Food allergies – Leaving no one behind
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Food allergies may impact only parts of the world’s population, but that impact can be lethal. It is, therefore, extremely important that food labels contain sufficient information to enable allergic people to avoid the risks of allergic reactions. National contexts can differ in terms of predominance of food allergies and, thus, investigation is necessary within countries to understand what foods should be labelled, and determine the allowable quantities of food allergens, including those that are considered dangerous, that may unintentionally be present in foods. International standards have been developed by the Codex Alimentarius which include a list of allergens that should always be included on the label; however, the food allergens recognized by Codex may not necessarily cover the whole list of food allergens that have an impact on different populations. This document illustrates some examples of current practices to establish labelling regulations for food allergens, with a focus on the Japanese case, which was the first country to establish a national regulation to address the topic. The process of establishing the list of food allergens that require labelling, as well as the process to establish the maximum limits of undesired allergens tolerated in pre-packaged foods, is provided as an introductory example.