Allergen
FDA Big 9 and EU 14 allergens tracked across recipes and labels.
An allergen is a substance that causes an allergic reaction in sensitive individuals. BetterMenu tracks the FDA Big 9 major food allergens and the EU's 14 required allergens across all ingredients, recipes, and nutrition labels to support compliant food labeling for restaurants and food manufacturers.
What is a food allergen and why does it matter?
An allergen is identified in a single food in its raw form, for example, peanuts. So, it is easier for people who are allergic to peanuts to avoid them. However, when eating outside, or buying a packaged food, it is difficult to identify if the food contains an allergen. It is because of the following reasons:
- A package food is processed in a facility that also processes other foods. So, there is a risk of cross-contamination.
- A restaurant may use a product as an ingredient in their dish that contains an allergen.
Therefore, it is important for people who have allergies to be aware of the allergens in the food they consume. That means food manufacturers and restaurants should be transparent about the allergens in their food.
What are the most common food allergens?
Some of the common allergens are:
- Peanuts
- Tree nuts
- Milk
- Eggs
- Fish
- Shellfish
- Soy
- Sesame
- Mustard
- Sulfites
- Lupin
- Molluscs
This is not a comprehensive list of allergens. There are many other allergens that can cause allergic reactions in some people.
Why must food manufacturers and restaurants declare allergens?
When creating recipes, it is extremely important to list the allergens in the recipe so that people who have allergies can avoid them.
In the United States, the Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that all packaged food sold in the US must declare the presence of any of the FDA Big 9 allergens — milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — on the label.