Food Allergen Labeling: Tips To Manage “May Contain” Labeling Risks

Last week was Food Allergy Awareness Week, and we’re bringing attention to this growing public health concern. Food Allergy Research and Education (FARE) estimates that 32 million Americans are affected by food allergies and that the prevalence of food allergies continues to rise. With those statistics, there is a good chance you or someone you know deals with a food allergy daily. The rise in food allergy prevalence is not due to pure chance, and several theories have been put forward to explain the upward curve. The “hygiene hypothesis” suggests that children today are growing up in cleaner environments and thus are exposed to fewer germs that are able to “train” their immune systems to know what is and is not dangerous. Other theories attribute the increase in food allergies to changes in the gut microbiome, switches in diet, and certain environmental factors. Whatever the reason, food allergies are on the rise, and while many people can self-manage their allergy, food allergen labeling is key to creating a safe food supply for everyone. Effective food allergen management According to IFIC’s 2019 Food and Health Survey, consumers most commonly manage their food allergies by carefully reading labels (45%) or avoiding certain types of restaurants and cuisines (37%). In this vein, IFIC encourages consumers to learn how to read labels carefully, exploring various terms that less commonly describe an allergy (e.g., casein protein versus milk), as well as to know which questions to ask when eating out. To outsiders, a food allergy may not be obvious, so many people with allergies also wear a medical bracelet, carry medication, and have emergency contact information ready in case they need help. Consumers aren’t the only ones responsible for managing food allergies. The Food Allergen Labeling And Consumer Protection Act (FALPCA) is a Food and Drug Administration (FDA) mandate that all food must be labeled […]

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A Quick Look Into Dairy Production

Dairy is often something I rely on—ice cream and froyo keep me cool in the summer, hot chocolate and lattes keep me warm in the winter, and a cold glass of milk can instantly transport me back to childhood. All thanks go straight to the dairy cows and farmers working around the clock. In fact, a single cow can produce approximately 6.5 gallons of milk daily and supply over 21,000 pounds of milk yearly, not counting the milk her newborn calf will drink. That milk is just the start for dairy lovers. It may be transformed into cheese, yogurt, or a number of other food products through a series of well-monitored, science-driven steps on the farm, in warehouses and in factories. From cow to carton Shortly after giving birth to a calf, a dairy cow will start producing milk, and she will continue to do so for about ten months. This milk is collected on the farm and then transported for further processing, specifically for pasteurization and homogenization. Pasteurization is the means of treating a food product, often by heat, to reduce the risk of foodborne pathogens surviving in the product that could potentially make consumers sick. The Food and Drug Administration (FDA) regulates this process very carefully for milk products, specifying the amount of time and temperature milk must be heated—for example, lower temperatures require longer time to make sure any harmful pathogens are destroyed. The next step, homogenization, ensures that the contents of milk—its protein, fat and sugars—remain one consistent mixture rather than clumps separated among liquid. The pasteurized, homogenized milk then may be packed into various containers, stored at safe temperatures, and shipped to grocery stores and markets for human consumption. Plant-based products like almond milk and oat milk will similarly go through an FDA-mandated process to […]

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How to Save Money While Grocery Shopping

2020 has presented challenges in unprecedented ways, and many of us are still trying to get our bearings. Specifically, the coronavirus pandemic has put a serious financial strain on many U.S. households. Even for those who remain steadily employed, the uncertainty of life has spurred an interest in—or perhaps a realization about the importance of—cutting back on expenses to save money. While food is about as essential as it gets, there are ways to cut back on spending while you shop. Here are a few practical tips that can help save money on groceries. Set a food budget For some of us, budgets are already an essential part of our monthly planning. For others, budgeting feels more like a chore than a benefit. But the truth is that budgeting gives all your money a place to go, so you aren’t guessing whether you should make a purchase or not. We all have different starting places when it comes to creating a budget, but taking some time to understand how much money you can dedicate to food each month will save you in the long run. Make a list and stick to it Once you’ve decided how much money you can spend on food, the next step is to craft a grocery list. It may seem basic, but this fundamental tip will never go out of style. While you’re considering your list, think about the key food groups (fruits, vegetables, grains, dairy and lean proteins) as your basic building blocks for nutritious meals. Variety is important even if you’re working within a tight budget, so doing your best to have grains, lean protein and fruits and vegetables at each meal is a great goal. Making a list and sticking to it can also help you consider what you already have on […]

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Small Nutrition Shifts for the New Year

For many of us, the new year brings pressure to overhaul our lives with diet and lifestyle changes. Our 2020 New Year’s diet survey, released in February 2020, found that 42% of Americans reported making dietary changes in January. But by the end of 2020, when the COVID-19 pandemic had been waging for nearly a year, the tone had changed—understandably. According to our 2020 year-end survey, only 15% of consumers said they planned to make a food or beverage-related resolution in the coming new year. So far, your January may not have involved massive health goals, and that’s okay. In fact, smaller and more manageable shifts in your lifestyle can also set you on a path toward improved health—and one that may be more sustainable and lasting over the long term. If you’re looking for a few ideas to try, the following options can all be implemented steadily over the next year. Try one (or more) and see what best fits with your current lifestyle. 1. Choose fiber-rich whole grains for half of your daily grain servings Did you know that most Americans consume about half the amount of fiber recommended by the National Academies of Science, Engineering and Medicine, and only about 5% of the population meet the recommendations for dietary fiber intake? Fiber is an important nutrient that can reduce your risk for several chronic diseases, and choosing whole grains can help increase your fiber intake. In fact, the current Dietary Guidelines for Americans recommend that we make half of our daily grain servings whole grains. Here are some tips to increase your whole grain intake: 2. Try some alternatives to reduce your added sugar intake While avoiding added sugars completely isn’t entirely realistic, it’s fair to say that many people could benefit from eating less added sugar—most […]

