using ingredients from dedicated
facilities, says Steve Taylor, director
of the Food Allergy Research and
Resource Program at the University
of Nebraska. “A lot of ingredients
get mingled with allergens at the
farm level, or in storage and trans-
portation.”
One manufacturer he worked with
found peanut contamination in
chocolate from a dedicated peanut-
free facility. The problem was traced
back to the cacao plantations where
the farmers were using the same
burlap bags for harvesting both cacao
and peanuts. Taylor says testing is es-
pecially important when you begin
working with a new supplier. “After
the testing has proven that the sup-
plier is successfully preventing con-
tamination, you can test less often,”
he says.
It’s also helpful to have detailed allergen information on your website,
Robbins adds. “Doing so limits phone
calls on the subject, makes it more
likely that families will purchase the
product and shows a commitment to
providing for the needs of the allergy
community,” she says.
While the variety and availability of
allergen-friendly products has greatly
Nancy Gregory is the assistant editor for the Food Allergy & Anaphylaxis Network
(FAAN; www.food
allergy.org). You can reach
her at ngregory@foodallergy.org. FAAN, a
non-profit organization, offers information,
resources, and programs for those with food
allergies and has approximately 25,000
members in the U.S., Canada and 58 other
countries. It is dedicated to increasing public
awareness of food allergy and its consequences and advancing research on behalf
of all those affected by it. FAAN provides information and educational resources about
food allergy to patients, their families,
schools, health professionals, pharmaceutical companies, the food industry, and government officials.
improved nationwide, there is certainly room for more. “Speaking for
my own family—we would love to more commonly find whole grain
bread, both in stores and in restaurants, that is made in facilities without nuts,” Gibney says.
Pascal sums it up simply: “I think people are looking for more options and tastier choices,” she says. “They are looking for convenience.” She also recommends that companies and individuals get
involved in the food allergy community by proactively fighting for a
cure, working with a food allergy support group, and participating in a
FAAN Walk for Food Allergy events. o
