In the U.S., more than 90% of food allergies are related to eight allergens: Milk; wheat; soy; eggs; fish; peanuts; tree nuts; and crustaceans. In some individuals, trace amounts of these proteins can trigger an allergic reaction. Each day, their lives depend on the accuracy of the ingredient statements on food packages. Therefore, it’s critical that food manufacturers address food allergens to prevent cross-contamination and ensure product labels accurately identify the appropriate food allergens.
In 2011, the leading cause of food product recalls in the U.S. and Canada was allergens not declared on a product label. Bakery and snack foods topped the list of products recalled because they contained an allergen not declared on the label.