food allergies | Prepared Foods

Items Tagged with 'food allergies'

ARTICLES

Allergies and Intolerances to Certain Ingredients are Now Commonplace

Up to one in 10 Americans or more have either an allergy, sensitivity, or intolerance to a food

July 21, 2023

Over time, the body loses the ability to produce the enzyme (lactose) that digests the carbohydrate in dairy foods, causing bloating, gas, and sometimes diarrhea. Taking a lactase enzyme (Lactaid tablets) when you drink milk or eat dairy foods, will usually prevent symptoms of lactose intolerance. A food sensitivity, on the other hand, can produce symptoms that are unrelated to food allergies or intolerances.

Lactose Intolerance, Food Allergies Create New Opportunities for Plant-Based Dairy

The growing usage of plant-based dairy and egg products has created a $4.3 billion market forecast to grow 6.0% annually through 2024

January 6, 2021

After infancy, approximately 65% of people have a reduced ability to digest lactose, a sugar found in many dairy products. Although milk and dairy products are a staple in many populations, increased awareness of lactose intolerance has led many people to reduce dairy consumption, avoid dairy altogether, consume plant-based dairy alternatives, and look for dairy products without lactose.

FARE Launches Baby's First: Reduce the Risk of Food Allergies

Online hub dedicated to raising awareness and educating new parents on the benefits of early introduction

May 1, 2020

FARE (Food Allergy Research & Education), a food allergy advocacy organization and a private funder of food allergy research, launched a new resource geared at raising awareness of the benefits of introducing a variety of new foods to babies and educating people on how they might be able to help reduce the risk of developing food allergies.

Wild Harvest Expands List Of ‘Free-From’ Ingredients

Brand now offers more than 600 products across the grocery store

December 5, 2017

All Wild Harvest food products are now free from more than 140 undesirable ingredients, including synthetic ingredients, as well as artificial colors and flavors.

Leadbetter’s Bake Shop to Become Better Bakeries Inc.

Producer of popular english muffin product pivots from conventional daking to allergen-sensitive food manufacturing and co-packing

September 21, 2016

Better Bakeries Inc, the San Francisco-based company, is refocusing to support local producers and the alternative food movement.

Peanuts and tree nuts allergies are the most dangerous food allergies, causing the greatest number of food allergy deaths

Food Allergen Update

Free-from foods and beverages are changing the way formulators approach R&D

Scott Mandell

September 16, 2016

Health experts estimate more than 100 million people in the US live with some sort of food intolerance or food allergy.

Nut prices have fluctuated over the years

Food Allergies: Formulation Challenges

Formulations for those affected with food allergies is a growing concern for all aspects of the food/beverage industry. Prepared Foods’ R&D Seminar speakers discussed two of the biggest challenges: formulating nut-free foods and formulating for gluten-free

June 17, 2016

Nuts are an important source of nutrients for both humans and wildlife.

AllergyEats Food Allergy Conference 2014

How to maximize safety and increase customer engagement, loyalty, and revenue

October 3, 2014

Restaurateurs, university dining hall managers and other food service professionals often have questions about how to accommodate guests with food allergies or gluten intolerances.

Where's the Wheat?

A survey found nearly a quarter (24%) of Americans are looking for a gluten-free option when buying cereal for themselves or their families.

December 9, 2013

According to the National Foundation for Celiac Awareness, there are an estimated 3 million Americans with celiac disease and another 18 million Americans who may suffer with symptoms related to gluten, but who have non-celiac gluten sensitivity.

Omega-3s May Prevent Food Allergies

September 9, 2011

Omega-3 fatty acids -- found in fish like salmon, mackerel and tuna, as well as walnuts, pumpkin seeds and linseeds -- prompt the gut to develop in a way that boosts the immune system.

ON DEMAND: We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods.

There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.