Tackling allergy escalation: Industry addresses food sensitivities and milk digestibility

11 Aug 2020 --- Many allergies and food sensitivities are on the rise, with some consumers flagging difficulties digesting many dairy products, for example. As a result, industry is embracing new technology to help consumers enjoy the foods they want to eat. A2 milk and hydrolyzed proteins are some notable areas of development in the dairy sector. Childhood food sensitivities are also a key market, both within the dairy space and more broadly. NutritionInsight speaks with movers in the allergy and food sensitivity arena to explore how this sector is developing.

“Food allergies at large have been trending upward. Over each of the past few decades, there has been a doubling of food allergies and a tripling of some nut allergies, leaving 8 percent of the US population of children affected. That’s two children in every classroom and six million children in total. Some allergies are on the rise here – like sesame, for example – that used to be rare. We’re seeing these more as the diet of US consumers becomes more global,” says Dr. Wendy Sue Swanson, a pediatrician and Chief Medical Officer at SpoonfulOne.

SpoonfulOne is part of Before Brands, which received a major investment from Nestlé Health Science last year. It offers an advanced childhood nutritional product touted as reducing food allergy development risk by introducing babies to 16 different common allergens. Additionally, each packet of SpoonfulOne contains 30 mg of proteins that increase the production of IgG4, which are protective antibodies.

“[This upward allergy trend] will sadly continue to rise in the next ten years without strategic changes in guidelines, recommendations and solutions for busy families raising infants and toddlers. Fortunately, there will be more efforts toward prevention, therapeutics to treat and research to solve all the issues and concerns of food allergies worldwide. Promisingly, more effort will be put into preventing allergies and their impact, so the next generation of children will not have to suffer from food allergies,” continues Dr. Swanson.SpoonfulOne reduces food allergy development risk by introducing babies to 16 different common allergens.

Addressing infant dairy allergies
Lotte Neergaard Jacobsen, Pediatric Research Scientist at Arla Foods Ingredients (AFI), also notes that the prevalence of many different allergies has increased worldwide in recent decades. “One of the most common in infancy is cow’s milk allergy (CMA), which affects two to three percent of infants. Meanwhile, atopic dermatitis (also known as eczema), which can be related to CMA, affects as many as 20 percent.”

She notes that the key consumer group is parents, who are intensely focused on making the right nutritional choices for their children. “Infant discomfort is one of the most common reasons parents switch formulas, so it’s essential that the risks of allergy and gastrointestinal problems are minimized.”

Responding to this need, AFI offers a range of hydrolyzed casein and whey proteins that can be used in formulas for infants with allergies and those at risk of them. In these ingredients, allergy-inducing epitopes have been removed or reduced. Jacobsen points to clinical studies that observed a reduced risk of atopic dermatitis in infants fed hydrolyzed formulas compared with those based on intact proteins.

“There is evidence that awareness of the health benefits of whey protein hydrolysates is high among mothers worldwide. In 2018, we surveyed 5,658 mothers in seven different countries and 31 percent said they would prefer a formula containing hydrolysates,” she adds. 

Jacobsen further details that hydrolysates offer several advantages, including better taste and absorption than free amino acids. She explains that one of the biggest recent changes has been the increasing use of whey protein hydrolysates in formula. According to Innova Market Insights, global launches of this type increased by 7.9 percent CAGR between 2014 and 2018.

According to AFI, hydrolysates offer several advantages.

A new type of milk? 
Also active in the dairy space is a2 Milk, which produces dairy milk containing only A2 protein, and no A1 protein, which is found in standard milk. Blake Waltrip, US CEO of The a2 Milk Company, explains that through a safe genetic test, the company identifies cows that only produce the A2 protein. 

“[The trait] is like having brown eyes versus blue eyes. Then, we segregate those cows to get our a2 Milk. With only the A2 protein and no A1, published research suggests that a2 Milk may help avoid stomach discomfort in some people,” details Waltrip.

He continues that with a recent boom in milk alternatives within the past decade, millions of US consumers have self-diagnosed that lactose intolerance is causing their stomach discomfort without a medical diagnosis. “In reality, it may be a sensitivity to the A1 beta-casein protein type that is found in ordinary milk.” However, he highlights that as a2 Milk is real dairy milk, it contains lactose and whey. Therefore, it is not appropriate for people with a dairy allergy or who have been medically diagnosed with lactose intolerance. 

Waltrip adds that the company is currently focusing on building awareness and trial with consumers in the grocery and mass channels through education of the A2 protein. Notably, products without A1 proteins have suddenly burst onto the scene. Last month, Re:THINK Ice Cream relaunched its desserts to include both collagen and lactose-free A2/A2 dairy. Meanwhile, Nestlé-owned Gerber recently launched Good Start A2 Infant Formula and Good Start A2 Toddler Drink in the US.

Commenting on the rise of A2 milk, Chris Cornyn, Chief Innovation Officer at SpoonfulOne, says that the company supports any product that allows people to enjoy the foods they love. “A2 milk products have been designed, as we understand it, to help people digest milk more easily. We support this advancement.”

Circumventing challenges
For SpoonfulOne, it is crucial that production facilities do not impede those for free-from products. “The food manufacturing industry has dedicated itself to upgrading and updating sanitation and product segregation practices to keep families who do navigate food allergies safe,” explains Cornyn.

Ultimately, the company works with its manufacturing partners to help them handle common food allergens. SpoonfulOne also invests in its own dedicated equipment and production space to manufacture its products to protect consumers who rely on the free-from marketplace. “The world needs both segments to address food allergies, so we do take extraordinary measures to protect the free-form space by building separate procedures and capabilities to produce our products,” Cornyn details. 

Meanwhile, the rise in plant-based diets is on the radar for a2 Milk. “As consumers move from animal milk to plant-based alternatives, they are losing out on that natural nutrition of dairy milk. Milk has no added sugar with a clean label that doesn’t include fillers, stabilizers or thickeners.

Published research suggests that a2 Milk may help avoid stomach discomfort in some people.

In the next ten years, you may see more health issues arise as consumers – old and young – are not getting enough of the important nutrients they need for good health because they assume plant-based is equal to milk in nutrition,” argues Waltrip.

Assessing today’s consumers
Reflecting on a2 Milk’s target market, Waltrip explains that its prototypical consumer keeps a healthy lifestyle close to heart, always striving to educate their friends and family on good nutrition and self-care. “Additionally, our consumer does their research on trends and innovative products, but looks for local and socially responsible companies.”

This emphasis on health is also important for AFI, with Jacobsen pointing to research revealing that “healthy” and “natural” are now the two most important characteristics for consumers of food products. In this space, the company has just launched a micellar casein isolate, which is also available in an organic version. According to Innova Market Insights, NPD with natural claims has seen a CAGR increase of 5 percent over the past three years (2017-2019), growing at around 8 percent annually compared to the past year.

“As a general point, consumers’ needs have become more varied and complex. Many want products to be free from additives or GMO ingredients, some are focused on avoiding allergens and others need them to be halal or kosher. Increasing concern about allergies can be seen as one element of a broader consumer focus on health and an expectation of wholesomeness,” concludes Jacobsen.

By Katherine Durrell