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As I’ve touched on in previous blogs, the process of picking out and buying food has some added stress for those with food allergies. A reason for this is the labeeling on the food, which can make or break their comfort and safety. 

Food labels traditionally have the usual nutritional facts, a list of the ingredients, and an extra line to highlight any allergens present in the product. An accurate label will account for all of these allergens, including the possibility of cross-contamination or other sourcing, which is referred to as “may contain.” Labeling in this way brings ease to the process of selecting food with restrictions.

Image from Marshfield Clinic Health System

Between companies, these labeling practices can vary. For example, General Mills is consistent in labeling any “may contain” ingredients. Frito Lay is, too. However, Kraft does not typically list these and ensures that their ingredients list can be trusted. Unilever only includes them on the label sometimes, deciding on a product-to-product basis if the production could have had cross-contamination or not. Another instance of this is seen with different ice cream, a product typically produced in mass with various mix-ins and flavorings, and creating a bit of a gamble for the consumer.

From person to person, there are different comfort levels in which types or brands of food are ‘safe’ to eat. Some may choose to trust the ingredients list alone, while some prefer to know for sure from the may contain list. However, accurate labeling can do nothing but benefit people with allergies in their confidence of purchase.

In the United States, there are regulations in place that dictate how allergens are included on food labels. Under FALCPA, or the Food Allergen Labeling Consumer Protection Act, certain allergens must be listed, but the may contain statement is not required. Currently, the FDA requires that labels include all major food allergens: milk, egg, fish, Crustacean shellfish, tree nuts, wheat, shellfish, tree nuts, wheat, peanuts, and soybeans. Additionally, in the U.S., companies are allowed to list “natural flavors,” which can mean any sort of additive from spices and plants to eggs, meat, and dairy.

Canada’s regulations are similar but cover a bit of a wider scope. The allergens required to be listed on their food labels are the same ‘major’ ones as in the U.S., with the addition of sesame seeds, mustard seeds, gluten source, and sulphites. They also require that all allergens over 10 ppm need to be listed amongst the ingredients, but a may contain list is not needed.

In 2015, the EU tightened specifications on the presentation of information on food labels, including allergens. 

Image from Eastern Washington University

According to FARE, the primary reason in the U.S. for food recalls are undeclared allergens. If a company changes its formulation but does not list it, trouble arises. FARE advocates for more accurate labeling and consumers to report mislabeling. 

All in all, accurate labeling is important and should be encouraged. There are enough things to worry about in life; knowledge of the food we eat should not be one of them.