When I started my career in chocolate in England, nobody in the industry paid any attention to the topic of food allergies,” says Simon Lester, co-founder of Pascha Chocolates. “At that time, the focus of the chocolate industry was two-fold: finding innovative ways of experiencing chocolate through product and ingredient complexity and discovering new ways of reducing costs while not compromising taste. It was the same story all over the food industry.”
It was in 2013, however, when Lester and his wife personally discovered how large the food gap involving allergies was. Both of their daughters have varying food allergies, some of them life-threatening if triggered. In addition, Lester found out — after testing — he also has allergic responses to milk and some nuts.