Ingredients firm sees rise in demand for allergen-free

EHL Ingredients has reported an increase in demand for its allergen-free ingredients and blends, with the appetite for its curry powder blend increasing by 35% within the last year.

The company announced the news ahead of Allergy Awareness Week (20-26 April), and put the demand increase down to more stringent regulations within the food industry, and a rise in allergy sufferers in the UK.

EHL said of its curry powder: “The blend does not contain mustard – the fourth most common food allergen in the UK – or celery, which can also cause an allergic reaction.”

Ten of the company’s new range of spice blends and marinades launched at the end of last year have been specifically developed using non-allergen ingredients. EHL is working to identify new free-from herbs and spices since Mintel research suggests that the market is set to grow by 71% by 2016.

The ingredients business aims its products at food manufacturers supplying ready meals to retailers and caterers, and is developing the allergen-free products as 40% of the UK population are reportedly estimated to be suffering from food intolerances and allergies.

Tasneem Backhouse, sales director at EHL Ingredients says: “We developed our allergen-free ingredient blends following demand from customers in the food manufacturing sector as many companies have now started producing allergen-free foods for both children and adults to enjoy.

“Our blends are produced on a specialist line, adhering to the strictest quality and safety controls so customers can be reassured that our products are completely allergen-free. What’s more, our products are expertly blended with top of the range ingredients that will produce great tasting dishes.”

New EU allergen labelling rules came into force in December 2014, demanding that certain allergens are clearly labelled on meat products.

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