allergiamärkning

Allergimärkning refers to the labeling of food products to clearly indicate the presence of common allergens. This practice is crucial for individuals with food allergies or intolerances, enabling them to make safe purchasing decisions and avoid potentially dangerous ingredients. In many countries, regulations mandate the prominent display of specific allergens on ingredient lists. These regulations are designed to protect public health and reduce the risk of accidental allergic reactions.

The allergens typically required to be declared are those that are most frequently associated with allergic reactions. These commonly include cereals containing gluten, such as wheat and rye, crustaceans, eggs, fish, peanuts, soybeans, milk (including lactose), tree nuts, celery, mustard, sesame seeds, and sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre. The exact list and the required phrasing can vary slightly by jurisdiction, but the overarching goal is consistent: consumer safety.

Allergimärkning helps consumers identify hidden allergens in processed foods. It empowers individuals to manage their allergies effectively, reducing anxiety and the likelihood of cross-contamination. Manufacturers are responsible for ensuring the accuracy of their allergen declarations. Consumers, in turn, should always read ingredient labels carefully, even on products they have purchased before, as formulations can change. The effectiveness of allergimärkning relies on clear, unambiguous labeling and consumer awareness.