FOOD LABELING AND

FOOD ALLERGENS
-B.KRITHIKA
RA1712022010008
FOOD ALLERGENS
Allergy is define as “the abnormal or unusual response to a
substance by human body is called allergy. (OR)The harmful
reaction to the external substances is known as allergy.

 Food allergy is an abnormal response to a food triggered by the

body’s immune system
• There are several types of immune responses to food
• the body produces a specific type of antibody called
immunoglobulin E (IgE).
Food Intolerance is a physiological response to specific food component(s) or
toxin mediated response (as in the case of food poisoning). E.g. lactose
intolerance, alcohol intolerance. 
HISTORY
 Allergy has been a medical specialty more than 50 years, although
symptoms of allergy has been recognized for many years.
 The term Allergy was defined in 1906 by Von Pirquet in describing a
change or altered reaction the body. When an individual develops and
unusual response to substance or conditions that is harmless to other. The
individual is said to be allergic.
 The first reference to allergic disease was found in the papyrus Ebers in
which asthma and diseases owing to “autointoxication” where maintained.
The writing of Hippocrates record the least 12 records of asthma, the first
case of Hayfever symptoms was recorded by Herodotus.
Types of Allergic reactions
Allergic reactions may be of two types
 Localized reactions:

 If the state of shock is confined to the area of the introduction

of the allergen, the condition is a localized reaction.

 e.g. when pollen grains are inhaled which cause sinusitis due to allergic reactions.

The sinusitis is restricted to the face so allergic reactions are localized.

 Generalized reactions:
 If it is extended beyond this area it may be generalized or constitutional reactions.

 The constitutional reactions are produce in the some patients by the injection of

penicillin preparations and extremely uncomfortable and sometime dangerous and

even fatal.
MECHANISMS
 Allergic reactions to food
• A food allergy occurs when the immune system responds to a
harmless food as if it were a threat
• When First time exposed no symptom
• When again Exposed to food can cause Allergic reactions
CONT,...
Step 1
• When first Exposed to food , immune system makes IgE Antibodies
• These Antibodies are attach in Mast cells & Basophils
• Mast cells are found in Body tissues like
• Nose , throat , skin & G.I
• Basophils are Found in Blood

Step 2 :
• next time it binds to the IgE antibodies that are attached to the mast cells and
basophils
• The binding signals the cells to release massive amounts of chemicals like histamine
• These chemicals will cause you to have various symptoms of food allergy
What Are Major Food Allergens?
While more than 160 foods can cause allergic reactions in people with food
allergies, the law identifies the eight most common allergenic foods. These
foods account for 90 percent of food allergic reactions, and are the food
sources from which many other ingredients are derived.
 The eight foods identified by the law are:
1.Milk 2. Eggs 3. Fish (e.g., bass, flounder, cod) 4. Crustacean shellfish
(e.g., crab, lobster, shrimp) 5. Tree nuts (e.g., almonds, walnuts,
pecans) 6. Peanuts 7. Wheat 8. Soybeans
 These eight foods, and any ingredient that contains protein derived
from one or more of them, are designated as “major food allergens” by
FALCPA.
Food Allergy Response :
Most food allergies are caused by hypersensitivities to particular proteins in different
foods.
Cross reactivity
• Some children who are allergic to cow's milk protein also show a cross sensitivity
to soy-based products;
• People with latex allergy often also develop allergies to bananas, kiwifruit, avocados,
and some other foods.
Food Safety Management System :
Risk Assessment :
• Hazard identification & characterisation
• Likelihood of occurrence vs severity on health
Risk Management
• Prevention or Control measures
Risk Communication
• Interactive exchange of scientific & technical knowledge in risk analysis
• Validation, monitoring & verification Management CommunicationAssessment
Presence of Food Allergens:
• As an added ingredient.
• Cross-contact of an ingredient before or after it is received;
• Accidental ‘wrong’ formulation (from re-formulation; from batching and/or tipping
of wrong materials);
• Cross-contact by an allergen from a different product or due to sharing of production
line.
Allergen Management :
The management involves:
• People
• Incoming raw materials
• Packaging materials (printing of label)
• Manufacturing processes
• Cleaning
• Product Innovation and Renovation
• Labelling & regulatory compliance
People:
• Awareness, knowledge, competence • Right behaviours
• Personal hygiene (work wear, hand washing);
• Consumption of food and beverages at designated areas;
• Adhere strictly to work procedures and instructions during production.

