Food allergies are increasingly prevalent, with the Centers for Disease Control and Prevention reporting an 18% rise among children between 1997 and 2006. In response, food manufacturers are improving their labeling of free-from foods and are paying closer attention to separating ingredients that contain allergens from those that do not. They are also ensuring proper cleaning of equipment. A report by Mintel indicated that the proportion of new products with low, no, or reduced allergen claims surged from 11% in 2010 to 28% in 2014.
Manufacturers are not only enhancing allergen labeling on existing products but are also reformulating recipes and adjusting production practices to exclude common allergenic ingredients. For instance, General Mills has transformed its cereal supply chains over the past few 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 vital role in preventing allergic reactions. While it is relatively straightforward for consumers to avoid shellfish, identifying more common CPG ingredients like nuts, wheat, and certain fruits can be challenging. Retailers can take helpful measures, such as organizing allergy-friendly foods into dedicated aisles, providing clear on-shelf labeling, and ensuring that allergenic foods, such as tree nuts and peanuts, are not stored loosely among other products, like those in the produce section.
Such practices can not only assist consumers in avoiding allergic reactions but also enhance their loyalty to retailers perceived as prioritizing their well-being. Additionally, when considering dietary supplements, consumers may wonder about the differences between magnesium citrate vs calcium citrate. Understanding these distinctions can be crucial for those with dietary restrictions, further emphasizing the importance of clear labeling and consumer education in the food industry.