18 - Consumer acceptance of new technologies for manipulating allergens in food

Abstract

Publisher Summary Food-allergic consumers following an elimination diet are entitled to the same choice, quality and convenience in their food as all other consumers. Consequently, there is a growing market for food products targeted at food-allergic consumers. This market is being approached in two main ways: through the introduction of “efree from” ranges and with the development of hypoallergenic (low-allergen) or allergen-free food. This chapter discusses some of the factors that might influence consumer acceptance of new technologies for manipulating allergens in food, including perception of risks and benefits, and trust, in the context of research on consumer perception of genetic modification, food irradiation, and functional food. It presents some strategies to improve acceptance of new technologies, including involving consumers at the product development stage, providing information and increasing consumer knowledge, careful labeling, taking care in deciding which food products to produce first, and post-market surveillance of health effects. The chapter also discusses the possible future trends in this area and presents suggestions for some next steps with the aim of providing optimum choice and information about new developments to food-allergic consumers.