TRELOAR PRODUCT DEVELOPMENT INTERNATIONAL  INC. 

CONSUMER SAFETY & FOOD ALLERGIES

Could your food product cause a consumer to become severely sick and die? Does your rework introduce ingredients which are not usually in the formulation? Have you recently approved an alternate raw material? Is there a chance that your product contains ingredients which are not listed on your label? All of these questions are important factors in addressing the concerns of consumers who have food allergies.

What is food allergy?

Food allergy is an immune reaction. Individuals with food allergy show this adverse reaction to a substance that is harmless to non-allergic people. The offending substance is usually a protein, and is called an allergen or antigen. Food allergens can enter the body by ingestion, inhalation or direct contact. Once in the body of allergic individuals, the allergen causes the body to "attack" the allergen. This process causes the symptoms of an allergic reaction.

What are the symptoms of allergic reactions to foods?

Food allergy can affect the digestive system or it can affect any other body system. The most severe set of symptoms is called ANAPHYLAXIS. Anaphylactic reaction occurs immediately after exposure to the allergen and can lead to death. The Allergy/Asthma Information Association, AAIA, reports that the Canadian Medical Association estimates one death a week from anaphylaxis. Many anaphylactic reactions are the result of a consumer unknowingly eating a food containing the allergen.

What foods cause Anaphylaxis?

According to the AAIA, over 90 % of anaphylactic reactions are caused by a few foods: peanuts (a member of the bean/legume family), nuts, shellfish, fish and sulphites. Eggs and milk are also reported to cause anaphylaxis, primarily in children. Individuals sensitive to nuts are often allergic to seeds, such as cottonseed, flaxseed, mustard, and legumes such as beans, peas and lentils.

What is the treatment for food allergy?

Once a food allergy has been diagnosed the only treatment is avoidance. For those individuals with potential for an anaphylactic allergy reaction, the safety of the foods they encounter in their daily lives is literally a matter of life or death. Consumers who are concerned about food allergies depend on the label of a food product to determine if the food is acceptable for their eating plan. It is easy to see how the food industry and government can play an important role to provide safe foods for individuals with food allergies.

How can the Food Industry help?

Any food package must have accurate ingredient listing on the label or package and must contain only the ingredients listed on the package. Complete ingredient labeling allows consumers to make decisions about the acceptability of a food. In 1993 the ALLERGY BEWARE program was developed for the Canadian food industry as a guide to deal with the issue of food allergies.

What is the ALLERGY BEWARE PROGRAM?

The Allergy Beware program was developed cooperatively by the Grocery Product Manufacturers Association (GPMC), Health Canada: Health Protection Branch (HPB), the Allergy/Asthma Information Association (AAIA) and the Canadian food industry. The program focuses on six allergens that typically cause anaphylactic reactions: peanuts, nuts, fish, shellfish, eggs, and sulphites. The program consists of a videotape and a facilitator’s manual and is sold by the GPMC. The Allergy Beware program provides food companies with a clear framework to assess their operations and to build in safeguards to address the critical areas of mislabeling and cross-contamination.

What information is available from the government?

The HPB has a variety of publications to assist food companies and consumers to understand the importance of food allergens and labeling. The HPB has also consulted with the Canadian Restaurant and Foodservice Association to address the concerns of allergic consumers who need to assess the suitability of foods sold in restaurants, fast food outlets and bakeries. Publications are available from HPB and the Canadian Restaurant and Foodservice Association.

Where to find information?

& Grocery Products Manufacturers of Canada: Laurie Curry Tel 416-510-8024, ext. 227; & Health Protection Branch: Doug Morrison @ 416-973-4226; & Allergy/Asthma Information Association: 905-712-2242;
& Canadian Restaurant & Foodservice Assoc.: 416-923-8416; & Ontario Allergy Society: Allergy Hotline @ 416-633-2215.

How can we help you?

Treloar Product Development can help you review raw material specifications and formulations to be sure that you avoid mislabeling or cross-contamination. We can help you be sure you deliver products that are safe for all your customers.