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.


Etiquetado relativo a los alergenos alimentarios

03 August 2005

Para las personas alérgicas a ciertos alimentos, como el trigo o los huevos, es fácil eliminarlos de la dieta cuando se presentan en su forma entera natural...