A food allergen is a substance — almost always a protein — that can provoke a harmful immune reaction in sensitive people. Major food-allergen groups are defined and must be declared by labeling law, for example the U.S. list of milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Allergen control overlaps with certification because many allergens are also animal-derived or gluten-containing.
In depth
Allergen labeling is a legal requirement, distinct from voluntary certification. In the United States nine major allergens must be declared: milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Other markets, such as the EU, define their own lists.
The overlap with certification is real. Milk and egg are animal-derived, so they bear on vegan and vegetarian claims. Wheat is both an allergen and the main source of gluten, so its control connects directly to a gluten-free claim.
Managing allergens depends on preventing cross-contact — the same discipline of scheduling, cleaning and segregation that supports a gluten-free claim. Certification does not replace allergen labeling; the two run alongside each other.
Related marks
- Gluten-FreeNot built for retailers mandating GFCO specifically — if yours does, we'll tell you before you pay anything.
- VeganFood, beverage, supplements, cosmetics.
Related terms
- Cross-contact — Cross-contact is the unintended transfer of an allergen or gluten from one food to another, usually via shared equipment, hands or airborne particles.
- Gluten — Gluten is a group of storage proteins found in wheat, barley, rye and their crosses, which some people must avoid for medical reasons.
- Animal-derived ingredient — An animal-derived ingredient is one obtained wholly or partly from an animal, including insects and animal by-products.