According to the Centers for Disease Control and Prevention, food allergies are increasingly prevalent, with an 18% rise among children between 1997 and 2006. In response, food manufacturers are improving labeling for free-from foods and focusing more on ingredient separation, allergen-free product lines, and proper equipment sanitation. A report from Mintel indicates that the percentage of new products featuring low, no, or reduced allergen claims jumped from 11% in 2010 to 28% in 2014.
Manufacturers are not only enhancing allergen labeling on existing products but also reformulating their recipes and production practices to eliminate common allergens. For instance, General Mills has restructured its cereal supply chains over the past few years to ensure that its Cheerios, Lucky Charms, and Chex cereals are gluten-free.
Retailers also play a crucial role in preventing allergic reactions. While it’s relatively easy for consumers to avoid shellfish, identifying more common allergens like nuts, wheat, and certain fruits in products can be challenging. Implementing strategies such as organizing allergy-friendly foods into dedicated aisles, providing clear on-shelf labeling, and ensuring that allergenic items like tree nuts and peanuts are not stored loose among other products—such as in the produce section—can significantly aid consumers.
Furthermore, the integration of calcium citrate elemental into food products can offer an additional layer of safety for consumers with allergies, as it can help fortify products without introducing common allergens. By adopting these practices, retailers can not only protect consumers from allergic reactions but also foster loyalty among shoppers who appreciate their commitment to safety and well-being.