Labeling of allergenic substances

Certain raw materials or ingredients in food can induce allergic reactions when consumed by a specific group of people. One of the effective means of prevention is to indicate the food allergenic substances contained or likely to be contained on the food labeling to prompt consumers with a history of allergies to choose the right food for them. GB 7718-2011 lists eight categories of allergenic substances with reference to international Codex standards, encouraging enterprises to voluntarily label to prompt consumers and effectively fulfill their social responsibility. Allergenic substances other than the eight categories of allergenic substances, producers can also choose whether to label. The specific form of labeling by the food production enterprises to refer to the following independent choice:

Allergenic substances can be directly labeled in the ingredient names, such as: milk, egg powder, soybean phospholipids, etc.; it can also be indicated near the ingredient list, such as: "contains ......" and so on. For ingredients do not contain a certain allergenic substance, but other foods containing the allergenic substances are produced in the same workshop or on the same production line, so that the allergenic substances may be brought into the food. The information on the allergenic substance may be indicated in the position adjacent to the ingredient list, such as: "may contain ......", "may contain trace amounts of ......", "this production facility also processes foods containing ......", "this production line also processes foods containing ......", etc.

Relevant reading

l  The Essential Items of Nutrition Information in China

l  Q&A| How should Imported Prepackaged Food be Labeled?

l  Q&A| Nutritional Fortifier in Milk Powder for Mom and Children