Public Policy: Allergens

Allergens and Confectionery: Information and Resources

A food allergy is a reaction by the body's immune system to a substance or ingredient in food — usually a protein. According to the National Institutes of Health, approximately seven million Americans (5 to 8 percent of children and 1-2 percent of adults) have a true food allergy.

Eight major food allergens account for 90 percent of all allergic reactions: milk, eggs, peanuts, tree nuts (such as walnuts or almonds), soy, wheat, fish and shellfish. Chocolate itself is an uncommon food allergen, although chocolate candies may contain other ingredients that can elicit allergic reactions.

Allergens and Confectionery: Information and ResourcesNew Allergen Law Mandates Plain English Labeling European Union Announces New Allergen Labeling Requirements UK Requests Comments on New Allergen Labeling Proposal NCA Resources for the Confectionery Industry

The U.S. Food and Drug Administration has more information available about food allergens.

Letter from FDA to the Food Industry

FDA Questions and Answers on Allergens Guide

FDA Compliance Policy Guide on Allergens

FDA Allergen Inspection Guide