Incoming Raw Materials:

Raw materials
•Status (control measures at vendor production sites)
1)Added allergen (especially in compound ingredients)
2)Cross contamination during production; severity of the contamination
•Storage
1)Clear labelling
2)Storage of allergenic raw materials should be segregated from other non-allergenic raw
materials;
•Batching/tipping
1)Dedicated tools 2)Food dust during batching
•Rework - Allergen matrix
 Packaging Materials :
• Reception procedure / Release for use
• Storage
• Segregation to reduce cross contamination
• Correct usage
• Right product in right packaging Packaging

Manufacturing Processes Allergen Management in manufacturing processes :

• Risk assessment / hazard analysis / control points
• Reception procedure
• Dedicated line (best practice)
• Shared line
1) Control measures to eliminate and/or minimise cross contamination must be in place
(validate, monitor & verify)
2) Control measures could involve production scheduling; cleaning during product
change over.
• Allergen matrix Manufacturing processes
Product Innovation & Renovation:
• New product developed and renovation of existing product should include management
of allergen(s) that affect the health of target consumers.
• Value of the addition of an allergenic ingredient should be evaluated;
• Alternative non-allergenic ingredient should always be considered;
• Evaluate the impact on the production line (cross contamination) when introducing an
allergenic ingredient to the line;
• Availability of control measure to prevent/minimise cross contamination of allergen;
• Impact on labelling (communication) and regulatory compliance in the selling countries
must be carefully evaluated.
Regulatory Requirements – Labelling:
Legal requirements have been put into place to ensure the correct labelling of foods in
many countries. In most cases, food labelling should inform the consumer of the presence
of known food allergens as an added ingredient in the food. The legislation listed below is
the EU, US, and Australia/New Zealand’s requirements for food allergens:
• EU – Directive 2003/89/EC as regards to indication of the ingredients present in
foodstuffs.
• US – Public Law Section 201-210
TYPES OF ALLERGENS
  Inhalent Allergens
  Ingestant Allergens
  Contactant Allergens
  Injectants Allergens
  Infectant Allergens
  Infestant Allergens
 Inhalent Allergens:
Inhalant' allergies caused by environmental factors such as pollen, pets, house dust
mites and moulds. Such allergies are a reaction by the immune system to a normally
harmless substance. This is because the immune system is designed to fight off
foreign bodies. When it can't find infection to fight, it looks for something else such
as an allergy to react against.
Causes of four common 'inhalant' allergies
1) HAY FEVER 2)DUST MITES 3) MOULD SPORES

Ingestant Allergens :
A substance that is or may be taken into the body by mouth or through the digestive
system.
Food allergens ordinarily cause gastrointestinal symptoms, but they may also cause
skin rash, puffed lips and tongue, migraine, rhinitis, or other more serious effects,
such as bronchial asthma. Severe cases of eczema of the hands have been caused by
allergenic foods.
Contactant  Allergens:
“Any allergens they produce manifestations of hypersensitivity at the site of skin or other
mucous.” (Or) Allergens that come into direct contact with the epithelium are called
contactant allergens. The contactant allergens cause a localized reactions in a particular
part of the body.
For Example: Substances you come in contact with that irritate the skin such as poison ,
cosmetics , detergents ,plant and plant products, aeroallergens,fabrics and dyes cause
poison dermatitis,watery blisters.

Injectants Allergens :
The injectants ( injectable preparations and insects) cause allergy in a hypersensitive
person, allergic conditions is known injectant allergy.
Source of injectant allergy:
• Injections • Insects as source of natural injectant allergens • Allergic reactions to
penicillin injections are well known to most of the lay public. Anaphylactic reactions to
penicillin occur with a frequency of 1-5 per 10,000 patientcourses of penicillin. • Skin test
for penicillin allergy is of definite value, but test must be conducted under control
Infectant Allergens:
The bacterial metabolic waste s are considered as infectant allergens
 Numerous living organisms may cause allergy through the products they release
during their metabolism in the human body.
Bronchietasis: an example of infectant allergy:
The chronic bacterial infection of the bronchioles, where in the constant presence of
bacterial wastes may sensitize the allergic individual is the of the example.

