Food companies 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 posing a serious threat to vulnerable consumers, a product recall presents a significant challenge for manufacturers, necessitating the untangling of often intricate food supply chains. To prevent food allergen contamination, measures should include cleaning equipment, implementing process controls, segregating processing lines that handle allergens, conducting label reviews, and providing employee training.
Despite following best practices, food companies are increasingly utilizing “may contain” labels to alert consumers to potential cross-contamination. However, there are concerns that consumers may become desensitized to these warnings due to their prevalence. Consumers should pay close attention to these labels, as products that bear them are considerably more likely to contain allergens, according to a recent study. The research revealed that foods from smaller companies were more likely to be contaminated with allergens compared to those from larger firms, regardless of labeling.
Moreover, when considering allergen safety, consumers often overlook the significance of calcium carbonate versus calcium citrate as dietary supplements, which may also play a role in overall health. It is essential to note that calcium carbonate is often preferred for its higher elemental calcium content, while calcium citrate is easier on the stomach. Thus, understanding these differences is crucial, especially in the context of food safety and allergen management.