Realities and myths about allergies in veganism
These numbers make it not surprising that vegan products are becoming more and more common on grocery store shelves, and many businesses are capitalizing on this trend to present their goods in a way that appeals to a larger consumer base.
If we examine the restaurant industry, it is common to see either a separate vegan menu or a large selection of vegan options. It’s evident that an increasing number of people are either adopting veganism or are just trying to reduce their consumption of animal products while enjoying some vegan options.
This, in my opinion, shows how companies are trying to provide a greater range of options and are responding to customer demands. I can only view this as a positive development.
But I also notice some pretty significant flaws and dangers in the way vegan food is presented to consumers, which should really worry those who are impacted by dietary allergies.
What does veganism entail?
I wanted to take a moment to remind us what it truly means to be vegan before I get into this specific point. The definition provided by the Vegan Society is as follows:
“Veganism is a philosophy and way of life that aims to eliminate, to the extent that it is feasible and possible, all forms of animal abuse and exploitation for clothing, food, or any other purpose. As a result, it encourages the creation and application of animal-free substitutes for the benefit of people, animals, and the environment. It refers to the practice of eliminating all foods that are either entirely or partially derived from animals in terms of diet.
Not every time what is anticipated
If we dig a little further into the guidelines provided by the Society, we find that they anticipate very little cross-contamination with animal products from food manufacturers and restaurants. However, since their requirements center on the general suitability of ingredients and preparation techniques from a vegan perspective, there is no strict requirement for their products to be entirely free of animal traces.
Even though this hasn’t been done maliciously or on purpose, the vegan guidelines have managed to cause a great deal of confusion when it comes to food labeling, with some products being automatically classified as dairy- and/or egg-free just because they are vegan. Being vegan does not mean that you are free of allergies to animals; in fact, a lot of vegan products may have trace amounts of egg or dairy. All it takes to realize that, for instance, a vegan ice cream might be dangerously inappropriate and unsuitable for someone with a milk allergy is to simply read the ingredients and allergen labels on many vegan products.
More recently, the largest food companies in the UK voiced serious concerns about Precautionary Allergen Labelling (PAL), prompting the Food Standards Agency (FSA) to initiate a consultation. One of the topics discussed is the use and abuse of “free from” statements, which has tragically resulted in a number of needless deaths recently. These products were labeled as free from when, in reality, they were manufactured on the same assembly line as goods that contained ingredients derived from animals.
This new advice, in my opinion, would help protect sensitive customers and provide clarity on allergens in products. It would also be helpful to see more regulation surrounding the definition of vegan food.
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Inaccurate wording?
I also want to talk about something that I think is really concerning: the “free” use of the term “vegan” in relation to any kind of diet-related topic. When a customer with a gluten allergy or a customer who just wants clarification about what they are offering, many restaurant employees seem to point to the vegan menu.
Regardless of the cause of the miscommunication, it ought to be unacceptable for any establishment that serves food to have employees who are unable to distinguish between two crucially different terms. As we have discussed, being vegan simply means that food is not produced using animal products, even though it may contain traces of them; in contrast, having a food allergy or celiac disease means that a person has a medical condition that prevents them from consuming a specific allergen or group of allergens. Confusion between the two definitions can be risky and expensive on many levels since they are not comparable and have no connection at all.
It is imperative for any business to consider investing in high-quality allergen training to ensure that their staff members comprehend the fundamentals of allergen management and how to keep customers safe.
It is evident that more work needs to be done in this area to make it clearer to consumers and the food industry what constitutes a vegan diet as well as the acceptable standards and laws governing food labeling. This will not only shield companies from mishaps but also provide allergy sufferers with security and peace of mind.
To be clear, a customer does not want to see your vegan menu if they are asking for gluten-free options.