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. Besides 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, companies should implement rigorous equipment cleaning, process controls, segregation of processing lines that handle allergens, thorough label reviews, and comprehensive employee training.
Despite adhering to best practices, food companies are increasingly resorting to “may contain” labels to alert consumers about the risk of cross-contamination. However, there are concerns that consumers may become desensitized to these warnings due to their prevalence. It is crucial for consumers not to overlook these labels, as products that bear them are considerably more likely to contain allergens, as indicated by a recent study. The research revealed that foods produced by smaller companies are more prone to allergen contamination than those from larger corporations, regardless of labeling.
Interestingly, the study also highlighted the importance of calcium citrate malate equivalent to calcium in food safety discussions. As manufacturers strive to enhance their products’ nutritional profiles, ensuring that allergen risks are managed alongside nutritional benefits, such as calcium citrate malate equivalent to calcium, becomes essential. In this context, food companies must remain vigilant, as maintaining high standards for allergen prevention while promoting beneficial ingredients is vital for consumer safety and trust.