Food allergies impact an estimated 2.75% of the global population. And if you’re in the food and beverage industry, this isn’t just a health issue, it’s a critical consideration for your business.
Accurate allergen labeling matters and is a sacred part of quality control, whether you’re selling locally or exporting your products. Failing to comply with allergen labeling regulations, even unintentionally, can have serious repercussions.
Think about it: a product recall to fix labeling errors can be incredibly expensive. Not to mention the potential for fines. But more importantly, inaccurate labeling can put consumers at risk, leading to severe allergic reactions or even worse. And if something goes wrong, the damage to your brand’s reputation can be devastating.
So, let’s make sure you have all the information you need to label your products correctly and keep your customers safe.
Table of Contents
- Why Allergen Labeling Matters
- The Basics
- Virginia Regulations
- 3 Clean Labeling Practices
Why Allergen Labeling Matters
Global food labeling standards matter… a lot. Here’s why:
It’s about saving lives. For people with food allergies, even tiny amounts of an allergen can trigger a life-threatening reaction. Clear and accurate labeling empowers them to make informed choices and avoid foods that could make them seriously ill or worse. If you don’t know how to educate your team about it, it’s best to focus on manufacturing workforce development first.
It builds trust with consumers. When companies prioritize accurate allergen labeling, they show they care about the well-being of their customers. This builds trust and loyalty, which is essential for any successful business.
It protects your brand’s reputation. A single incident of mislabeling can lead to product recalls, fines, and negative media attention. This can seriously damage your brand’s image and erode consumer confidence.
It ensures legal compliance. Many countries have strict allergen labeling regulations regarding allergen labeling. Failing to comply can result in legal action and financial penalties.
It’s simply the right thing to do. Providing clear and accurate information about your products is a matter of ethical responsibility. It allows consumers to make informed decisions about their health and well-being.
Know the Basics
The Food Allergen Labeling and Consumer Protection Act (FALCPA) is a US law that makes it easier for people with food allergies to identify and avoid ingredients that could cause them harm. Here are the basics:
1. The Big 8 (now Big 9!)
FALCPA requires food labels to clearly identify the major food allergens, which account for 90% of food allergies in the US. These are:
- Milk
- Eggs
- Fish (e.g., bass, flounder, cod)
- Crustacean shellfish (e.g., crab, lobster, shrimp)
- Tree nuts (e.g., almonds, walnuts, pecans)
- Peanuts
- Wheat
- Soybeans
- Sesame (added as the 9th major allergen in 2021)
2. Clear Labeling
The law mandates that these allergens be declared in plain English on food labels in one of two ways:
- In the ingredient list: The name of the food source of a major food allergen must appear:
- In parentheses following the name of the ingredient. For example: “lecithin (soy),” “flour (wheat),” and “whey (milk).”
- In a “contains” statement: Immediately after or next to the list of ingredients. For example: “Contains wheat, milk, and soy.”
3. Exceptions
Highly refined oils: Highly refined oils derived from a major food allergen (like peanut oil) are exempt from FALCPA labeling requirements because they typically don’t contain allergenic proteins.
- Precautionary labeling: FALCPA doesn’t require “may contain” or “processed in a shared facility” statements. However, manufacturers may choose to use these statements voluntarily.
Important Notes:
- FALCPA applies to all packaged foods regulated by the FDA, including those sold in grocery stores, restaurants, and vending machines.
- The USDA has similar labeling requirements for meat, poultry, and some egg products.
Want to go beyond the basics? Check out these resources and tools for small manufacturers.
Virginia Specifications
While Virginia generally follows FALCPA, there are a few state-specific nuances to be aware of:
1. Virginia Food Regulations:
- Virginia has its own food regulations (12VAC5-421-900) that align with FALCPA regarding allergen labeling. This means food establishments in Virginia must adhere to the same federal requirements for labeling major food allergens.
- These allergen labeling regulations emphasize clear and conspicuous labeling, ensuring consumers can easily identify allergens in packaged foods.
2. Emphasis on Education:
- The Virginia Department of Health actively promotes food allergen awareness and provides resources for both consumers and food businesses.
- They offer guidance on recognizing and managing food allergies, including training materials for food handlers.
3. Enforcement:
- The Virginia Department of Agriculture and Consumer Services (VDACS) is responsible for enforcing food safety regulations in the state, including allergen labeling requirements.
- VDACS conducts inspections and investigates complaints to ensure food allergen compliance with state and federal laws.
Read more about Virginia food regulations from GENEDGE.
Clean Labeling Practices in Allergen Management
To stay compliant and protect consumers, here are some actionable tips for allergen labeling:
- Adopt Clear Formatting: Show allergens in an obvious way within the ingredient list or in a separate “contains” statement.
- Prevent Cross-Contamination: Implement rigorous cleaning procedures and consider voluntary “may contain” warnings when cross-contact is possible.
- Use Technology: Use big data AI/ML tools from your local manufacturing consultant to track allergens across formulations and ensure compliance with varying regional standards.
Achieve Confidence in Compliance with GENEDGE
With difficult allergen regulations and the variations across markets, consulting experts can simplify compliance efforts. GENEDGE offers custom solutions for manufacturing companies to streamline ingredient tracking, labeling, and regulatory management. But we also host must-see training opportunities.
Attend Our Upcoming HACCP Certification Event!
Join us for a 2-day online course to develop and enact HACCP plans! The course will be held on March 13 and 14, 2025, from 8:30 am to 5:30 pm each day.
Why Attend?
- Show customers and regulators you’re serious about food safety.
- Know your team can prevent problems.
- Address hazards before they become crises.
- A clear roadmap for managing food safety.
- Build confidence in your products.
What We’ll Cover:
The course will cover everything from the basics of HACCP and GMPs to conducting a hazard analysis, identifying critical control points, and setting up monitoring and record-keeping systems.
Who Should Go?
HACCP Team Members, Quality Assurance or Food Safety Managers, Production, Maintenance, Research and Development Personnel from food or food packaging companies.
Visit GENEDGE to learn more about how your team can stay ahead of the curve in allergen management. Get a personalized allergen risk assessment and register for our event to reserve your spot!
