There's no room for flippant commentary on this subject. It's serious. Food allergens and consumer intolerance to them is a constant in food product development. There is no denying that.

I will offer that the running conversation in the world that begins with, "When I was young hardly anyone was allergic to anything," is a tiresome road to travel.

OK. Got it. People used to have stronger immunity. There are so many more compounds in the world today that provoke allergic response. What are we to do but take care in developing new foods and beverages?
That's a rhetorical question, but I'll go ahead and answer it anyway. Nothing. There isn't much else to do except be aware. Familiarize yourselves with potential allergens and intolerant responses and then work around them. You never know. Limitations can often spawn tremendous breakthrough.

And with that, I leave you with this week's reduction.

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