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 (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.

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

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

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

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-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.