Allergens, Going Beyond Just Peanuts

The hot topics in the food industry today are gluten and GMOs, but manufacturers cannot overlook the common food allergies that are responsible for approximately 90% of allergic reactions. Specifically, the FDA requires food producers to declare the presence of eight common allergen ingredients – milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. One or more of these ingredients is likely present in a given processed food item, making life difficult for those with food allergies.

Food allergies are nothing new, but as their incidence is on the rise, the market for allergen-free goods continues to grow. According to the US CDC, between 1997 and 2007, the world saw an 18% increase in the presence of food allergies in children under the age of 18. In addition, 4% of children worldwide have a food allergy, causing them to be 2-4 times more likely to develop additional allergies. Without a doubt, these children deserve access to safe, allergen-free foods.

Therefore, in March of 2013, the University of Manchester in the United Kingdom launched a three-year international study on food allergies. The goal is to create a standard approach to allergen-management for food manufacturers and industry regulatory agencies. The study brings together experts from around the world and is supported by the UK Food Standards Agency. This goes to show that there is still room for the allergen-free foods industry to grow.

In recent years, many companies have chosen cater to allergen-free consumers and have expanded allergen-free product variety. This calls for sourcing ingredients with caution, operating in allergen-free facilities, and testing for even traces of common allergens in finished goods. Labeling must be precise, and suppliers are even monitoring the post-production handling of their products to ensure food safety. Companies that do not adopt these practices run the risk of subjecting consumers to allergic reactions.

Eliminating allergens is no easy task. Many manufacturers are finding it difficult to locate allergen-free ingredients, and ingredient suppliers are working to develop them. However, RIBUS has already created functional, allergen-free replacements for many common allergy-inducing ingredients utilizing the natural qualities of rice. Instead of subjecting consumers to uncertainty, trust RIBUS.

Sources:

http://www.naturalproductsinsider.com/articles/2010/04/allergen-free-product-formulation.aspx

http://www.foodprocessing-technology.com/news/newsuniversity-of-manchester-commences-international-study-on-food-allergies