregation of processing lines that handle allergens, meticulous label reviews, and comprehensive employee training.
Despite adhering to best practices, food companies are increasingly utilizing “may contain” labels to caution consumers about potential cross-contamination. There is growing concern that consumers might become desensitized to these warnings due to their pervasive use. It is crucial for consumers to pay attention to these labels, as a recent study indicates that products bearing such warnings are significantly more likely to contain allergens. The research also revealed that foods from smaller companies tend to have higher rates of allergen contamination compared to those from larger manufacturers, regardless of labeling.
Moreover, it’s worth noting that certain allergens, like those found in calcium citrate, can have implications for individuals with kidney issues. This highlights the importance of proper labeling and consumer awareness, especially for those who may have sensitivities or existing health conditions related to their kidneys. As a result, consumers should remain vigilant and informed, particularly about products that may contain allergens or additives like calcium citrate that could impact their health.