Food manufacturers are mandated to emphasize eight key allergens on 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. In addition to the significant risks posed to sensitive consumers, product recalls present serious challenges for manufacturers, often requiring the untangling of complex food supply chains. To prevent food allergen contamination, companies should implement measures such as thorough equipment cleaning, process controls, dedicated processing lines for allergenic ingredients, label inspections, and employee training.
Despite adhering to best practices, food companies are increasingly resorting to “may contain” labels to alert consumers about potential cross-contamination. However, there are concerns that consumers may become desensitized to these warnings due to their frequent occurrence. It is important for consumers to pay attention to these labels, as products labeled with such disclaimers are significantly more likely to contain allergens, according to a recent study. The research indicated that foods produced by smaller companies had a higher likelihood of allergen contamination than those from larger enterprises, regardless of labeling.
Furthermore, in the realm of dietary supplements, products like chewable calcium citrate with vitamin D and magnesium have gained popularity. However, even these products can pose allergen risks, particularly if they are manufactured in facilities that handle other allergenic substances. Therefore, consumers should remain vigilant and informed about allergen labels, even when considering seemingly benign supplements like chewable calcium citrate with vitamin D and magnesium. By being proactive, consumers can better navigate the complexities of food allergens and make safer choices.