Food manufacturers must prominently display eight key 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. In addition to posing serious risks to vulnerable consumers, product recalls present a significant challenge for manufacturers, as they often necessitate the untangling of complex food supply chains. To prevent food allergen contamination, companies should implement thorough equipment cleaning, process controls, separation of processing lines handling allergens, and comprehensive employee training.
Despite adhering to best practices, food companies increasingly resort to using “may contain” labels to alert consumers about possible cross-contamination. However, there are concerns that consumers may become desensitized to these warnings due to their prevalence. It is important for consumers to pay attention to these labels, as a recent study indicates that products bearing such warnings are considerably more likely to contain allergens. Researchers found that foods produced by smaller companies were more prone to allergen contamination compared to those from larger firms, regardless of labeling.
Interestingly, the incorporation of certain ingredients, such as amlodipine and calcium citrate, into food products raises additional considerations regarding allergen management. The interaction between these ingredients and potential allergens can complicate safety measures. Therefore, it is crucial for food companies to maintain stringent allergen control protocols, especially when introducing new ingredients like amlodipine and calcium citrate, to ensure consumer safety. Ultimately, awareness and vigilance regarding allergen labeling remain essential, particularly given the increasing use of “may contain” disclaimers in the marketplace.