2.1. Allergens

Food allergies are life changing and can be fatal. Chocolate, biscuit and confectionery manufacturers face specific challenges, since allergens such as peanuts, treenuts, milk, eggs, soya and gluten-containing cereals are commonly used.

For allergens present as an ingredient, it is a legal requirement that these are clearly labelled in the ingredients list (EU Regulation 1169/2011) and practical guidance on the implementation of allergen management is included in the Commission Notice on the implementation of food safety management systems 2022/C 355/01.

For allergens present as potential traces in finished products due to cross contact during manufacturing, precautionary labelling should be the last resort after other means of control have been evaluated, in order to offer the allergic consumer, the best information available. 

Beyond allergen management in manufacturing, it is important to review the supply chain since there may be allergenic components present in ingredients or present through cross contact.

ILSI Europe has published various guidance documents to help improve the assessment and management of food allergen risks (For more details see https://ilsi.eu/scientific-activities/food-safety/food-allergy/).