5 November, 2018

Allergen Labeling Standard

It is mandatory, as stated in Regulation (EU) 1169/2011 on food information that must be provided to the consumer, inform of allergens that a product may contain in order to protect the safety and health of users.

Therefore, in this post we will explain how the information related to allergens should be presented according to labeling standards, whether or not intentionally included, as well as all allergens contemplated by the standard.

INGREDIENTS WHICH ARE ALLERGENS When the product’s own recipe intentionally includes allergenic agents that may affect the health of consumers, these must be indicated on the package label within the list of ingredients. The standard explains that these ingredients should be highlighted with the design of their typographic composition. That is, they must stand out from the rest of the ingredients by their typeface, style or background color. If the product does not contain any ingredient list, you will have to indicate the following formula “Contains + allergens“.

ALLERGY AGENTS THAT THE PRODUCT CAN CONTAIN In some cases, food does not contain allergens directly, but there is a possibility that they are indirectly contaminated and may affect consumers suffering from very sensitive allergies. Then, voluntarily, the producer can indicate this information. However, it is good to warn to avoid health risks in this population. Then follow the indications of the Precautionary Allergen Labeling (EPA) that is not yet regulated by the European Union (EU).

What the EU member states do agree is that, on the one hand, the EPA must refer to the allergens mentioned in Annex II of the Regulation – we will mention them later – and, on the other, in the formula The EPA must acquire: “It may contain + possible allergic agents”. ALLERGIES CONTAINED BY THE REGULATIONS

11. Cereals containing gluten: wheat, spelt, khorasan wheat, rye, barley oats or their hybrid varieties except:
12. Wheat glucose syrups, including dextrose,
13. wheat-based maltodextrins,
14. barley based glucose syrups,
15. and cereals used to make alcoholic distillates, including ethyl alcohol of agricultural origin.
16.  Crustaceans and crustacean products.
17. Eggs and egg products.
18. Fish and fish products, except:
19. fish jelly used as a support for vitamins or carotenoid preparations;
20. Fish jelly or ichthyol used as a clarifier in beer and wine.
21. Peanuts and peanut products.
22. Soy and soy products, except:
23. Milk and its derivatives (including lactose), except:
24. whey used to make alcoholic distillates, including ethyl alcohol of agricultural origin;
25. Lactitol
26. Edible nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus hazelnut), nuts (Juglans regia), cashews (Anacardium occidentale), pecans [Carya illinoensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Australia nuts (Macadamia ternifolia) and derived products, except for the nuts used to make alcoholic distillates, including ethyl alcohol of agricultural origin.
27. Celery and derived products
28. Mustard and derived products
29. Sesame seeds and sesame-based products
30. Sulfur dioxide and sulphites in concentrations greater than 10 mg / kg or 10 mg / liter in terms of total SO 2, for products ready for consumption or reconstituted according to the manufacturer’s instructions.
31. Lupins and lupine-based products.
32. Molluscs and mollusc products

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