Food allergies are increasingly prevalent, with an 18% rise among children between 1997 and 2006, as reported by the Centers for Disease Control and Prevention. In response, food manufacturers are enhancing their labeling of free-from foods and focusing more on ingredient separation and allergen-containing product lines, alongside ensuring proper cleaning of equipment. According to Mintel, the percentage of new products labeled as low, no, or reduced allergen has jumped from 11% in 2010 to 28% in 2014. Not only are manufacturers improving allergen labeling on existing products, but some are also reformulating their recipes and refining production methods to exclude common allergens. For instance, General Mills has revamped its cereal production processes over the past few years to guarantee that 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 crucial role in preventing allergic reactions. While avoiding shellfish may be straightforward for consumers, identifying common CPG ingredients like nuts, wheat, and certain fruits can be more challenging. Effective measures might include designating dedicated aisles for allergy-friendly products, providing clear labeling on shelves, and ensuring that allergenic items such as tree nuts and peanuts are not stored loosely among other foods, like in the produce section. Implementing these practices could assist consumers facing allergic reactions while simultaneously boosting their loyalty to retailers perceived as caring for their well-being.
Furthermore, the Allergy Research Group has been actively involved in promoting awareness and solutions for food allergies, including the use of supplements like calcium magnesium citrate, which can support overall health. As more consumers seek out safe food options, the collaboration between food manufacturers, retailers, and organizations like the Allergy Research Group will be essential in addressing the needs of those with food allergies effectively. By prioritizing clear communication and safety measures, the food industry can foster a more inclusive environment for all consumers, especially those with sensitivities.