Low Allergy Ingredient

Low Allergy Ingredient
24 February 2010

Grain Foods CRC has developed a new ingredient manufacturing process whereby an inherently low allergenic plant material is processed to deliver a food ingredient that has both a 'nutty' flavour and low allergenicity. When combined with other non-allergenic ingredients safe replacements for foods such as peanut butter are possible.

There is a growing market for 'free-from' food products in North America, Europe, Japan and Austrlaia. The focus of this market is the removal or replacement of allergens or perceived unhealthy ingredients with safe, healthy alternatives (refer attachment). The growth in this market is due to such factors as:

increase in the number of identified allergy sufferers (hygiene hypothesis)
increased focus on health/wellness and awareness of food sensitivities
increased popularity of free-from diets promoted by high profile celebrities

The market includes a number of segments such as dairy products and alternatives (such as soy milk products); baked goods, flour and pasta (wheat-, gluten-, soy- free); peanut and tree nut alternatives; and, infant formula and baby food. Free-from products have largely been produced by niche players but major food companies are now starting to enter this lucrative market. Food allergy sufferers once had to purchase free-from products from specialty outlets but now can find such foods on supermarket shelves.

According to the US Food and Drug Administration (FDA), up to 7 million people in the US suffer from food allergies i.e. 2-2.4% of the population. However, the Food Allergy & Anaphylaxis Network (FAAN) puts the number at 11 million (3.7% of the population). The FDA estimates that a further 28% of the American population suffers from some form of food intolerance (Mintel International). The free-from market caters for allergy sufferers, their families, and those who believe they have some form of food intolerance whether proven or not. It is estimated that at least 1.5 million people in the US suffer from peanut or tree nut allergies. FAAN reported in July 2008 that peanut allergies in the US doubled in children during the five year period to 2002.

In the UK, the free-from market has enjoyed sales growth of over 300% in the period 2000-2006 (Mintel International) and is set to double to £195 million by 2010. Lactose-free products have the largest share at 48% with nut and egg-free products growing the fastest growth. Supermarkets such as Tesco, Sainsbury and Morrisons are increasing their selection of free-from products. Food manufacturers such as Kellogg's, Weetabix, HP Foods Ltd and Bernard Matthews operate nut free manufacturing sites and provide a range of nut free products.

Mainland Europe has also experienced growth in the free-from food market. According to the European Federation of Allergy and Airways Diseases Patients' Association, an estimated 4% of adults and 8% of children in the 380 million EU population suffer from food allergies. The top five European nations (other than the UK) identified as having the greatest demand for free-from foods are Germany, France, Italy, Spain, and Russia (from 2009-2014 World Outlook for Food-Allergy and Intolerance Products, Philip M Parker, INSEAD, 2008).

Australia has also experienced an increase in the number of food allergy sufferers. In a survey of 232 childcare facilities in 2006 (13,573 children enrolled), 6.6% were reported to have food allergies with 2.1% allergic to peanuts. Many school canteens and child care centres already have a 'no nut' policy.

Nutrient data for food formulations
4 February 2009

Low Allergy Ingredient
24 February 2010

Plant and Animal Genome Conference 2010
26 February 2010