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Removing allergens, ailment triggers supports consumers' health
Modern diets trigger a range of health conditions, from discomfort to lifelong medical problems. Innovative ingredients can result in positive outcomes.
New Hope Network staff
February 23, 2022
4 Slides
New Hope Network's editorial staff, in concert with the NEXT Data & Insights team, have identified the key macro forces driving food trends in the United States. In the 2022 Guidebook we have connected these macro forces and hot trends, as well as the newest exhibitors and fresh brands to help you meet consumers' needs. Learn more about the Guidebook and purchase your copy here.
Consumers are becoming increasingly aware that what they eat can have extreme effects on their health.
Ingredients that cause the most allergies—including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy—must be included on food labels, per the Food Allergen Labelling and Consumer Protection Act of 2004. Sometimes, though, those ingredients are not noted because they are hidden. For example, oats could carry gluten if they are grown near wheat, causing problems for consumers with celiac disease.
Two trends demonstrate the trend of Discovering Ailment Triggers:
Allergens & Intolerances—Consumers have changed their diets to avoid food that contain ingredients to which they are sensitive. It's becoming easier to find foods and beverages with dairy-free, gluten-free, soy-free or peanut-free labels.
Novel alternatives—To accommodate a broad swath of consumers with various allergies and sensitivities, innovative brands seek alternative ingredients for the old standbys: plant-based milks, pastas made with chickpeas or cauliflower, ice creams with coconut-cream bases.
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