Allergen-free curry? – that’s not a problem

As Allergy Awareness Week approaches (28th April – 4th May 2014), EHL Ingredients, a leading importer, blender and packer of natural food ingredients, reports an increase in demand for its allergen-free ingredients and blends, with its curry powder blend taking top spot.

Demand for EHL’s allergen-free curry powder blend has increased by 35% within the last year, due to the rise in the number of food allergy sufferers in the UK and more stringent regulations within the food industry. The blend does not contain mustard – the fourth most common food allergen in the UK – or celery, which can also cause an allergic reaction. It is composed of a unique blend of spices and seasoning and comes in medium and hot varieties, depending on customer requirements. Plus, the blend does not contain salt, making it ideal for low-salt foods too.

EHL Ingredients stocks approximately 21 allergen-free herb and spice blends in conventional and organic formats, including the popular mustard- and celery-free curry powder and sesame-free Italian seasoning, which has experienced a 30% increase in sales over the last 12 months. In addition, it supplies allergen-free Cajun, BBQ, Thai and Piri Piri seasonings, as well as Herbs de Provence, Chinese Five Spice, Garam Masala, Ras El Hanout, Tandoori Masala and a Shawarma Lamb Mix. Overall, demand for EHL’s allergen-free ingredients has increased by 20% over the last year.

EHL’s ingredients and blends are aimed at natural food retailers and food manufacturers supplying ready meals for shop shelves and caterers.