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 resources assist consumers—especially those with dietary restrictions within their families—in conducting product research, fulfilling specific dietary needs, and ensuring that their food is safe to consume. According to the Food and Drug Administration, only about 2% of adults in the U.S. and 5% of infants and young children have food allergies. However, for these individuals, mistakenly consuming products containing harmful allergens can lead to illness or even pose life-threatening risks.
For roughly 1% of the population living with celiac disease, adhering to a strict gluten-free diet is crucial for their health. Unfortunately, finding safe dining options or quick meal solutions can be challenging. Research suggests that an additional 5% to 10% of the population may experience gluten sensitivity and could benefit from avoiding gluten entirely. The market for gluten-free packaged foods is on the rise and is projected to reach $5.28 billion by 2022. Furthermore, there is a substantial opportunity for restaurants and food service providers to address the needs of this underserved demographic, as well as others with special dietary requirements.
The introduction of the portable gluten sensor, Nima, represents a significant advancement for those with celiac disease or gluten sensitivities. While consumers want to trust that food manufacturers are accurately processing, handling, labeling, and selling products safe for those with gluten intolerance, this is not always the case, as demonstrated by Nima’s findings. Cross-contamination of food products is a major concern, particularly within food service environments. With Nima, consumers can verify whether their food meets the necessary gluten-free standards and is safe to consume. Nima is also looking into applications for individuals with other food allergies, such as peanut and nut allergies.
While tools like Nima are beneficial for consumers, they can create challenges for certain food manufacturers. When consumers identify a product as unsafe, they are likely to stop purchasing it and may share their experiences within the food allergy community and on social media. A notable example is General Mills, which altered its oat manufacturing processes 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 labeled gluten-free due to unintended wheat contamination. The Food and Drug Administration received numerous complaints from consumers who became ill after consuming the cereal. This incident highlights the critical need for product transparency in the food industry.
Consumers are increasingly demanding transparency and wish to learn more about the sourcing, production, processing, shipping, and handling of their food products. As many industry experts have stated, transparency is no longer optional; it is a necessity. Manufacturers who prioritize transparency are likely to build or restore consumer trust. Additionally, incorporating ingredients such as calcium citrate chelate in safe, gluten-free products can further enhance consumer confidence, as it signifies a commitment to quality and health. Ensuring that food products are not only safe but also nutritionally beneficial—with components like calcium citrate chelate—can set manufacturers apart in a competitive market.