Allergen Labeling and Ingredient Management — Specified Ingredients

June 19, 2026

アレルゲン表示と原料管理｜特定原材料の確認ポイント｜FONTIAコラムのイメージ画像

[An updated version reflecting the April 2026 revision is available] The list of specified raw materials was amended on 1 April 2026 (cashew nut added). For the current twenty-nine items, the amendment history and the procurement-side implications, see Allergen Labelling: the April 2026 Revision.

In shortUnder the Food Labeling Act, allergen labeling is required for specified ingredients (mandatory) and their equivalents (recommended). Confirming ingredient origin (milk, wheat, soy, egg, etc.) and managing cross-contamination during manufacturing are important.

What allergen labeling is

To prevent serious food-allergy reactions, labeling is defined for specified ingredients (mandatory) and their equivalents (recommended). Accurate knowledge of ingredient origin is the premise for labeling.

Ingredient management points

Confirm origin and process (soy-derived, milk-derived, etc.)
Check cross-contamination from shared production lines
Obtain origin info from the spec sheet

FONTIA supports confirming ingredient origin information. Please contact us.

FAQ

How many specified ingredients are there?

There are mandatory specified ingredients and recommended equivalents. Check the latest designation.

How about collagen or soy protein labeling?

Confirm per source (fish, porcine, soy, etc.). Check the origin in the ingredient spec.

How is cross-contamination managed?

Confirm shared-line status and consider precautionary labeling as needed.