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Frequently Asked Questions Food Labeling   What are the labeling regulations in the US regarding allergens? All ingredients must be listed on the food label, with the exception of flavorings and spices, which do not have to be individually named. Natural or artificial flavors can sometimes contain unnamed allergens. Ingredients are listed by name. It is important to know all the technical names for the food one is allergic to. For instance, some of the names for milk ingredients include casein, whey, sodium caseinate, and others. Allergen statements, such as "Allergen warning: contains milk and wheat." and precautionary statements, such as "May contain…" are not regulated. Some companies choose to use these statements according to their own policies.   How can I tell what a company's policy is regarding allergens? Call or write to the manufacturer. Some manufacturers list their policies regarding food allergen labeling on their websites.   How can I find out if an allergen is present in a flavor or spice? Call the manufacturer and ask if ___ allergen is present in the flavor/spice for that product. If the manufacturer cannot answer your questions, you may have to avoid that product to be extra cautions about avoiding your allergen, particularly you have a history of severe allergic reactions.   I'm confused by statements such as "May contain…" or "Manufactured in a facility that also produces…". What do these statements mean? My son is very frustrated because these statements are popping up on foods he has always eaten. There are no government regulations for precautionary labeling statements, so it is up to manufacturers to determine their own policies for when to use these statements and what wording to use. The safest policy is for anyone with a serious allergy to avoid any product with a warning for the food they are allergic to, regardless of the wording. If you have questions, call the manufacturer of the product.   I have heard that lists of "safe" products are not recommended. Why not? Relying on a list of "safe" products is not recommended because ingredients can change without warning, thus making it impossible to keep an up-to-date list. Ingredients can sometimes vary depending on the product size (i.e., regular and mini), or manufacturing location. The safest policy is to read the ingredient statement for all products every time you make a purchase.   What should I do if I have a reaction to a product that should not have caused a reaction? Do not discard the product as it may be needed for analysis. Wrap up the product and secure it in a location where it won't be accidentally eaten again. If it is perishable, store it in the freezer. Have available any identifying product code information. Report the reaction to the manufacturer. Report the reaction to your local FDA Consumer Complaint Coordinator. Click here for contact information. Report the reaction to FAAN. Click here for the email address.   What should I ask when I call a manufacturer? Be specific. Tell the manufacturer the foods to which you are allergic. Phrase your questions so that they can be answered with a "yes" or a "no" (for example, "Does the flavoring in product X contain milk?") Ask if the label provides all allergen information (for example, "Do you declare allergens if they are in the product? Is my allergen included in the ones you declare?) If the manufacturer cannot answer your questions, you may have to avoid that product to be extra cautions about avoiding your allergen, particularly if there is a history of severe allergic reactions.       Return to the Advocacy page     Last modified on 8/3/05. [Copyright © 2005] [Disclaimer] [Privacy Policy] The Food Allergy & Anaphylaxis Network 11781 Lee Jackson Hwy., Suite 160 Fairfax, VA 22033 (800) 929-4040