Allergy and intolerance are very separate in terms of meaning. However, incidence is increasing at an alarming rate for dietary related conditions.
Food and drink quality and choice has improved significantly over the years. For example, gluten-free products were scarce on the shelves of supermarkets just five years ago, and the taste wasn’t memorable for the right reasons (the term ‘free from flavour’ comes to mind). However, it could be argued that the number of consumers in the UK potentially suffering from food intolerance/allergy isn’t reflected on restaurant menus or retail shelves. The Allergy & Free From Show will take place this year to highlight issues in the industry.
Dr Adam Fox, consultant paediatric allergist at a London teaching hospital, told FoodBev.com: “There is no doubt that awareness about food allergy has increased and the issue is taken more seriously, but there’s a significant focus on nut allergy, with far less attention paid to other allergens. However, there are more and better resources available to caterers who wish to educate themselves and provide a better service to customers.”
It seems the resources are out there, but the individuals who can make an impact on this industry seem a little wary of tackling it with a huge amount of force, especially in terms of providing choice for consumers when they’re dining out.
“We know that eating out is a major issue for people with coeliac disease,” said Coeliac UK, Diet & Health Team. “The gluten-free catering market is estimated to be worth £100m – up 15.7% year on year – and we’re pleased to see a number of restaurant chains embracing the needs of those on a gluten-free diet by offering more gluten-free options, and in some cases specific gluten-free menus.
“However, we do understand that increased awareness is required for more catering establishments to recognise this growing market and to be able to offer a wide range of safe meals with the knowledge of basic, cooking methods and preparation to ensure they’re free from any cross-contamination.”
So which areas of the sector require more research in terms of the understanding of the relationship between food, beverages and the allergy/intolerance market?
Dr Adam Fox says: “One major question that remains is ‘how much is too much?’. In other words, what is the largest amount of allergen that a food may contain before there’s a risk of causing a reaction. Unfortunately, this isn’t a straightforward question. It may be thought that if a large number of, for example, milk allergic patients can safely consume a food that contains a trace amount of milk protein, then it can be deemed safe for them. However, the threshold amount of allergen that may cause a reaction in an individual can vary according to the individuals circumstances at the time the food is eaten.”
This is a modern trend – not necessarily a positive one, but a trend nonetheless. Trends mean money and the speciality dietary sectors turning into an empire in itself. It seems a sin not to tap into this market trend and cater for the mammoth consumer demand.
Perhaps manufacturers need to start being less intolerant and be more sensitive to those who can actually make them a lot of money. The result can only be a positive outcome for the consumer and manufacturer.
On the other hand, perhaps they need more support in terms of guidelines when it comes to catering for the vast spectrum of dietary conditions. The old saying, good effort but could try better, seems appropriate.
Rebecca is editorial assistant of FoodBev.com
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