Allergen-friendly foods
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What Are Allergen-Conscious Foods?
Allergen-conscious foods are foods manufactured with allergenic raw materials removed or replaced so that people with food allergies can eat them with peace of mind.
日本では「特定原材料（えび・カシューナッツ・かに・くるみ・小麦・そば・卵・乳・落花生）」の9品目について表示が義務づけられており、学校給食や外食産業、加工食品において対応の需要が拡大しています。
Characteristics and Background of Allergen-Conscious Foods
Definition: Foods that do not use raw materials that cause allergies
Background: The prevalence of food allergies in Japan is about 5-10% among children (Consumer Affairs Agency, "Guide to Food Allergies," based on data from a Health and Labour Sciences research group)
Characteristics: Designed to exclude the specified raw materials and the 20 equivalent items, and use of alternative ingredients
Benefits: Providing safety and security, and a wide range of use scenarios such as schools, hospitals, and elderly care facilities
Trend: High affinity with plant-based and gluten-free foods
Examples of Allergen-Conscious Foods at Agriture
OEM product development using rice flour or vegetable powder as an alternative to wheat flour
Proposing vegetable-derived ingredients for egg- and dairy-free sweets
Providing allergen-free dried vegetables and powder for school lunches and hospital meals
Rolling out products with strengthened allergen labeling for export overseas
Related keywords
Allergy Labeling
Specified Raw Materials
Health Foods
Related articles
Vegetarian OEM: The Difference from Vegan and How to Choose Compatible Ingredients
5 Cases of Vegetable Powder Use Put into Practice by Food Manufacturers
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FAQ
Q1. What's the difference between allergen-conscious foods and allergen-free foods?
A. Allergen-conscious foods often refer to "foods with the specified raw materials excluded," while allergen-free foods refer to "foods that contain no allergens at all."
Q2. Where are allergen-conscious foods used?
A. They are used widely—school lunches, hospitals, care facilities, the foodservice industry, ordinary households, and more.
