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Article: Free at last: allergen-free foods on the rise.(Food allergens)
- Article from:
- Food Engineering & Ingredients
- Article date:
- February 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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When was the last time you were served peanuts on an airplane, especially in the US? The near-extinction of this once-ubiquitous airline snack food is testament to the growing incidence of food allergies and intolerances, especially among children, and the increasing importance of this phenomenon to consumers and manufacturers alike. Here we examine two of the most prevalent conditions--gluten intolerance and peanut allergy--and their impact on the composition and labelling of a number of foods throughout the industry.
Gluten is the major protein component of wheat, making up about 12% of wheat flour. It is estimated that up to 1% of the U.S. population is ...