FDA undertook the study after noticing an increase in recalls of foods whose labels did not list allergy-inducing ingredients. Working with state inspectors, the agency focused on peanut and egg allergies and found that as many as 25% of manufacturers of all sizes failed to label their products properly. Most of the mislabeled products were cookies, ice cream, and candy.
In most cases, the offending ingredients found their way into the foods undetected because of processing errors, such as using the same utensils to stir different mixes or using the same baking sheets for different batches. The study also found that almost half the companies did not check their products to be sure the labels accurately reflected all the ingredients.
The National Food Processors Assn. released a “code of practice” for managing food allergens. In addition to strategies designed to manage and minimize possible cross-contact of major food allergens, NFPA members should “label, in terms commonly understood by consumers, the major food allergens in their ingredient declarations, including those that are part of natural and artificial flavors and other food components.”
