Sponsored by Voyage Foods
Protecting customers from exposure to allergens requires a comprehensive approach on the part of foodservice operators that is every bit as thorough as the efforts to protect against food-borne illness.
More than 33 million people in the U.S. have food allergies, according to FARE (Food Allergy Research & Education), and the number has been growing; the U.S. Centers for Disease Control and Prevention (CDC) reports that the prevalence of food allergies has increased by 50% since the 1990s.
“Allergens have been on the rise in the U.S. and Europe for the last 30 years,” says Adam Maxwell, Founder and CEO of Voyage Foods, a maker of peanut-free syrup and hazelnut-free syrup, which they’ve formulated to work particularly well in milkshakes, smoothies, açai bowls, baked goods, dressings, among other applications.
This represents a significant challenge for foodservice operators, Maxwell says, noting that the sheer number of allergy sufferers highlights the risk that operators face if they don’t have strict policies and systems in place to protect their customers from exposure to allergens.
Nearly 85 million people in the U.S. avoid allergens when shopping for food and beverages, according to research from a 2020 McKinsey report cited in a recent Voyage Foods white paper. Thirty percent of restaurant customers report having a food allergy or sensitivity, and about 14% of them have had a reaction in a food establishment.
Most anaphylactic reactions to allergens—the most serious reactions that allergy patients can have, which can result in death—occur outside the home, including 25% that occur while dining at restaurants, according to research published by the National Institutes of Health. The NIH research also highlights the particular challenges that restaurants face in protecting their customers from allergen exposure, especially compared with large food-manufacturing facilities.
“A retail food establishment could make dozens of different dishes in a very limited space with shared equipment and utensils during compressed meal preparation times, so the opportunities for errors are abundant,” the report says.
In addition, high employee turnover in the foodservice industry translates into acute training challenges.
By adding high-quality and affordable allergy-friendly ingredients to their menus, like Voyage’s Peanut-Free and Hazelnut-Free Syrups, restaurants and other foodservice operators can mitigate these risks, capture a new and highly loyal customer base, all without sacrificing taste and improving their bottom line as Voyage’s syrups are more cost-effective than leading competitors.
Integrating foods like these top nine allergen-free syrups provides a win-win for operators and consumers alike by decreasing the risk of allergen exposure, improving operational efficiency, offering tried-and-true flavors consumers crave without compromise–all while remaining more accessible & affordable than traditional products.
Opportunity to gain loyalty
Research also shows that consumers affected by food allergies are highly risk-averse and extremely loyal to foods and foodservice establishments that they trust to be allergen-free, according to the Voyage Foods white paper. About two-thirds of allergy-avoidant consumers said they repurchase foods that provide both great flavor and the promise of being free from the ingredients they are seeking to avoid.
“This ever-growing demand presents restaurants and foodservice operators … with a sizable opportunity,” the white paper concludes.
Sung Poblete, CEO of FARE, agrees. “Food allergy consumers spend more for what they need and are likely to be frequent users of a brand that has won their loyalty,” she says. “It’s what you would look for in a customer if you are a restaurant brand.”
Maxwell of Voyage Foods says his company is helping operators eliminate the risks that allergens pose. Nut-free ingredients such as the Peanut-Free and Hazelnut-Free Syrups from Voyage Foods can be used as replacements in menu items that allow customers who suffer from allergies to enjoy dishes they would otherwise avoid.
“We’re really trying to deliver on those kinds of consumer needs and wants, but without the risk implications for the business and the health implications for the customer,” he says.
Voyage Foods makes its Peanut-Free and Hazelnut-Free Syrups using seed blends and other ingredients that are produced in facilities certified free from the top nine allergens. In addition, the ingredients that the company uses are also better for the environment and upcycled where possible.
For more information about how Voyage Foods can provide allergen-free solutions to help eliminate risk from your foodservice operations, and provide flavorful and affordable solutions for your customers, visit VoyageFoods.com.