With all the hullaballoo about the expected growth of the specialty food industry for food allergies and intolerances, how many companies are jumping on the bandwagon, proclaiming that their product is “gluten-free” or “nut-free”? Some of the products never contained gluten in the first place! And does the fact that a product does not contain peanuts as an ingredient qualify it as “peanut-free”? Does the entire manufacturing facility need to be dedicated “peanut-free”? Is a dedicated line good enough to be declared “dairy-free”? Can a manufacturer switch to making "nut-free" or "gluten-free" products and use the same equipment as before? Is a sanitization protocol adequate to claim a “free-from” product? What about sanitization combined with allergen testing of the food products? And what about the suppliers of the ingredients? Do they need to be “dairy-free” or “soy-free” in order for the finished product to be declared as such?
What does it mean when a product label bears an allergen-free claim? Do you telephone or email manufacturers for clarification? Does the fact that a food is labeled as allergen-free influence your shopping decisions?
Maybe it is time for the FDA to set standards defining “gluten-free”, “peanut-free” and other allergen-free claims on product packaging and labels. What do you think?