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Labelling

Allergen Labelling

As a nutritional supplement company, we deal with an extensive range of foodstuffs – some of which may be problematic for individuals with allergies. With this in mind, we ensure that all our products are clearly labelled with potential allergens. Ultimately, we want to provide the allergic community with as much information as possible, offering them greater assurance that our supplements are 100% safe. Indeed, we think delivering reliable and accurate labelling is vitally important in cultivating a sense of trust from our allergy-suffering customers.

A food allergy manifests when the body’s immune system responds atypically to particular foods, which are usually safe for the majority of the population. Following the ingestion of a culprit food, the reaction can surface within minutes or up to two hours. Symptoms can range from hives, abdominal cramps, vomiting, difficulty breathing, and the swelling of the tongue and throat. In rare cases, it can be extremely severe and may even prove fatal. We understand there is a zero margin for error; hence all potential allergens – even those in small quantities – are meticulously delineated on our product labels.

Our food allergy labelling fully complies with the requirements set out in the EU Food Information Consumers Regulation (EU FIC). All allergens are highlighted using a bold typeset that distinguishes them from the rest of the ingredients on the list – milk powder, for instance. In addition to this, we also include a statement signposting the customer to allergy advice, using the wording: ‘Allergy advice – For allergens, see ingredients listed in bold’. This statement will include warnings on possible allergen cross-contamination, too, with the preface ‘may contain’.

If they’re present, you can find the 14 allergenic ingredients outlined on the labels of our supplements and nutritional products:

  • Eggs

  • Peanuts

  • Milk

  • Celery

  • Mustard

  • Sesame seeds

  • Lupin

  • Molluscs: mussels and oysters

  • Crustaceans: prawns, crabs, and lobsters

  • Nuts: hazelnuts, walnuts, almonds, cashews, pecans, Brazil nuts, pistachios, and macadamia nuts 

  • Sulphur dioxide and sulphites at concentrations of more than 10mg/kg expressed as SO2

  • Cereals containing gluten: rye, wheat, barley, spelt, oats, and Kamut

    • Wheat-based glucose syrups

    • Wheat-based maltodextrins

    • Glucose syrups based on barley

  • Soybeans

    • Fully refined soybean oil and fat

    • Naturally mixed tocopherols, natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources

    • Vegetable oils derived phytosterols and phytosterol esters from soybean sources

    • Plant stanol ester produced from vegetable oil sterols from soybean sources



Bibliography:

  1. British Retail Consortium. BRC Guidance on Allergen Labelling and the Requirements in Regulation 1169/2011. Available online: https://www.reading.ac.uk/foodlaw/pdf/uk-12024-BRC-FDF-Allergen-Labelling.pdf [Accessed 4 Mar. 2019].

  2. Food Standards Agency. Allergen labelling guidance for food manufacturers. Available online: https://www.food.gov.uk/business-guidance/allergen-labelling-guidance-for-food-manufacturers [Accessed 4 Mar. 2019].