 | MORINAGA BIOSCIENCE As a result of the (recent) increase in global interest in food allergies, the Codex Alimentarius Commission Committee on Food Labeling has listed the foods and ingredients that cause the most severe reactions and most cases of food hypersensitivity.
In section 4. 2. 1. 4 of General Standards for the Labeling of Prepackaged Foods it states that the following foods and ingredients are known to cause hypersensitivity and shall always be declared: - Cereals containing gluten ; i.e. , wheat, rye, barley, oats, spelt or their hybridized strains and products of these;
- Crustacea and products of these;
- Eggs and egg products;
- Fish and fish products;
- Peanuts, soybeans and products of these;
- Milk and milk products (lactose included);
- Tree nuts and nut products;
- Sulphite in concentrations of 10 mg/kg or more.
Country of Origin: Japan |
