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While there have been great strides to improve the disclosure of food allergens on food labels, there remains more work to do.<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”H3 + Content” _builder_version=”4.23″ _module_preset=”default” text_text_color=”#505050″ link_font=”||||on|||#008c99|” link_text_color=”#008c99″ header_2_font=”|600|||||||” header_2_text_color=”#008c99″ header_2_font_size=”39px” header_3_font=”|600|||||||” header_3_text_align=”left” header_3_text_color=”#008c99″ header_3_font_size=”28px” global_colors_info=”{}”]<\/p>\n
The 2004 Food Allergen Labeling and Consumer Protection Act, or FALCPA, established important standards for allergen labeling for foods. FALCPA identified eight \u201cmajor allergens\u201d \u2013 milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soy \u2013 and required that products regulated by the Food and Drug Administration (FDA) containing these ingredients declare the presence of the allergen in plain language. FALCPA has made life easier for Americans navigating one or more allergies to these top eight allergens. However, further policy steps are required to help consumers and avert preventable reactions.<\/p>\n
Sesame has emerged as the \u201cninth allergen,\u201d with prevalence rising to just behind that of the top eight allergens.1<\/sup> Sesame allergy is more severe than some of the top eight allergens, with approximately one in three adults and children with sesame allergy having visited the emergency room in the previous year.2<\/sup>\u00a0 AAFA worked with Congress and the FDA to advocate for sesame labeling in line with the current top eight allergens, along with implementation of good manufacturing practices. In 2021, Congress passed the Food Allergy Safety, Training, Education, and Research Act (FASTER) requiring sesame labeling beginning in 2023. AAFA will continue to work with the FDA and with the food allergy community to ensure that sesame labeling will be implemented smoothly. An important part of AAFA\u2019s policy work is translating policy changes into clear communications to our food allergy community, and we will work to educate consumers on when and how they can begin to rely on sesame labeling to make safe purchases.<\/p>\n AAFA supports further research, coordinated with the FDA and other science and policy partners, to develop evidence-based standards for precautionary allergen labeling.<\/p>\n Food allergy consumers have long been frustrated and confused by a lack of consistency in \u201cprecautionary labels\u201d for food allergens. These are warnings about whether a food might<\/em> accidentally contain an allergen, such as \u201cMay contain\u2026,\u201d \u201cMade in a facility with\u2026.,\u201d or \u201cMade on the same lines as,\u201d or they might use other cautionary language. While consumers often want to know more about the food they purchase, these warnings are often not helpful because they are inconsistent. Having a precautionary label at all is not required by law or regulation, and the phrasing used is not standardized. Therefore, consumers may not know when a food really does have a risk of cross-contact, or, conversely, they may unnecessarily avoid foods out of fear based on this labeling.<\/p>\n Finding a solution for consumers will require research to identify meaningful levels of risk for particular allergens so that consumers and their doctors can determine which products are safe for them. AAFA supports research to identify these levels (thresholds) and inform the development of labels that are consistent, reliable, and evidence-based.<\/p>\n FALCPA\u2019s allergen labeling requirements only extend to those products that the FDA regulates. They do not apply to alcoholic beverages \u2013 regulated by the Department of Treasury \u2013 nor to meat, poultry, and egg products overseen by the U.S. Department of Agriculture. For both sets of products, allergen labeling is voluntary, creating gaps and confusion for consumers. AAFA supports policy efforts to make allergen labeling for all food products consistent with those in place for FDA-regulated products.<\/p>\n The need for mandatory allergen labeling for alcoholic beverages is not theoretical. Wines, distilled spirits, and beers can contain undisclosed allergens, either used as processing agents or as ingredients.<\/p>\n A processing agent is something used when making wine to help change or improve certain things about it, like making it appear clearer or taste better. Common allergens used as processing agents include egg white, casein (milk protein), chitin (fiber from crustacean shells), fish oil, gelatin (protein from boiling animal parts), and isinglass (gelatin from fish bladder membranes).\u00a0<\/p>\n Craft beers and liqueurs \u2013 which are distilled spirits that have been infused with various flavorings, sweeteners, herbs, fruits, spices, creams, or extracts \u2013 can also contain allergenic ingredients. \u00a0<\/p>\n AAFA continues to appeal to Congress and the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the Department of Treasury to propose and enact regulations that require mandatory allergen labeling of alcoholic beverages.<\/p>\n [\/et_pb_text][et_pb_text admin_label=”References” module_class=”clearfix” _builder_version=”4.18.0″ _module_preset=”default” text_text_color=”#505050″ text_font_size=”16px” link_text_color=”#008C99″ link_font_size=”16px” header_5_font=”|600|||||||” header_5_text_align=”left” header_5_text_color=”#008c99″ custom_margin=”||3%||false|false” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_code admin_label=”Print” module_id=”print” module_class=”clearfix” _builder_version=”4.17.6″ _module_preset=”default” saved_tabs=”all” global_colors_info=”{}” global_module=”5156″ theme_builder_area=”post_content”]Precautionary Allergen Labeling<\/h3>\n
Non-FDA Regulated Products<\/h3>\n
Allergen Labeling for Alcohol<\/h3>\n
References<\/h5>\n
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