Discover the latest international progress on making “may contain” allergen labels more meaningful through new global guidance. Read about how we’re championing allergen management as a food safety priority through global and national conversations with food manufacturers, foodservice leaders, and regulators. Learn about our advocacy for allergy-aware school food programs across Canada. Find out the latest in research, including how early introduction practices are helping reduce egg allergy, and test your knowledge with our latest mythbuster on why simply removing an allergen from a food does not make it safe to eat.
Advocacy in action: Global “may contain” guidance receives final approval
An important milestone has been reached for the food allergy community. The Codex Alimentarius Commission (CAC) has officially adopted new international guidance on the use of precautionary allergen labelling (PAL), including “may contain” statements.
This follows several years of international collaboration to develop evidence-based guidance that supports more consistent and meaningful use of precautionary allergen labels. The guidance recommends that “may contain” statements only be used after manufacturers have implemented strong allergen control measures and completed a scientific risk assessment showing that a risk of unintended allergen cross-contact remains.
While Codex guidance is not automatically adopted by Health Canada into Canadian labelling regulations, it provides an important international framework that can inform regulatory approaches around the world.
Codex is an international food standards body established by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO). Codex develops food safety standards that help guide government regulations and food industry practices globally.
What’s next?
We are continuing to work with Health Canada and advocate for the adoption of these new Codex guidelines in Canada. Clear and consistent requirements for precautionary allergen labelling would help ensure that “may contain” statements provide more meaningful and reliable information for people managing food allergy.
We’ll continue to keep you informed as this work progresses and share opportunities to support these efforts.
Advocacy in action: Advancing food allergy safety through collaboration
Improving food safety requires collaboration across the food industry, government, researchers, and the food allergy community. That’s why we actively participate in national and international forums where food allergen management policies, guidance, and best practices are being shaped.
This summer, our team contributed to two leading food safety conferences, helping ensure the experiences and needs of people with food allergy were part of important discussions on allergen management and risk reduction.
At the International Association for Food Protection (IAFP) Annual Meeting, our Director of Food Safety & Regulatory Affairs, Beatrice Povolo, joined thousands of food safety professionals from around the world to discuss the future of food safety, including food allergen management and the implementation of the newly adopted international guidance on precautionary allergen labelling (“may contain” statements).
We also participated in an expert panel discussion on food allergen management and risk assessment, hosted by Neogen, alongside leading experts from academia and industry including Melanie Downs from the University of Nebraska’s Food Allergy Research and Resource Program, Kevin Boyd with The Hershey Company and Gabriela López-Velasco with Neogen.
These conversations reinforced the importance of meaningful engagement with the food allergy community when developing practical, science-based approaches to allergen risk management and labelling.
In June, our team also presented at the 20th Annual Canadian Summit on Food Safety and Regulation, sharing the consumer perspective and practical guidance to help strengthen allergen management across food manufacturing and foodservice.
By bringing the voice of the food allergy community into these discussions, we continue to advocate for food allergy to remain a key food safety priority.
Whether contributing to international discussions, collaborating with industry leaders, or sharing best practices with food safety professionals, we remain committed to advancing policies and practices that help create a safer food environment for everyone managing food allergy.
Resources for food manufacturers and foodservice
Advocacy in action: Making allergy awareness part of Canada’s school food program conversation
As school food programs continue to expand across Canada, it’s essential that food allergy is part of the conversation from the start.
In June, we spoke on a panel at the Nourishing Futures Conference in Montreal to highlight the importance of allergy-aware school food programs and share practical approaches to supporting students with food allergy.
Alongside members of industry, we discussed why comprehensive allergen management is an essential component of school food programs and the important role food providers play in helping schools create safer, more inclusive environments for all students.
By participating in conversations like these, we’re helping ensure the needs of students with food allergy are considered as school food programs continue to grow across the country.
Research: Study finds decrease in egg allergy associated with early introduction practices
A landmark study released over a decade ago changed the way we think about feeding babies. It showed that introducing peanut early in infancy could help prevent peanut allergy, and this finding has shaped new infant feeding recommendations around the globe.
A new Australian study has shown a reduction in egg allergy after the introduction of new guidelines encouraging early introduction practices. One of the researchers noted, “Most parents followed the guidelines, and these results provide reassurance that this advice will help reduce the chance of their child developing an egg allergy.”
In Canada, the current guidance is to feed a baby the foods that most commonly cause food allergy when they are around 6 months of age and show signs of developmental readiness. If a baby is high risk for developing food allergy, introduction can start earlier than 6 months, but not before 4 months.
Learn more
Mythbuster: Can you just pick an allergen off a food to make it safe for someone with that allergy?
FACT: No. Even if you remove the visible allergen, small amounts of allergenic protein may remain in the food, making it unsafe for someone with that food allergy.
For example, picking sesame seeds off the top of a salad does not make the salad safe for someone with sesame allergy. A new salad would need to be prepared and served for them.
