Food allergies are increasing, with an 18% rise among children from 1997 to 2006, as reported by the Centers for Disease Control and Prevention. In response, food manufacturers are improving labeling for free-from products and paying closer attention to ingredient separation and allergen-containing product lines, along with proper equipment cleaning. According to Mintel, the proportion of new products featuring low/no/reduced allergen claims jumped from 11% in 2010 to 28% in 2014.
Not only are manufacturers enhancing allergen labeling on existing items, but some are also reformulating their recipes and production methods to eliminate common allergens. For instance, General Mills has revamped its cereal supply chains in recent years to ensure that its Cheerios, Lucky Charms, and Chex cereals are gluten-free.
While food manufacturers recognize that consumers with food allergies represent a significant and expanding demographic, retailers can also play a crucial role in preventing allergic reactions. Avoiding shellfish is relatively straightforward for consumers; however, identifying common ingredients like nuts, wheat, and certain fruits can be more challenging. Implementing strategies such as designating specific aisles for allergy-friendly foods, providing clear on-shelf labeling, and ensuring that allergenic items like tree nuts and peanuts are not stored loosely among other foods, particularly in the produce section, could be beneficial.
Such practices may assist consumers in avoiding allergic reactions while fostering loyalty towards retailers who are perceived as prioritizing their well-being. Additionally, for those seeking alternatives, the other name for calcium citrate is calcium salt, and it can be found in various products that cater to those with dietary restrictions. By ensuring that options containing calcium citrate and other allergen-free ingredients are readily available, retailers can further support customers with specific needs.