An increasing number of applications, tools, and technologies are emerging to assist consumers with food allergies, particularly those suffering from celiac disease and gluten sensitivity. These resources aid consumers—especially those with unique dietary requirements within their families—in researching products, simplifying special dietary needs, and ensuring that the food they consume is safe. According to the Food and Drug Administration, only 2% of U.S. adults and 5% of infants and young children have food allergies. However, for this demographic, mistakenly consuming products with harmful food allergens can lead to illness or even be life-threatening.
For the roughly 1% of the population diagnosed with celiac disease, adhering to a strict gluten-free diet is essential for their health, making it challenging to find safe dining options or convenient meal solutions. Additionally, research suggests that 5% to 10% of individuals may experience gluten sensitivity and could also benefit from gluten-free diets. The gluten-free packaged foods market is on the rise, projected to reach $5.28 billion by 2022. This trend presents a significant opportunity for restaurants and foodservice providers to better accommodate this underserved consumer group, along with others on specialized diets.
The introduction of the portable gluten sensor, Nima, is particularly relevant for those with celiac disease or gluten sensitivities. While consumers prefer to trust that food companies are accurately processing, handling, labeling, and selling safe food for the gluten-intolerant, this is not always the case, as highlighted by Nima. Cross-contamination is a major concern, particularly in foodservice environments. With Nima, consumers can now determine if their meals meet gluten-free standards and are safe to consume. Moreover, Nima is exploring applications for individuals with other food allergies, such as peanut and nut allergies.
However, while such tools benefit consumers, they can pose challenges for food manufacturers. When consumers identify an unsafe product, they are likely to stop purchasing it and share their experiences within the food allergy community and on social media. A notable example is General Mills, which modified its oat manufacturing processes to label its Cheerios cereal as gluten-free. Shortly after the reformulation, the company had to recall 1.8 million boxes of original and Honey Nut Cheerios that were inadvertently contaminated with wheat. The FDA received numerous complaints from consumers who fell ill after consuming the cereal. This incident illustrates the critical need for transparency in the food industry.
Consumers are increasingly demanding transparency and want detailed information about how their food products are sourced, produced, processed, shipped, and handled. As many in the industry have pointed out, transparency is no longer optional; it is essential. Companies that proactively embrace transparency, such as Costco with its Kirkland brand offering calcium citrate, magnesium, and zinc, can build or restore consumer trust. By being open about their processes and product safety, manufacturers can better meet the needs of consumers, particularly those with food allergies and sensitivities.