The Report “Food Allergens and Intolerance Testing Market: By Cause (Allergens, Enzyme Deficiencies, Additives, Genetics, Proteins); By Products (Baby Food, Dairy, Processed Meat, Snacks); By Tests (Skin-based, ELISA, RAST, Cycotoxic Test, Kinesiology) - Analysis and Forecast (2013 – 2019)" defines and segments the Food Allergens and Intolerance Testing Market with analysis and forecasting of the global revenues. It also identifies the driving and restraining factors of the market with analysis of trends, opportunities, winning imperatives, and challenges.

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An Allergen is any substance, often a protein which induces an allergy. Thus, a food allergy is the allergy caused due to the consumption of a food allergen.

A food allergy is not the same as food intolerance. An allergy causes over-sensitivity of the body’s immune system. If the immune system is not involved in the reaction to a food then it is known as food intolerance.

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Another small but important difference between the two is that the quantity of a food/additive that a person needs to consume for the reaction to happen is much lesser in the case of food allergies.

There are some foods containing the proteins that cause 90% of the food allergic reactions:

• Milk,
• Eggs,
• Peanuts,
• Tree nuts(almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts),
• Fish and Others.

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Reason for the growth of this market:

• In the 21^st century, the food industries are focusing most on providing consumers with all variety of food for all occasions but due to the existence of food allergens and food intolerance in their consumers, these companies suffer to an extent. These allergies cause a huge loss to the manufacturers. Improper testing and labeling of products can create product recalls worth billions of dollars excluding the money spent fighting the lawsuits against the affected customers. Thus with the increasing food allergens and food intolerance around the world, the Food Allergens and Intolerance Market is getting a strong drive.
• The numbers of people embracing foods which are gluten-free and wheat-free are increasing day to day. Moreover, people are shifting their food habits due to an individual choice towards leading a healthier lifestyle.
• Also rise in education and advancements in diagnostic technologies results in more diagnosed incidence of diseases.

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Segmentation of the market:

On the basis of

• causes,
• geography,
• food product type and
• Ingredients.

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