Infestant Allergens:
 In a manner somewhat similar to the infectants, parasitic organisms may sensitize
the human body.
 Invasions of hookworms, tapeworms, pinworms, threadworms, dermatophytes and
other forms have caused allergic response in susceptible individuals.
 Growth products and metabolic wastes of these parasites are constantly present in
the body and referred to as infestant allergens.
SIGN AND TEST:

Skin test
Skin tests are conducted in 2 principal ways
1. Scratch test: it is similar to smallpox vaccination, i.e., scratching the skin and introduce
an extract of the allergic substances.
2. intradermal(intra-cutaneous) tests: in which a small quantity of the extract is injected
between the layers of the skin.
Blood and skin test
Normally contactants are applied as patch test, where the material is applied directly to
the skin which is neither scratched nor penetrated with a needle. As a general rule, patch
test require a much longer time for the reaction to occur at least 48 hours but sometime 4-5
days.
Other tests, such as ophthalmic test, microscopic examination of nasal secretions,
passive transfer test employed by physician as occasion demands.
Treatment of Allergens

1) Quercetin: a natural derived compound helps to stabilize mast cells and prevents
them from release of histamine source: citrus fruits, onions, apples, tomato etc
2) stinging nettle: treat allergies but without unwanted side effects of dry mouth
and drowsiness . inhibits body’s ability to produce histamine
3) neti pots and saline rinse
4) Butter bur
5) Immunotherapy ,Drugs therapy
6)Inject the epinephrine
7)Allergy may treated by several ways
8)Removal of allergens
9)Avoiding of suspected foods
IMMUNOTHERAPY
  It is a type of treatment in which the allergist suggests a serious of
injections of offending allergens.
 These injections are known as allergy shot. They are injected at regular

intervals. For safety reasons, the injections begins with small allergens
dose, the amount of allergens increased weekly, until a high dose of
injected allergens are reached. These injections or allergic shot desensitize
the patient to the allergens due to which the allergic response is reduce.
Purpose of immunotherapy:
 The purpose is to produce blocking or neutralizing antibodies. These

antibodies provide a protective response in the cells. As a result allergens

are prevented from
 When this blocking is achieved then little or no histamine is released due

to which allergic symptoms are reduced.

DRUG THERAPY:
• For most of the patients having allergies, medicines are used to begin therapy, for
example. • Most forms of hay fever are easily controlled with antihistamine drugs. The
antihistamine only prevent the release of histamine. The could not prevent the antigen
antibodies reactions. Antihistamine relieves symptoms such as itching, and sneezing
produce by histamine.
RMOVAL OF ALLERGENS:
• In many cases the best treatment of the allergy is removal of the offending allergens from
the patient environment, if possible. If pet animals are the case of allergens then the
effective is to remove that pet animal. Although the patient also given desensitizing
injections containing extracts but most easy way is to remove animals which case allergy.
• Some allergens such as plant pollens are impossible to remove because they flout freely
in the air.
AVOIDING OF SUSPECTED FOODS:
• Food allergens are difficult to diagnose and treat than other allergens, because skin test
are un reliable and blood tests may be doubtful. Therefore when a particular food is suspect
i.e. is allergenic to the patient, then the patient should avoid it. If the patient does not know
about the allergenic food, the allergist will suggest a special diet to the patient.
 FDA Regulations
Food and Drug Administration (FDA) regulations for packaged food require that
protein-containing ingredients derived from the top eight allergens (milk, egg, wheat,
peanut, soy, tree nut, fish, and crustacean shellfish) be identified by their common or usual
name in parenthesis, next to their scientific name

Such ingredients must be listed even if they are present in colors, flavors, or spice
blends. Additionally, manufacturers must list the specific nut or seafood that is used (e.g.,
almond, walnut, cashew; or tuna, salmon, shrimp, or lobster).

The law makes an exception for highly refined oils, such as peanut oil and soybean oil.
Highly refined oils are not labeled as allergens. No promises so avoid!

Warnings such as “May contain…” or “Manufactured in a facility…” are voluntarily

used by some food manufacturers. There are no regulations for the use of these statements.
However, the intent of the messages is to alert you to a risk. Avoid products with these
warning
 N G
E LI
A B
D L
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F
FOOD LABELING
 Food labeling is a tool to promote and protect public health by providing
accurate nutritional information.
 An instrument of marketing and product promotion.

 Label can reduce the information problem between producers and consumers,

while also reducing search costs for consumers.

