Health experts estimate more than 100 million people in the US live with some sort of food intolerance or food allergy. This is an alarming figure that has many food brands racing to produce products that are safe for these consumers. However, developing such allergy-friendly foods presents unique challenges.
One of the most important things in creating allergen-free products is understanding the difference between a true allergy and an intolerance. According to the Mayo Clinic, “A true food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of symptoms. In some cases, an allergic reaction to a food can be severe or life-threatening.” Intolerances, also known as “non-IgE mediated food hypersensitivity” or “non-allergic food hypersensitivity,” however, are “generally less serious and often limited to digestive problems.”