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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Spring 1997 - Vol. 1, No. 3

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FDA Considers Changes in Labeling of Allergenic Ingredients

Less than 2 percent of adults actually have a food allergy. Eight foods are responsible for 90 percent of allergic reactions. These are peanuts, milk, eggs, wheat, soy, tree nuts (e.g. almonds, walnuts, pecans), fish, and shellfish. Food companies are becoming more aware of food allergy issues due to the number of recalls and consumer complaints received. According to FDA statistics, 70 food product recalls occurred in 1995 compared with 22 recalls in 1994.

Consumers have reported adverse reactions to foods that do not state all ingredients on the label. For instance, ginger snap cookies, chocolate chip cookies and ready-to-eat bran cereal were recalled between April and October 1996, because they contained "undeclared peanuts" due to processing the baked goods on a manufacturing line that previously contained a peanut- containing food product.

"Incidental ingredients"--those present at an insignificant level of a food product--are currently exempted from being listed on the food label. One section of the Food, Drug and Cosmetic Act allows food manufacturers to list spices, flavoring, and colorings collectively, without naming each one. Some manufacturers have misinterpreted the exemption of "incidental food additives" from food labels and have not listed potential allergens.

FDA is considering changes in the labeling of foods that contain allergenic ingredients. For example, grain-based foods often contain several ingredients that account for most allergic reactions: wheat, milk, eggs, and soybeans. Some food companies are already labeling foods with statements such as "may contain (name of allergenic ingredient)." Manufacturers are also urged to eliminate possible cross-contamination of foods with - allergencontaining foods caused by running two different food products through the same processing line.

Source: Milling & Baking News, October 25, 1996; the Food Allergy Network--as reported in the North Dakota State University Coop. Ext. Service Food & Nutrition Newsletter, January, 1997.

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Updated Monday, August 29, 2011