Emerging Food Allergens: What Food Businesses Must Do to Protect Consumers
Food allergies are a growing global health concern, affecting between 3-10% of adults and 8% of children worldwide. For food businesses, this means that ensuring accurate food allergen labelling is not just about compliance with regulations—it’s about protecting consumer health and building trust. While most businesses are aware of the 14 allergens that must be clearly labelled in the UK/EU (such as peanuts, shellfish, and gluten), there are emerging allergens that are not yet part of this mandatory list. These “hidden” risks can catch consumers and businesses off guard, potentially leading to harmful, even life-threatening, reactions.
The Growing Concern of Emerging Allergens
As the food industry continues to innovate and expand its product offerings, there are increasing concerns about non-regulated allergens. Take kiwifruit as an example—while not currently listed as an allergen in UK/EU legislation, it is a common allergen for some consumers. With the rise in kiwi’s popularity across a wide variety of food products, from fresh fruit to juices, confectioneries, and even cosmetics, the risk to sensitive individuals is higher than ever.
Kiwifruit is just one of many examples. Emerging allergens like certain legumes, seeds, and even insects (used in sustainable food products) can pose a risk, especially as they become more prevalent in everyday food and beverage options.
Cross-Reactivity: A Hidden Danger
One of the complexities of food allergies is *cross-reactivity*. This occurs when proteins in one food are similar to proteins in another, triggering an allergic reaction in someone who is sensitive to both. In the case of kiwi, those with a kiwi allergy might also react to foods like apples, peaches, cherries, and even latex, due to their similar protein structures. Studies suggest that 30-70% of individuals with a latex allergy may also have a reaction to certain fruits, including kiwi.
This phenomenon means that food businesses must be extra vigilant, not only considering the obvious allergens in their ingredients but also the potential for cross-reactivity with other foods or substances.
How Can Food Businesses Protect Their Consumers?
1. Understanding Ingredient Risks: Businesses should assess all ingredients used in their products, especially those that are new or unfamiliar. This includes tracking the origin of each ingredient and any potential for cross-contact with allergens, whether regulated or emerging. For example, if a production facility also processes nuts or legumes, there could be a risk of cross-contact even in products that don’t list those allergens directly.
2. Assessing New and Unlisted Allergens: As the popularity of certain foods grows, businesses need to stay ahead of potential allergen risks. Legumes, insects, and tropical fruits are becoming more common in various food products. Even though they may not be listed in current allergen legislation, they can still pose serious risks for allergic consumers. Food businesses should prioritise understanding the allergenic potential of any new or novel ingredients.
3. Transparency and Communication: Even when certain allergens are not required to be labelled by law, offering transparency in ingredient sourcing and potential allergen risks can help protect consumers and your business. Clear communication about the potential presence of emerging allergens, especially for sensitive consumers, builds trust and can prevent adverse reactions.
4. Continuous Monitoring of Allergen Trends: The food industry is dynamic, and allergens that are not a widespread issue today may become more problematic in the future. Food businesses should remain informed about global allergen trends and emerging allergens, as food habits and ingredient profiles change over time.
Beyond Compliance: Building a Safe and Inclusive Food Chain
While compliance with food allergen legislation is essential, businesses that want to lead in food safety need to go beyond what’s currently regulated. Emerging allergens, like kiwifruit and others, represent a significant risk for a growing number of consumers. Taking proactive steps to identify, monitor, and label potential allergens—even those not yet listed in legislation—helps create a safer food system for everyone.
By staying ahead of the curve, understanding cross-reactivity, and clearly communicating potential allergen risks, food businesses can protect their consumers and ensure their products remain inclusive for those with food allergies.
Thank you for reading.
Karen Meadows of Safety in Action Ltd
If you think I can help your business do call on 07786622741or email on info@safetyinaction.co.uk You can also find us on twitter @safety_inaction or Facebook https://www.facebook.com/SafetyInAction
These blogs have been written in collaboration with the AI tool Chat GTP.
Food Safety Consultant | Worcestershire | West Midlands | Hospitality | Environmental Health Advisor