 Labeling is any written, electronic, or graphic communications on the

packaging. A panel found on a package of food which contains a variety of

information about the nutritional value of the food item.
 Objective of labeling

1) Brand Identification 2)Description 3)Promotion

CONT,
 Main function is to inform customers about a product’s contents and
give directions for use
 Protects businesses from legal liability if someone is injured while

using the product

 Three Kinds of Labels:
 1. Brand Label – gives brand name and trademark or logo
 2. Descriptive Label – give information about product use,

construction, care, performance, and other features

 3. Grade Label – states the quality of a product
Label Panel
A food package usually has at least two distinct areas:
 the Principal Display Panel and the Information Panel.
 All required information on the label must be presented in a legible

manner. It cannot be concealed in any manner such that it is unlikely

that the consumer will read it.The size of the lettering, unless stated,
must be at least 1/16 inch in height. Labels must be made of
materials that do not contaminate the food. If there is likelihood that
the paper, ink or adhesive of a label will touch the product or
penetrate the packaging, these materials must be safe for food use.
FOOD NAME:

 All foods must be named.This name, which is often called the

"Statement of Identity," can be either the "common name" or a
"fanciful name" of the food. If a fanciful name is used, it must be
accompanied by a descriptive phrase at least 1⁄2 the type size of the
product name.The name has to be truthful and must be presented in
bold type on the Principal Display Panel.
 If it is a "flavored" product, it must state so (e.g., "cherry flavored"

pie). If the flavor is not derived from a natural source, then it must
indicate so (e.g., "artificial cherry flavored" pie).
Contents in a food label
As per the Indian Regulations a food label must have
 Product name and category of food

 An ingredient list in descending order of weight

 Logo for Vegetarian / Non Vegetarian Food

 Nutrition facts panel or information which includes energy, protein,

 carbohydrate (sugars) & fat

 The shelf life (Use by or Best before date)

 Storage conditions

 The name & address of the manufacturer, packer and / or seller

 The country of origin (in case of imported foods)

 The weight

 Instructions for use.

Net Quantity:
• You should choose a print style that is prominent, conspicuous and easy to
read.
•The letters must not be more than three times as high as they are wide, and
lettering must contrast sufficiently with the background to be easy to read.
•Also, you should not crowd the net quantity statement with artwork or other
labeling (minimum separation requirements are specified in the regulation).

What’s Included?
• Only the quantity of food in the container or package is stated in the net
quantity statement.
•Do not include the weight of the container, or wrappers and packing
materials. Net Wt. 8 oz. (227 g).
Food Allergen Labeling
 The Food Allergen Labeling and Consumer Protection Act (FALCPA) is an
amendment to the Federal Food, Drug, and Cosmetic Act and requires that the label
of a food that contains an ingredient that is or contains protein from a "major food
allergen " declare the presence of the allergen in the manner described by the law.
 FALCPA applies to both domestically manufactured and imported packaged foods
that are subject to FDA regulation.
 "Major Food Allergen" refers to an ingredient that is one of the following eight
foods or food groups or an ingredient that contains protein derived from one of
them:
 (1) Milk (2) Eggs (3) Fish (e.g., bass, flounder, cod) (4) Crustacean shellfish (e.g.
crab, lobster, shrimp) (5) Tree nuts (e.g., almonds, walnuts, pecans) (6) Peanuts (7)
Wheat (8) Soybeans
Product Date and Lot Coding
Product dating is optional for most food products.There are two types of dating on
food packaging:
Lot coding:
When manufacturers produce a product, they do so in batches. Each
batch is assigned a unique series of numbers that makes it possible for
manufacturers to track exactly when a problem occurred and which products
need to be recalled.
Expiration dates:
These are numbers represented in a date format that are used to provide a
guideline for consumers so they will know when a food product is either no
longer safe to eat or might not taste as good as it did when originally
produced.
DATE LABEL STANDARDIZATION:

“BEST  If  Used  By”  to  indicate  product  

quality  
“USE  By”  for  highly  perishable/food  safety
 concern  
Voluntary  national  standard  
Consumer  tested  
Phase‐In.  Goal  of  broad  industry  adoption
 by   summer,  2018  
CLAIMS:
A “Nutrient Content Claim” is a word or phrase on a food package that
makes a comment about the nutritional value of the food.
 Eleven (11) basic terms have been defined for several nutrients, and FDA
has set conditions for the use of these terms.
 • free • low • reduced • fewer • high • less • more • lean • extra lean •
good source • light
Health claims establish a relationship between a food & disease or
medical condition.
A “Health Claim” is a food label where a food component, such as fat,
calcium, or fiber, and a disease or health-related condition.
 For example claims like ‘Good for Heart’, ‘Good for Growing Children’
etc.
Nutritional claims quickly inform a consumer of nutritional value of a
product...for example ‘Low Fat’ or ‘Zero Cholesterol’.
Gluten-Free Regulations:
The regulations define the term “gluten-containing grain” to mean any one of the
following grains (e.g., wheat, rye, barley) or their crossbred hybrids (e.g. triticale,
which is a cross between wheat and rye). Under the regulation, a “gluten- free” label
claim means:
A) That the food bearing the “gluten free” claim does not contain any of the
following:
• An ingredient that is a gluten- containing grain (e.g. spelt wheat)
• An ingredient derived from a gluten-containing grain and that has not been
processed to remove gluten (e.g. wheat flour)
• An ingredient that is derived from a gluten-containing grain and that has been
processed to remove gluten (e.g. wheat starch), if the use of that ingredient results in
the presence of 20 parts per million or more gluten in the food

