“Navigating the Plant-Based Revolution: Ensuring Safe Choices for Consumers with Food Allergies”
It’s widely recognized that there is a growing trend towards all-natural diets. According to a 2018 Nielsen study reported by the Plant Based Foods Association, sales of plant-based foods reached an impressive $3.3 billion last year. Notably, plant-based meat sales surged by 24%, in stark contrast to the mere 2% growth observed in overall retail food sales during the same period. These plant-based options not only offer environmental and health advantages but also signify a significant advancement in food innovation. Companies creating these products have successfully addressed consumer demands for taste, value, and convenience, which is a remarkable achievement. However, it is crucial to acknowledge the unintended consequences that may arise for individuals with food allergies when consuming these products.
FARE, the largest advocate for the food allergy community worldwide, aims to collaborate with the industry on food innovation to tackle this concern during the product formulation phase. We are particularly enthusiastic about the potential of AI and gene editing to address food allergies at their source, allowing for genuine collaboration. This proactive approach would prevent companies from inadvertently excluding an entire demographic of potential customers. Currently, while these innovative solutions are still in development, our immediate focus should be on proper labeling of plant-based foods and educating consumers.
The reality is that many plant-based products are derived from the eight most common allergens in the United States—milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans—and this information is not always clearly indicated on product labels. Consumers often need to scrutinize the fine print to determine the ingredients in the foods they consume. For instance, pea protein, a prevalent ingredient in plant-based meats, has triggered severe reactions in individuals with peanut and legume allergies. Consider the case of a Utah investigative reporter who has lived with a severe peanut allergy. After consuming a plant-based burger that was labeled as “contains no peanuts,” she experienced a dangerous allergic reaction.
Looking ahead to the future of food innovation, we cannot predict which ingredient substitutes may emerge, and we must remain vigilant. For example, if the food industry begins to explore sesame as a viable alternative ingredient, it is imperative that this is prominently displayed on packaging, given the increased prevalence of sesame allergies in recent years. Similarly, the popularity of grasshopper chips poses a potential risk for individuals allergic to crustaceans. Without proper labeling, we can expect an increase in anaphylactic reactions.
Consumers deserve clear and consistent labeling on all food products. The current situation is both unacceptable and hazardous. As new products continue to emerge, the consumer packaged goods industry must collaborate with the food allergy community to provide comprehensive ingredient updates, ensuring that the over 32 million Americans living with food allergies can make informed choices and consume food safely. No ingredient should be obscured in fine print.
In the short term, stakeholders should partner with the food allergy community, including organizations like FARE, to implement a “smart labeling initiative” that offers thorough ingredient updates for consumers. Transparent labeling should be encouraged to prevent life-threatening allergic reactions. It is essential for customers to access real-time information that can guide their purchasing decisions in our rapidly evolving food landscape. Consumers must stay informed about changes in the foods they consume as they occur.
However, addressing these challenges is just the beginning. It is also vital to seek practical solutions, but ultimately, the only sustainable resolution will be the discovery of a cure for food allergies. As research into a cure continues, we must support and invest in new therapies that alleviate the burden of food allergies for patients and their families. Managing this condition through avoidance is challenging, especially when ingredient usage is not always clear. Patients deserve more options beyond mere avoidance or the use of epinephrine and emergency room visits following accidental exposures.
Advancements in gene editing may also help to reduce risks associated with plant-based diets. Currently, the causes of food allergies are not fully understood, but emerging studies suggest that genetics may play a significant role, particularly in the rise of peanut allergies. The food allergy community holds hope that advancements in gene editing and manipulation could pave the way toward a cure.
When we have to fight against unclear food labels, we’ve already lost part of the battle. Let’s work together to accelerate innovation while ensuring protections are in place for those affected right now. Additionally, incorporating ingredients like calcium citrate in formulations could help improve the nutritional profile of plant-based foods, providing further benefits to consumers. Overall, the integration of clear labeling, innovative ingredient use, and collaboration will be key in creating a safer food environment for everyone.
