Going to formulate for the Big 8? Processors have no room for error when it comes to protecting for allergies and sensitivities to peanuts, tree nuts, shellfish, fish, eggs, wheat, soy or milk.
In all surveys prognosticating the biggest trends in the food and beverage industry for 2015, allergen-free formulation keeps landing at or near the top. While the category is most often represented by the gluten-free progression, it follows a generation of dairy-free product growth that has seen supermarket space devoted to dairy milk analogues grow by several hundred percent.