B) The product inherently does not contain gluten; and any unavoidable presence of
gluten in the food bearing the claim in its labeling is below 20 parts per million
gluten
Refrigerated Foods:
California law requires that all Potentially Hazardous Foods* have the
statement "Perishable Keep Refrigerated" on the label in a conspicuous
location, normally on the Principal Display Panel. The statement "Perishable
Keep Frozen" is also acceptable on the label of foods that are kept frozen.
Food that is capable of supporting growth of infectious or toxigenic
microorganisms when held at temperatures above 45°°F.

Organic Foods:
Foods represented as “organic” must meet the requirements of the USDA
National Organic Program (NOP) Regulations and the California Organic
Products Act of 2003. Products may be
• 100% Organic: 100% certified organic ingredients
• Organic: 95% certified organic ingredients
• Made with Organic: 70% and 95% certified organic ingredients
Warning Notice
Federal and state labeling regulations require certain foods and
packages to declare warning notices. Examples of such products
required by the federal regulation (21 CFR § 101.17) include:
• Protein product that derives more than 50 percent of total caloric
value from either whole protein, protein hydrolysates, and/or amino
acid mixtures, and that is represented for use in reducing weight;
• Dietary supplements containing iron or iron salts;
• Foods containing psyllium husk;
• Self-pressured containers or self-pressured containers with halocarbon
or hydrocarbon propellants;
• Products containing substances that have stimulant laxative effects
INGREDIENTS LIST:

• All packaged foods composed of two or more ingredients are required to include
an ingredient list.
• The ingredient statement must be legible and be correctly listed in descending
order of predominance by weight. Ingredients must be listed by their common or
usual names (e.g., sugar instead of sucrose).
• Certain ingredients require special declaration.The sub-ingredients of a food that
is an ingredient in another food may be declared following the name of the
ingredient. For example: enriched FLAVOUR (wheat flavour, niacin, reduced
iron, riboflavin and folic acid).
• Foods with two or more discrete components (e.g., cherry pie that has filling and
pie crust) may have a separate ingredient list for each of the components, or list all
of them together under one list.
• For foods that are sold in bulk, a list of ingredients must be stated on a sign or on
the food's original container.
FOOD SAFETY AND STANDARDS
( LABELING) REGULATIONS, 2011
General Requirements:
1. Every pre-packaged food shall carry a label containing information.
2.The particulars of declaration required under these Regulations to be
specified on the label shall be in English or Hindi
3. Pre-packaged food shall not be described or presented on any label
or in any labeling manner that is false, misleading or deceptive or is
likely to create an erroneous impression regarding its character in
any respect;
4. Label in pre-packaged foods shall be applied in such a manner that
they will not become separated from the container.
CONT,
 The disclosure of information on food labels in India is primarily
governed by the Prevention of Food Adulteration Act of 1954, which
focuses mainly on basic product information with less emphasis on
health and nutritional information.
 Recent amendments regarding packaging and labeling of food under

part VII of the Prevention of Food Adulteration Rules of 1955 mandate

the disclosure of health and nutritional claims on food labels along with
basic information.
 Chapter IV, paragraph 23 of the FSSA clearly states that no person shall

manufacture, distribute, sell, or expose for sale, nor dispatch or deliver to

any agent or broker for the purpose of sale, any packaged food product
that is not marked and labeled in the manner specified by regulation.
Certain categories of food are exempted from the labeling requirements :
For example, foods served in hotels, hospitals, by vendors like Halwaii's etc.
 Other food products include raw agricultural commodities like rice, wheat,
cereals, sugar, salt, non- nutritive products like tea, coffee, spices, processed
and pre-packaged assorted vegetables and fruits, products that comprise single
ingredients like papad, pickle.

Labeling of food containing genetically modified (GM) content

On January 1, 2013 India joinEd a select band of countries where food
containing Genetically Modified (GM) content must be labelled as such. The
Legal Metrology (Packaged Commodities) Rules, 2011, say "every package
containing the genetically modified food shall bear at the top of its principal
display panel the letters 'GM'.“