FALCPA

FALCPA stands for the Food Allergen Labeling and Consumer Protection Act of 2004, a United States federal law that amended the Federal Food, Drug, and Cosmetic Act to improve labeling of major food allergens. The act requires clear allergen labeling on packaged foods regulated by the U.S. Food and Drug Administration, with the goal of helping consumers identify ingredients that could trigger allergic reactions.

The law identifies eight major food allergens: milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soy. If a product contains any of these allergens, the label must disclose the presence of the allergen in plain language. This disclosure can appear within the ingredient list or in a separate statement near the list, such as a “Contains: …” statement. The allergen name must be the common, everyday name of the ingredient.

Implementation and scope: FDA final regulations establishing the labeling standards were issued in the mid-2000s, with compliance dates set for manufacturers under FDA jurisdiction. The act is intended to reduce inadvertent exposure and improve consumer safety for individuals with food allergies. It applies to foods regulated by the FDA; products outside this jurisdiction are governed by other regulations.

Impact: Since its enactment, FALCPA has provided a uniform standard for allergen labeling, increasing transparency and helping consumers make safer choices. The policy has been widely adopted by manufacturers and has influenced practices in food labeling and consumer protection.