Allergenitietoinformaatio

Allergenitietoinformaatio refers to information about allergens provided to consumers. In many jurisdictions, including the European Union, regulations mandate that food businesses clearly communicate the presence of the 14 major allergens in their products. These allergens are: celery, cereals containing gluten (such as wheat, barley, and rye), crustaceans (like prawns and crabs), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, nuts (tree nuts like almonds and hazelnuts, and peanuts), sesame seeds, soybeans, and sulphur dioxide and sulphites (at concentrations of more than 10mg/kg or 10mg/litre). This information is crucial for individuals with allergies or intolerances, allowing them to make informed purchasing decisions and avoid potentially harmful ingredients. Allergen information can be presented in various ways, including on product packaging, in menus for food service establishments, or through staff communication. The goal is to protect consumer health and ensure transparency in the food supply chain. Accurate and accessible allergen labelling helps prevent accidental exposure to allergens, which can cause a range of reactions from mild discomfort to severe, life-threatening anaphylaxis.