Food allergens and the labelling requirements for them

What are food allergies?

Food allergies and intolerances occur when the immune system mistakenly identifies certain substances in food as harmful and reacts to them, sometimes severely. Allergic reactions can range from mild symptoms such as a rash or itching to serious, life-threatening conditions such as anaphylactic shock. A sound understanding of food allergens and appropriate management of them are therefore essential for producers.

Allergens subject to labelling requirements

The Food Information Regulation (LMIV) sets out the rules for allergen labelling on food products across the EU. The labelling requirement applies primarily to 14 allergens, which are the most common triggers of allergies and intolerances:

·       Cereals containing gluten

·       Crustaceans

·       Eggs

·       Fish

·       Peanuts

·       soya beans

·       Milk (including lactose)

·       Nuts

·       Celery

·       Mustard

·       Sesame seeds

·       Sulphur dioxide and sulphites

·       Lupins

·       Molluscs

The requirement to declare these allergens is subject to a number of specific conditions. With a few exceptions, it lists the specific allergens and the products derived from them. Each allergen listed must be clearly labelled to enable people with allergies to make safe food choices.

How is it labelled?

Labelling must be provided for both packaged and unpackaged foodstuffs. For packaged products, this can be done via the list of ingredients on a label. To ensure consumer safety, allergens must be visually highlighted here – for example, by underlining, using bold type or capital letters.

Unpackaged foodstuffs are not exempt from the obligation to provide information simply because there is no list of ingredients on the packaging. Information must be made available to consumers in writing. This can be done in various ways – however, clear and unambiguous allergen labelling is always essential. At the same time, sales staff must be able to answer any related queries with confidence.

A particular challenge in food production?

Absolutely! Given the potentially serious consequences, particular attention must be paid to food allergens and their labelling. In management and the production process, the utmost care must be taken with regard to the following aspects, for example:

Cross-contamination

Cross-contamination is arguably one of the greatest risks associated with allergen-specific contamination in the production process. It occurs when foodstuffs come into contact with allergens that are not included in their recipe. This can happen, for example, through shared production lines, storage or transport, as well as through inadequate cleaning procedures. Thorough cleaning and adherence to strict cleaning protocols are essential for preventing contamination – as is the provision of appropriate Foodwear.

Labelling

When it comes to allergen labelling, great care must be taken to ensure that the information provided accurately reflects the ingredients contained in the product or those that may be present as components. If, for example, the recipe changes, the labelling must, of course, be updated accordingly. At the same time, printing errors can result in information being missing, illegible or incorrect.

Procurement of raw materials

If there is a change of supplier, it is also advisable to discuss allergens – after all, a new supplier may use a different production method or have different points of contact with allergens. To rule out food contamination at an unknown stage, it is once again better to be safe than sorry.

Communication

Staff training plays a vital role in avoiding communication errors or uncertainties within the production process. Staff who have not received adequate training on the significance of allergens and how to handle them may inadvertently contribute to a risk of contamination.

Legal requirements

Compliance with statutory requirements for allergen labelling is complex and requires constant attention with regard to possible adjustments to new regulations. Manufacturers must ensure that their products comply with national (and international) regulations. They must also ensure that all information regarding ingredients and allergens is documented and traceable.

Well-equipped – with the product range from Gustav Ehlert GmbH

The labelling of food allergens is a major responsibility for manufacturers and retailers. To provide further safeguards in terms of equipment, production facilities and so on, rapid allergen tests are also used as part of allergy management. Are there any traces of peanuts? The allergen test is straightforward and provides quick certainty.

By complying with the regulations on allergen labelling, food producers not only meet legal requirements – they also strengthen consumer confidence and minimise health risks. It remains essential that all parties involved in the food supply chain keep up to date and evaluate their processes accordingly.

When it comes to food production, you can rely on our extensive range of supplies and consumables. Put your trust in 100 years’ experience in the food industry – with Gustav Ehlert GmbH, you’re always well-equipped.