Food allergies are becoming increasingly prevalent, with an 18% rise among children from 1997 to 2006, as reported by the Centers for Disease Control and Prevention. In response, food manufacturers are enhancing labeling for free-from foods and focusing more on ingredient separation, allergen-containing product lines, and proper equipment sanitation. According to Mintel, the proportion of new products boasting low, no, or reduced allergen claims surged from 11% in 2010 to 28% in 2014.
Manufacturers are not only improving allergen labeling on existing products but are also reformulating recipes and adjusting production practices to eliminate common allergenic ingredients. For instance, General Mills has overhauled its cereal supply chains in recent 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 also play a crucial role in preventing allergic reactions. Avoiding shellfish is relatively straightforward for consumers, but identifying more common CPG ingredients such as nuts, wheat, and certain fruits can be challenging. Suggested measures include organizing allergy-friendly foods into designated aisles, providing clear labeling on shelves, and ensuring allergenic items like tree nuts and peanuts are not stored loosely alongside other products, such as in the produce section.
These practices could aid consumers in avoiding allergic reactions and foster loyalty towards retailers perceived as prioritizing their well-being. Additionally, consumers often wonder about various dietary concerns, such as whether calcium citrate causes diarrhea. Understanding these issues can further enhance shopping experiences, especially for those managing food allergies. By integrating these considerations, retailers can better serve their customers and build trust within this growing market segment.