What allergens are there?

An allergen is a substance that can trigger an allergic reaction of the immune system. These reactions occur because the immune system mistakenly classifies harmless substances as a threat and initiates a defence reaction.

Certain foods are triggers for allergies. Eating or coming into contact with these foods can lead to symptoms such as swelling of the mucous membranes, nausea, vomiting, itching, skin rashes and diarrhoea. In severe cases, life-threatening anaphylactic shock can also occur.

Ingredients in food as triggers

If certain ingredients such as peanuts or celery are included, they must be labelled on the food packaging. In the EU, allergens must be labelled on food packaging regardless of their quantity if they are contained in the product as an ingredient or component of an ingredient used. There is no set minimum quantity above which labelling is required - even the smallest quantities of an allergen must be listed. According to Regulation (EU) No. 1169/2011, there are 14 triggers for allergies or intolerances in the EU. These include

1. Cereals containing gluten, such as spelt and khorasan wheat, rye, barley, oats or hybrid strains thereof, and products made from them - with certain exceptions
2. Crustaceans and products thereof
3. Eggs and products thereof
4. Fish and products thereof, with certain exceptions
5. Peanuts and products thereof
6. Soya beans and products thereof, with certain exceptions
7. Milk and products thereof (including lactose), with certain exceptions
8. Nuts, e.g. almonds, hazelnuts, walnuts and pistachios, and products thereof
9. Celery and products thereof
10. Mustard and products thereof
11. Sesame seeds and products thereof
12. Sulphur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/litre as total sulphur dioxide present
13. Lupins and products thereof
14. Molluscs and products thereof

Difference between allergic reaction and intolerance

The main difference between an allergic reaction and food intolerance lies in the way the body reacts to it.

Allergic reaction: The immune system incorrectly recognises certain food components (e.g. peanuts, milk proteins) as harmful and reacts with an immune response. This can lead to symptoms such as a skin rash, breathing problems, swelling or, in the worst case, anaphylactic shock. Even the smallest amounts can be dangerous.

Intolerance: Here the immune system is not involved. Instead, the body cannot properly digest or process certain food components (e.g. lactose in the case of lactose intolerance or histamine in the case of histamine intolerance). The symptoms are usually digestive problems such as flatulence, diarrhoea or abdominal pain, but are not usually life-threatening.

In short, an allergy is an immune reaction and an intolerance is a digestive problem.

How do I recognise allergens in packaged foods?

The Food Information Regulation (FIR) stipulates that consumers must be informed about the presence of potential allergens to ensure that they can choose products that are safe for them. According to Article 21 of the regulation, substances that trigger allergies or intolerances must be listed and emphasised in the list of ingredients under the correct name in order to stand out from the other ingredients.

Processed products containing allergens and auxiliary substances used during production are also subject to labelling requirements. If there is no list of ingredients, these substances or products must be labelled with the addition ‘Contains’, e.g. ‘Contains peanuts’. If the reference to the allergen is already clear from the name of the food, this information is not required.

Many manufacturers use voluntary information such as ‘May contain traces of ...’ to inform consumers with allergies and minimise the risk of an allergic reaction. These so-called trace notices are part of preventive risk management, but are not subject to any standardised legal regulation.

There are frequent recalls in the trade due to incorrect or even missing allergen labelling. This poses a major safety risk for allergy sufferers.

Allergenic substances in unpackaged foods

Allergen labelling is also mandatory for unpackaged foods, such as those offered at the service counter or in restaurants. The EU member states can regulate the type of allergen labelling for loose goods at national level. In Germany, the Food Information Regulation (LMIV) has been supplemented by the National Food Information Implementation Regulation (LMIDV) since 13 July 2017.

According to this regulation, allergen information can be provided in writing, electronically or verbally. If the information is provided verbally, written documentation must be easily accessible on request. This can take the form of a card, an information sheet or detailed recipe information, for example, based on recommendations from professional associations. There must also be a clear indication at the point of sale that allergen information is available.

Since 13 December 2014, the EU Food Information Regulation (FIR) has obliged catering establishments to label allergens. Information on allergens must be provided clearly and comprehensibly for all food and drinks consumed on site. This applies to restaurants, cafés, canteens, snack bars and all other types of catering establishments that offer food or drinks.

For example, if the catering establishment uses a menu that lists allergen-containing ingredients, the relevant allergens must be declared for each ingredient used in the dishes. In the case of unpackaged food, such as at the service counter or in the restaurant, detailed information on the allergens contained must be provided on request.

Tentamus laboratories help with labelling and more

To ensure that you label your products correctly, the Tentamus Group laboratories support you with analysis and advice on allergens. Our labelling team will check the labelling of your products for you and the Tentamus Group laboratories will test your food for the presence of allergens using specific sensitive systems such as PCR, ELISA and enzymatics.

Would you like to find out more about our services or do you have further questions? Our experts will be happy to help you.

Allergen detection:

Dr Katrin Neumann
+49 7303 951 95 32
katrin.neumann@lifeprint.de

Labelling:

Stefanie Hirsch
+49 30 206 038 170
labelling@tentamus.com

This might also interest you:

• Plasticiser found in children's urine
• The best-before date for food
• Perfume - questionable fragrances