How to Read a Food Label for Food Allergies
So, how do food labels work? What should you look for? Are there any common misunderstandings about food labels? Let’s find out in this Ask the Allergist video on “How to check food product labels for food allergens.”
Are food labels required by law?
Yes. In the United States, the top 9 food allergens must be listed on food labels primarily because of two laws. These laws are the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Food Allergy Safety, Treatment, Education and Research (FASTER) Act.
The top 9 allergens are:
- Peanuts
- Tree nuts
- Milk (cow’s milk, goat’s milk)
- Fish
- Crustacean shellfish (like crabmeat, shrimp or lobster)
- Wheat
- Soy
- Eggs and egg products
- Sesame
Here’s a closer look at the two laws and the allergen labeling requirements:
Food Allergen Labeling and Consumer Protection Act (FALCPA)
This law took effect in 2006 to make it easier for people with food allergies to avoid products that contain food allergen(s).
The law mandates that if any top 9 allergens are in a food, they must be listed by their common name. This can be in the ingredients label or in a “Contains” statement (or both). The “Contains” statement is usually placed immediately after or next to the ingredients, sometimes in bold letters. Most food manufacturers have opted to use the “Contains” statement.
The law applies to infant formula, infant foods and dietary supplements. Any infant formula product or dietary supplement that contains a major food allergen must be labeled with the name of that allergen.
The law also applies to any food additives or flavorings, spices, food coloring and processing aid that contains a top 9 allergen. It does not apply to highly refined oils from peanut, tree nut or soy because processing removes the allergen protein from the oil.
Additional guidance on food labeling under FALCPA
- Some food products, like fresh fruits and vegetables, meat, poultry and gluten-containing grains, don’t have to follow the allergen-labeling rules. This includes alcoholic drinks.
- Molluscan shellfish such as clams, oysters, mussels and scallops are not considered a major food allergen under the law. These products do not have to follow labeling rules.
- Foods prepared in restaurants, delis, bakeries, coffee shops or grocery stores also don’t have to follow FALCPA rules. However, many restaurants voluntarily list food allergens on menus. And some states may require major allergen labeling for restaurant foods.
2025 guidance from FALCPA
In 2025, FDA issued updated guidance for FALCPA. The updates included the following:
- Tree nuts that continue to require food allergen labeling in a “Contains” statement: almond, Brazil nut, walnuts (all kinds), cashew, hazelnut, macadamia nut, pecan, pine nut and pistachio.
- Coconut, beech nut, butternut and chestnuts are now excluded from the list of tree nut allergens that require labeling in a “Contains” statement. However, you should look for these nuts in the ingredients when they are used.
- In addition to eggs produced from hens, eggs from ducks, geese, quail and other birds should be identified in food allergen labeling.
- In addition to cow’s milk, milk from goats and sheep should be identified in food allergen labeling.
Food Allergy Safety, Treatment, Education and Research Act (FASTER)
The FASTER Act was signed into law in 2021. It went into effect in January 2023. The law includes the requirement that sesame be included as one of the top 9 allergens. That means sesame must be listed in a “Contains” statement on the label if it is present in a food product.
What is a precautionary allergen label?
Some food packages use a precautionary allergen label (PAL) with “may contain” or “made in a facility with” phrases. For example, if a cereal is made in the same facility as a peanut granola bar, the food label on the cereal box may read “may contain traces of peanut” or “made in a facility with peanut.”
PALs are intended to alert consumers to potential cross contact of foods. Cross contact is when a food comes into contact with another food, which may result in the transfer of allergen proteins from one food to another.
Cross contact can happen at any point during the food manufacturing process. This can include during farming, packaging or handling at the point of sale. For example, if the same scoop is used for nuts and grains, the grains might contain traces of nuts. (Cross-contact is not the same as cross-contamination, which happens when bacteria or germs get into food.)
The “may contain” or “made in a facility with” phrases are voluntary. And there is no standard way for food companies to use these labels. This creates uncertainty for many people with food allergies.
If there’s a precautionary allergen label on a product, this does not mean it contains that food allergen. But there is a chance it does have it. Deciding whether to eat a food product with a PAL is a personal choice and should be discussed with a doctor or caregiver.
For people with food allergies, the safest option may be strict avoidance of these food products altogether.
Hide & Seek Food Allergens
Ingredients derived from common food allergens can be listed under many different names on the food label.
Are food labels accurate?
Even with the food allergen labeling laws, mistakes can happen. Sometimes food labels are wrong, and the allergens aren’t listed correctly. In fact, food recalls often happen because of mislabeled items. Milk is often mislabeled – especially when it’s used in baked goods – but mistakes can happen with any allergen. Preparing for the possibility of mistakes is part of living with food allergies.