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Back to School with Food Allergies

Fall is on the horizon, and with it comes back-to-school season. Many American students have already returned to the classroom this month, while some are still revving up for a new year of learning. The new school year can prompt mixed feelings of anticipation and joy as students get ready to learn new things, be with friends again and begin new activities. However, starting school again can also be complicated by many factors including dealing with food allergies in both classrooms and cafeterias. While it may seem stressful, a bit of knowledge and preparation can help both parents and students feel confident to re-enter the school environment. Special Considerations for the Fall 2021 School Year The 2021-2022 school year presents a food allergy community of parents, students, and teachers with a unique set of challenges due to the ongoing COVID-19 pandemic. The Centers for Disease Control and Prevention (CDC) has several recommendations to prevent the spread of COVID-19 in schools. The CDC, known and respected across the globe for leading by science, provides several practical recommendations to protect the public from Coronavirus infections while prioritizing the need for in-person learning for school-aged children. The CDC goes further by encouraging vaccination for those aged 12 and up, advising for universal indoor masking in schools, physical distancing and practicing frequent handwashing. Some of these recommendations may be a relief for an already close-knit community, as well as a growing community of food allergy-conscious parents and students. Public health practices like increased cleaning and handwashing can be proven effective in reducing the potential risk of children having an adverse reaction to an offending food or protein. Regardless, families may feel heightened stress and anxiety surrounding new protocols regarding food and cleanliness in classrooms. Food Allergy Research and Education (FARE) offers back to school […]

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Tips for Balanced and Healthy Eating

    Most of us want to eat in a healthy and balanced way that fits our lifestyle, schedule, and budget. But what does that look like, practically? While more information about healthy eating exists than ever before, many of us frequently encounter conflicting information about nutrition—especially online—which makes it hard to know what to eat daily. While it may be tempting to test out the latest diet craze, research tells us that overly strict dieting does not lead to positive health outcomes. As boring as it can sound, eating with balance, moderation, and variety is sound nutrition advice and your surest bet for maintaining a healthy lifestyle, as this dietary pattern ensures that we’re eating a range of foods and taking in all the micro- and macronutrients our bodies need. A balanced diet also helps us enjoy our food—which is important, too! You might already have an idea of what kinds of foods work best with your lifestyle, and that’s great! But if you need a tune-up on general healthy nutrition advice, you’ve come to the right place. Let’s explore a few tried-and-true tenets of healthful and balanced eating. 1. Be flexible and use various forms of food to your advantage. That might sound strange at first, but what we hope you understand is that nutrition is not one-size-fits-all, and our food choices often change from day to day. For example, if you’re on the go or short on time, you may want to choose a combination of packaged, frozen, canned and/or fresh foods to help simplify meals and snacks (while still meeting your nutritional needs). Maybe one day you cook your food completely from scratch, while the next you rely on canned or packaged foods to augment your meals. Most of the time, you may fall somewhere in […]

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Food Allergens

Food allergens affect millions of individuals and families every day. Whether you're helping consumers understand allergen labeling or answering questions about the major food allergens, this toolkit provides clear, science-based resources. Use it to stay informed, share accurate information and help manage food allergies with greater confidence.

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What is Erythritol?

Highlights Erythritol Essentials  Erythritol (pronounced Ear-rith-ri-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. It is also commercially produced by fermentation from a simple sugar derived from corn, called dextrose. It’s used as a zero-calorie sweetener to help replace calories from carbohydrates and added sugars in packaged foods and beverages. In addition to providing sweetness, erythritol also helps foods retain moisture.  Erythritol safety has been reviewed and confirmed by health authorities around the world. Based on these extensive reviews, erythritol is approved for use in more than 60 countries. Japan was the first country to approve erythritol for use in foods in 1990. The World Health Organization confirmed its safety in 1999 and in 2001, the U.S. Food and Drug Administration (FDA) also recognized erythritol as safe. Since then, the European Commission and European Food Safety Authority have issued scientific opinions on erythritol and approvals for its use.    While the safety of erythritol and other sugar alcohols is is well-documented, some sugar alcohols, when eaten in excessive amounts, can cause gastrointestinal discomfort, including gas, bloating and diarrhea. As a result, foods in the U.S. that contain the sugar alcohols sorbitol or mannitol must include a warning on their label about potential laxative effects. Erythritol is better tolerated than sorbitol or mannitol, so foods that contain erythritol do not need to carry that warning label.    Erythritol and health  Like most sugar alcohols, erythritol is not as sweet as sugar: It’s only about 60-80 percent as sweet. When we consume erythritol, we don’t completely digest it so it does not provide calories. Its lack of calories makes erythritol unique among sugar alcohols, most of which have around two calories per gram (for reference, sugar has about four calories […]

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