Allergen labelling

Allergen labelling

Most people enjoy a variety of foods with no problems. But for a small percentage of people, specific foods or components of food may cause adverse reactions ranging from a slight rash to a severe allergic response. In order to achieve a higher level of health protection for people and to guarantee their right to information, EU legislation has recently been modified. Food labelling should ensure transparent labelling of food ingredients classed as potential allergens.

Threshold levels and effective avoidance of food allergens

26 April 2013

During the EAACI (European Academy of Allergy and Clinical Immunology) Food Allergy and Anaphylaxis Meeting, which was held in Nice, France from 7th to 9th February 2013, threshold levels and effective avoidance of food allergens...

Food allergen labelling

26 April 2013

Effective labelling is essential to enable allergic consumers manage their condition. Specific rules regarding the labelling of allergenic ingredients in pre-packed foods are established in European law. The new Food Information Regulation...

Food allergy campaign

27 March 2013

Food Today, science based information on food, nutrition and safety from EUFIC, the European Food Information Council...

Current food allergy labelling can still be improved

26 October 2007

Consumers with allergies do not find current food labels helpful, according to a study published by Dutch scientists...

Allergen labelling for our foods

03 August 2005

For those who are allergic to certain foods, such as wheat or eggs, it is easy to banish them from the diet when they are presented in a natural whole form. However, it is not easy to be sure that those same allergens will not turn up in some pre-prepared food.