FOOD ALLERGIES ON THE RISE Demand for allergy-friendly foods seems to be on the rise on college campuses. Foodservice provider Sodexo’s recent Student Lifestyle survey revealed that out of the students and parents sur- veyed, 86% of respondents indicated that they were looking for their school to accommodate for their dietary needs. This demand makes sense, as research indicates that food allergies are on the rise. According to the National Institute of Allergy and Infectious diseases, adults with food allergies make up about 11% of the U.S. population while around 8% of children have a food allergy. According to the Center for Disease Control and Prevention (CDC), these numbers have been on the rise for quite some time. Between 1997 and 2011, the prevalence of food allergies in children increased by 50% . And then, from 2007 to 2021, that rate increased again by 50% in children . And while there are varying estimates of food allergy prevalence, based on dif- ferent research, the commonality be- tween the statistics is that the numbers are much larger than they were in the past. Sodexo conducted a study on this topic, and foodservice provider Com- pass Group also gathered research that indicated similar results. “Our findings are very similar, and they’re pretty staggering. The percent- age of students that are reporting some sort of intolerance or allergen is 20% to 25%,” said Tina Reddington, Sodexo’s national manager for health, wellness and nutrition for the company’s campus and government sectors. “This isn’t a fad. It impacts activities of daily living— it impacts your ability to digest food, to breathe, your major bodily systems— which is the definition of why you need to accommodate.” And many colleges are seeing these numbers in action. In 2015, after notic- ing increased demand for the gluten-free baked goods on the menu, The Univer- sity of Connecticut (UConn) launched a dedicated gluten-free bakery, the first
GLUTEN-FREE BLUEBERRY ALMOND POWER MUFFIN Perfect for powering up a winter morning, these healthy muffins were created by Sally’s Baking Addiction. Created by Sally of Sally’s Baking Addiction, these gluten-free muf- fins have what it takes to power up the morning, including Greek yo - gurt, almond flour, almond butter and zero gluten. INGREDIENTS 3/4 cup plain Greek yogurt 2 large eggs 1/3 cup creamy almond butter 1/3 cup honey 2 tsps. pure vanilla extract 2 cups old-fashioned whole rolled oats 1/2 cup almond flour 1 tsp. gluten-free baking powder 1/2 tsp. gluten-free baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 3/4 cup fresh or frozen blueberries, divided optional, for topping: 3 Tbsps. sliced, slivered or chopped almonds STEPS 1. Preheat oven to 350°F. Line a 12-count muffin pan with liners or spray very generously with nonstick spray. Set pan aside. 2. In a large bowl, whisk the yogurt, eggs, almond butter, honey and vanilla together until smooth. 3. Add the oats, almond flour, baking powder, baking soda, salt and cinnamon, then whisk to fully combine. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins. 4. Spoon batter into liners, filing them all the way to the top. Top evenly with reserved blueberries and almonds, if using. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. 5. Remove muffins from oven and allow to cool in the pan for 5 minutes before serving.
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