Food Industry Increasingly Catering to People With Food Allergies

Some blame it on pesticides. Some blame it on our modern diets. Some people even blame it on vaccines. No matter what the culprit, food allergies are a fast-rising threat. To deal with the matter, everyone from schools to airlines to catering companies are switching up their menus and policies to protect the growing percentage of food-sensitive adults and children.

Those of us who were still in school when New Kids on the Block lunchboxes were cool may also remember the classic combo of peanut butter and jelly being a popular lunchtime staple. These days, though, an increasing number of schools are banning the use of peanut butter in both school and home-packed lunches. The reason? Life-threatening peanut allergies.

Anaphylaxis is considered the worst known allergic reaction. It can be defined by many symptoms, ranging from an irritating rash to a potentially deadly swollen throat. The causes can range from insect bites to penicillin to, of course, certain foods. While these harsh reactions are more typical of people actually ingesting the food, those with severe allergies can suffer symptoms from even touching or inhaling something like "peanut dust" suspended in the air. Only a small percentage of people actually suffer from such a hypersensitivity, but the numbers and media reaction are quickly growing. Schools are adhering to the trend just as quickly, choosing safety over a potential liability.

One small joy amid the myriad hassles of airline travel has always been the tiny packet of complementary airline peanuts distributed soon after lift-off. However, plane passengers may have noticed a recent gravitation toward non-peanut products during their flights. Deviations from the traditional snack include potato chips, pretzels, small cookies and fruit snacks. Some airlines may have started the change to offer something different, but many, including Continental and JetBlue, are nixing the peanuts for safety reasons.

Some catering companies have gotten in on the trend as well. The last thing anyone wants is to have an emergency medical situation in the middle of their wedding reception or class reunion. In order to provide food that is both satisfying and safe for everyone, many catering companies are offering special menus that include gluten-free, egg-free and peanut-free choices.

Any business owner that considers catering to the food-allergic population must remember a few things. First, cross-contamination can pose the same threat as simply serving the food allergen would. All allergen-free foods must be cooked in a separate pan, fried in a separate fryer or stored in a separate cooler from the rest of the food. Second, food allergens can pop up in unexpected places. Someone with an egg allergy could not simply order a salad with no eggs because several dressings, including Caesar dressing, include eggs in the recipe.

The food industry is currently going through an adjusting phase regarding the need for allergen-free food. The plus side is that there is a new slew of offerings for allergy sufferers on every aisle of the supermarket. The downside is that there doesn't seem to be an end to the growing trend of food allergies.