Allergens and the agenda for change

Food allergens have the potential to be lethal or, at the very least, cause considerable suffering or discomfort to allergy sufferers

Food allergens have the potential to be lethal or, at the very least, cause considerable suffering or discomfort to allergy sufferers. The European Academy of Allergy and Clinical Immunology (EAACI) estimates 17 million allergy sufferers throughout Europe. With increased allergic and food intolerant incidences on the rise, especially amongst children, any attempt to reduce allergic reactions to food consumption, through comprehensive labelling, makes sense.

While current European Directives ensure comprehensive ingredients are listed on food, new legislation, which forms part of what has been dubbed the most comprehensive overhaul of food labelling in 25 years, will be implemented throughout all 28 EU Member States, in December 2014. It is designed to ensure people with food allergies can easily identify the foods they need to avoid.

Food safety has always been a priority, not least for food producers. The increase in allergic incidences as well as increased consumer awareness has led to a heightened requirement for more product information, with the onus now very much on food producers and manufacturers to ensure standards are being met and consumer safety is being addressed. As a result, food labelling has become a fundamental, if complex requirement for any saleable product; one which food business operators need to take seriously, or face the consequences.