For food allergy patients, along with people who have hypersensitivities and intolerances, there are numerous issues of significance with the labelling of food items in Europe. Inaccurate, unavailable or misleading information, low readability, untrustworthy precautionary labelling for cross contamination, recipe changes or strange ingredients and language barriers are all equally concerning and can result in poor quality of life or nutrition, fear, restrictions, social isolation and even death. With this perspective, on the 19th of September 2012 at the European Parliament, the European Federation for Allergy and Airways Diseases Patients’ Associations (EFA) organised an event specifically addressing “Contains/May Contain – Food Allergen Labelling.”
Over the past year, the EFA Food Allergy Working Group has worked diligently to specify the topic as warranting a broader public dialogue in the context of the new EU Regulation on Food Information to Consumers. The event was coordinated by EFA’s EU Policy and Project Officer, Ms. Roberta Savli, in collaboration with our long standing partner the European Academy of Allergy and Clinical Immunology (EAACI) represented by Prof. Antonella Muraro Chair of the EAACI Food Allergy Guidelines project and EAACI Treasurer. It was hosted by Mrs. Renate Sommer, MEP, and Rapporteur of the Regulation. Please read more here.
“Eating safely: round table on European best practices on allergens labelling” - 2014
In food allergy, the protection against symptoms is achieved by avoiding and abstaining consuming allergens. People with allergy or intolerance must therefore be able to identify the ingredients they are sensitive to. To improve safety and quality of life of people with allergy, the new European Union Regulation 1169/2011 ii on food information to consumers will enter into force on the 13 th of December 2014. Read more on the event organized by EFA in collaboration with EAACI here.
Last updated 06 May 2016