The central question of whether confections of the marshmallow type present a risk for individuals with peanut allergies is a significant concern. Marshmallows, typically composed of sugar, gelatin, corn syrup, flavorings, and sometimes colorings, do not inherently require peanuts in their formulation. However, the manufacturing environment and specific ingredients used by different producers can introduce variability.
Understanding the potential for cross-contamination in food production facilities is crucial for allergy management. While a product’s ingredient list might be free of peanuts, shared equipment or processing lines can lead to trace amounts of peanut proteins being present. Historically, increased awareness of food allergies has led to more stringent labeling practices and allergen control measures within the food industry.
