Did you know that more than 30% of Spaniards are lactose intolerant? And that 2% are gluten intolerant? Controlling allergens is becoming increasingly important in the industry.
What impact do you think allergies and intolerances to certain foods have in Spain? According to a study carried out by the Spanish Society of Digestive Pathology (SEPD) and the Spanish Society of General and Family Physicians (SEMG), it is estimated that between 30% and 50% of the Spanish population is lactose intolerant. Celiac disease, for its part, affects 2% of Spaniards, although it is estimated that 80% of cases are still undiagnosed.
Apart from the allergies mentioned above, there are a large number of allergens present in our gastronomy: crustaceans, soy, nuts… the list is endless. Fortunately, the law requires information on the composition of food, whether it is sold packaged or unpackaged. Most comply with the regulations, but not always with guarantees.
The importance of having good quality control and labeling
Manufacturers must report the presence of any of the 14 existing allergens on their labeling. This is something in which significant progress has been made in recent years and, although it is true that more emphasis is usually placed on the absence of certain allergens than on their presence for commercial reasons, almost all products report all allergens present in their food, as well as the possibility of any cross-contamination.
Unpackaged foods
On the other hand, while there may still be some way to go regarding packaged foods, the situation is more complex in the case of the sale of unpackaged foods. The law requires information on the presence of any allergen, whether through labeling, signs, or by communicating it verbally at the time of sale. However, a study carried out by the OCU revealed that, although 97% of establishments verbally reported the presence of allergens when selling bulk products, only 26% did so by cross-referencing that information with the labeling. This is despite the damage that an error could cause when providing such information to the final consumer.
The case of cross-contamination, for these products, is infinitely more complex. Barely 20% of establishments have the necessary measures to avoid it, placing the product, in most cases, on the same counter as the rest, without any type of barrier. At Taberner, we are fully aware of the importance of this matter. For this reason, we are extremely careful with the control and handling of raw materials containing allergens, from reception, where we identify them with distinctive labels, to their handling during weighing with color-coded utensils. It is essential that there are not even traces in our preparations. Offering healthy and safe products for the final consumer is our main objective and is part of our quality policy.
