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.