Many people experience enormous relief from symptoms that have caused them considerable distress simply by cutting out foods that contain gluten; symptoms such as abdominal pain, bloating and reflux. Unfortunately, there is a great deal of misunderstanding and misinformation regarding food-related allergies, not helped by the fact that for many years, foods intended for those with allergies were simply not available or, if they were, were not palatable. In this article, we will discuss why the food industry in the UK must now do more to cater for those with allergies.
What is a food allergy?
A food allergy is characterised by a sensitivity to foods that cause an immune response. Symptoms include:
- Dizziness or lightheadedness
- Itchy skin or a raised rash (hives)
- Swelling of the lips, face and eyes
- Coughing, wheezing, breathlessness, noisy breathing or a hoarse voice
- Sneezing or an itchy, runny or blocked nose
- Nausea and vomiting
- Tummy pain, and
- Diarrhoea
According to the NHS, the most common foods that can lead to an allergic response include cows’ milk, eggs, peanuts, soybeans, peas and chickpeas, walnuts, almonds, hazelnuts, pecans, cashews, pistachios, wheat, Brazil nuts, shellfish, such as prawns, crab and lobster.
Why should the food sector cater for food allergies?
It may be tempting to take the view that the market for food allergies is too small, but consider these key facts:
- The market for gluten-free food alone in the UK is now an estimated £835 million and is increasing in value each year. This is due in large part to an increasing awareness of gluten intolerance and the symptoms it creates.
- According to a recent study published in the Lancet, the number of people in England with food allergies doubled between 2008 and 2018. The researchers from Imperial College London found that rates are highest among preschool children, with 4% having a “probable” food allergy.
- Consumers are increasingly seeking out food businesses that are transparent, ethical, and care for their well-being, as well as food manufacturers and suppliers that they can trust. Taking allergies seriously and adopting allergy-aware practices can enhance a business’s reputation and encourage repeat custom from allergy sufferers and their families or friends.
Final words
There is still a great deal of research into the prevalence and cause of food allergies that needs to be carried out. By adopting a business strategy that shows that you genuinely care for the needs of those suffering an immune response due to the foods they eat, your food business can reach a new audience looking for food products that they can trust. We are speaking from a position of experience. At Riverside Foods, we are certified by Coeliac UK and regularly take part in key events such as Food Allergy Awareness Week. Ultimately, by focusing on the quality of our products and making sure that our gluten-free products pass the taste test so that they are indistinguishable from our mainstream product line, we have achieved considerable success in helping those with food allergies.
