Bold ink in the Food Allergy Chart in a few clicks

Aug 6th, 2022
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How to bold ink in the Food Allergy Chart

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have food allergies then you know the best way to protect yourself is by avoiding any food that will cause a reaction reading food labels can help you do that this is because of a federal law the federal Food Drug and cosmetic act it requires that labels of packaged Foods marketed in the U.S disclose in simple to understand terms when they are made with a major food allergen nine foods and ingredients containing their proteins are defined as major food allergens Foods account for the large majority of severe food allergic reactions in the U.S milk egg fish crustacean shellfish tree nuts peanuts wheat soybeans and sesame the law requires that food labels Identify the food source of all major food allergens used to make the food this requirement is met if the common or usual name of an ingredient already identifies the allergens food source name for example milk or buttermilk otherwise the allergens food source must be declared at least once on the food label in one of two ways the name

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The 14 allergens are: celery, cereals containing gluten (such as wheat, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a
Manufacturers have two options to indicate a major food allergen on product labels. The first option is to list the allergen in parentheses after the ingredient. The second option is to list the allergen at the end of the ingredient list. Often this Contains statement is bolded.
Allergen/intolerance labelling - Examples Ingredients derived from substances on the specified list must be given emphasis by the use of a distinctive font. In this case, several items are shown in bold (Milk and Egg) as these are specified allergenic/intolerance ingredients.
The Contains statement, if present, must list all allergens that are in the product. So, if a Contains statement has your allergen listed, put the food product back on the shelf, says Carol DLima, food technologist with the Office of Nutrition and Food Labeling at the U.S. Food and Drug Administration.
Allergenic ingredients must be emphasised in some way every time they appear in the ingredients list. For example, you can list them in bold, contrasting colours or by underlining them.
Some labels include may contain (allergen) statements, for example, may contain traces of peanuts and tree nuts. Manufacturers may add these precautionary statements to food labels if there may be traces of the allergen present.
Tartrazine causes the most allergic reactions of all the food colorings; the most common symptom is hives (urticaria). The food coloring agent is also known to cause asthma symptoms.

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