allergeninformation

Allergeninformation refers to data about substances that can provoke allergic reactions in susceptible individuals. It is most commonly discussed in relation to food, but also applies to cosmetics, medicines, and other consumer products. The information covers declared ingredients, potential cross-contamination risks, and how producers identify and communicate allergen hazards to consumers.

Regulatory requirements for allergeninformation vary by jurisdiction. In the United States, the Food Allergen Labeling and Consumer Protection Act requires labeling of eight major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soy. Some products also disclose sesame. In the European Union, labeling must declare fourteen major allergen categories, including cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, sesame, mustard, lupin, celery, molluscs, and also sulfites above a threshold.

Communication methods include ingredient lists with explicit allergen statements, bolded or capitalized allergen names, and separate warnings such as “contains” or “may contain” for cross-contact. Manufacturers implement allergen-control programs to avoid unintended exposure, including supplier verification and segregation of allergenic ingredients. In food service, staff should be prepared to provide accurate allergen information and modify preparation to prevent cross-contact where feasible.

Beyond food, allergeninformation is used in cosmetics and personal care to disclose fragrance and other allergenic components when required by regulation, and in medicines to inform about potential hypersensitivity risks. Consumers rely on accessible allergeninformation to manage avoidance and ensure safety.