Food manufacturers may also change ingredients of a product without notice. So even if a food was previously free of allergens, it may not be now.
To stay safe, always read labels carefully for allergenic ingredients before you buy or eat something, even if you’ve had it before. It’s a good idea to read the label three times:
- When you pick it up at the store
- When you put it away at home
- Before you eat or cook the food
If you are unsure about the safety of a food product or packaged foods, call the manufacturer. Ask about food ingredients, how the food is processed, and how items are packaged.
The U.S. Food and Drug Administration (FDA) maintains a website for food recalls. Consumers can sign up for food safety alerts, as well as report possible food allergen mislabeling.
What to look for on food product labels
When you have a food allergy, review every label carefully – even products you’ve used before. Use this checklist:
- Ingredient list. Read every ingredient from start to finish. Look for your allergen in its common or usual name and any unfamiliar terms.
- “Contains” statement. Check the bold statement usually under the ingredient list (e.g., Contains: milk, wheat, soy) to quickly identify major allergens.
- Allergen advisory statements. Look for voluntary warnings such as “May contain…” or “Made in a facility with…” which may indicate risk of cross contact.
- Hidden sources of allergens. Some allergens appear under different names (for example, milk may appear as casein or whey, or eggs may appear as albumin).
- Changes in packaging or formulation. Products can change ingredients without notice. Always read the label every time you buy it, even if it “used to be safe.”
This simple checklist can help reduce risk and keep you safer when choosing foods.
Can I report a food product that is mislabeled for food allergies?
Yes, it’s important to report food allergy reactions due to mislabeling of food products. It can help protect public health and prevent future reactions. It can also lead to product recalls and clearer labeling.
You can report problems to either the FDA or the U.S. Department of Agriculture.
- FDA regulates the labeling of most packaged foods. If you have a food allergy and experience a reaction to a food product that is not clearly labeled, you can report it to the FDA.
- USDA oversees foods such as meat (beef, pork, lamb, and poultry products), egg products out of shells, and some raw fruits and vegetables. These products carry a USDA label.
Learn how to report food label issues related to food allergies and allergic reactions.
Is gluten-free the same as wheat allergy on food product labels?
No, gluten-free is not the same as wheat allergy, and the terms should not be confused.
Gluten is a protein found in wheat, barley and rye. Some people get stomach problems when they eat gluten. This is called gluten intolerance and it affects the digestive system. It is not an allergy. Celiac disease is also not an allergy. It is an autoimmune condition in which eating gluten causes damage to the small intestine. People with celiac disease must completely avoid gluten to stay healthy.
A wheat allergy is different. Wheat allergy is an immune system reaction to wheat proteins. Symptoms may include skin hives, swelling on the mouth or in the throat, and trouble breathing. Severe cases can lead to anaphylaxis, a severe allergic reaction. While symptoms can sometimes look similar to gluten intolerance or Celiac disease, the cause and risks are very different.
Food labels that say “gluten-free” are meant to help people with celiac disease and gluten intolerance. These products may still contain wheat ingredients and may not be safe for people with wheat allergy. Always check the label for “Contains: Wheat.”
Do pet food labels include food allergens?
Pet food products are regulated by FDA. They are not required to list food allergens that affect humans. However, many pet foods do contain allergens, such as wheat, dairy, egg and soy. These allergens can be transferred to people by pet saliva, or even by mistake through direct ingestion by infants and toddlers.
Pet food product labels do list ingredients, so be sure to check those for potential food allergens. If you’re uncertain whether a pet food contains your food allergen, it’s best to contact the manufacturer.
Other conditions that may look like food allergies or co-exist with food allergies?
There are other conditions that are different than food allergies but the symptoms, diagnosis and treatment vary depending upon the condition. Here are some of them.
Written by…
Sherry Coleman Collins, MS, RDN, LD, is an award-winning registered dietitian nutritionist passionate about making the delicious choice the healthy choice and converting the science of nutrition into bite-size nuggets for consumers and professionals. Her areas of interest include food allergies, digestive health, and culinary nutrition. Sherry serves as Communications and Dissemination Fellow with the Academy of Nutrition and Dietetics Foundation. She is also on Allergy & Asthma Network’s Medical Advisory Council. Visit her website at DietitianSherry.com.
Reviewed by...
William E. Berger, MD, FACAAI, is a board-certified allergist and immunologist who serves as a media spokesperson and Chair of the Medical Advisory Council for Allergy & Asthma Network. He is a Distinguished Fellow and Past President (2002-03) of the American College of Allergy, Asthma & Immunology (ACAAI).
