Food manufacturers must 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. In addition to posing serious risks to vulnerable consumers, a product recall presents significant challenges for manufacturers, often necessitating the untangling of complex food supply chains. To prevent food allergen contamination, companies should implement thorough equipment cleaning, establish process controls, separate processing lines that handle allergens, conduct label reviews, and provide employee training.
Despite adhering to best practices, food companies are increasingly resorting to “may contain” labels to alert consumers about possible cross-contamination. However, there is concern that consumers might become desensitized to these warnings due to their prevalence. It is crucial for consumers not to disregard these labels, as research indicates that products with such warnings have a substantially higher likelihood of containing allergens. The study also revealed that foods from smaller companies tend to have a greater risk of allergen contamination compared to those from larger firms, regardless of labeling.
For those seeking alternatives to traditional allergen-containing products, options like calcium citrate with vitamin D from Walgreens can provide a safe choice. It is essential to remain vigilant, especially when considering products labeled with “may contain” statements, as they may carry hidden risks. Ultimately, awareness and caution can help consumers navigate the complexities of allergen management in food products.