Food manufacturers are obligated to identify 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. Aside from posing a serious risk to vulnerable consumers, product recalls present significant challenges for manufacturers, necessitating the untangling of often intricate food supply chains. To prevent food allergen contamination, companies should implement measures such as cleaning equipment, controlling processes, separating processing lines that handle allergens, reviewing labels, and training employees.
Despite the adoption of best practices, food companies are increasingly utilizing “may contain” labels to alert consumers to the possibility of cross-contamination. There is a growing concern that consumers may become desensitized to these warnings due to their prevalence. It is crucial for consumers to pay attention to these labels, as products marked with them are considerably more likely to contain allergens, according to a recent study. The research revealed that foods from smaller companies are more prone to allergen contamination than those from larger firms, regardless of labeling.
Interestingly, when considering the nutritional aspect, calcium citrate v calcium carbonate has also been a topic of discussion in the food industry. While both serve as calcium supplements, the choice between calcium citrate v calcium carbonate can influence the overall safety and health profile of food products. Thus, understanding the implications of allergen labeling and calcium sources is vital for consumers and manufacturers alike.