General Label Reading Tips
Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), the presence of any of the top eight allergens must be clearly identified on the product label. However, as discussed in depth in the section entitled Current Law, there are some limitations of FALCPA that make it important to double-check labels for the a variety of ingredients that might contain or be derived from an allergen. None of the ingredient lists contained in this page are intended to be exhaustive, they are merely meant to provide a basic point to begin your analysis.
Reading for Milk
When reading labels for a milk allergy, you should look out for: casein, caseinate, lactalbumin, goat's milk, sodium caseinate, and whey. Milk and/or milk proteins may also be present in ingredients listed as caramel color, high protein flavor, natural flavoring, and solids. (THIS IS NOT AN EXHAUSTIVE LIST.)
Some ingredients that may sound as though they would be derived from milk, but which in actuality are not, include: calcium lactate, calcium stearoyl lactylate, cocoa butter, cream of tartar, sodium lactate, and sodium stearoyl lactylate.
Reading for Eggs
When reading labels for an egg allergy, you should look out for: albumin, dried or powdered egg, egg solids, egg substitute, egg white, egg white solids, egg yolk, globulin, livetin, lysozyme, ovalbumin, ingredients beginning with the prefix 'ovo' (including ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitella, and ovovitellin), silici albuminate, Simplesse, and vitellin. (THIS IS NOT AN EXHAUSTIVE LIST.)
Reading for Fish
When reading labels for a fish allergy, you should look out for: agar, alginic acid, anchovies, caponata, caviar, roe, surimi, and Worcestershire sauce. (THIS IS NOT AN EXHAUSTIVE LIST.)
Reading for Crustacean Shellfish
Coming Soon!
Reading for Tree Nuts
Common varieties of tree nuts include: almonds, brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, nougat, pecans, pine nuts, pistachios, and walnuts.
Reading for Peanuts
When reading labels for a peanut allergy, you should look out for: arachis oil, mortadella. (THIS IS NOT AN EXHAUSTIVE LIST.)
Reading for Wheat
Some common alternative names for wheat, which should thus be avoided by those with a wheat allergy are: durum, farina, graham flour, and semolina.(THIS IS NOT AN EXHAUSTIVE LIST.)
Reading for Gluten
The following are sources of gluten and thus may be dangerous to individuals with an allergy to wheat: barley, bulgur, couscous, Kamut, kasha, matzo meal, rye, spelt, and triticale. CanYouEatIt.com also treats oats as being a source of gluten. There is some controversy about this issue because most believe that pure oats do not contain gluten, but the commonality of cross-contamination in the field or milling process makes the presence of some gluten likely. Because gluten is not one of the allergens currently regulated by FALCPA, manufacturers are not required to disclose its presence. We will update with some common sources of 'hidden' gluten soon.(THIS IS NOT AN EXHAUSTIVE LIST.)
Reading for Soybeans
Individuals with a soybean allergy should avoid the following obvious and not-so-obvious foods and ingredients: edamame, kyodofu, miso, natto, shoyu sauce, soy albumin, soy fiber, soy flour, soy grits, soy milk, soy nut butter, soy nuts, soy sprouts, soy protein, soy sauce, soya, tamari, tamarind, tempeh, textured vegetable protein (aka TVP), tofu, and yakidofu. (THIS IS NOT AN EXHAUSTIVE LIST.)