May 31, 2001                                                                               

Food Allergen Labeling Guidelines Represents the Food Industry’s “Commitment to Consumer Information,” Says NFPA

(Washington, D.C.) – The National Food Processors Association (NFPA) joins with its partners from industry and consumer organizations in the Food Allergy Issues Alliance to announce publication of the consensus document, Food Allergen Labeling Guidelines.

“The Food Allergen Labeling Guidelines represent an important commitment by the food industry to empowering consumers with the information they need on the serious issue of food allergies,” said Dr. Rhona Applebaum, NFPA’s Executive Vice President of Scientific and Regulatory Affairs. 

“While only a small percentage of consumers suffer from serious food allergies, the food industry is committed to ensuring that label statements on all food products clearly and accurately communicate the ingredients they contain,” said Regina Hildwine, NFPA’s Senior Director of Labeling Policy and Standards. 

“For now there is no treatment for food allergy except to avoid those foods that contain causative proteins.  Food labels with complete and plainly stated information about allergenic ingredients provide food allergic individuals with the tools they need to make clear decisions on whether a food is appropriate for them to eat,” Hildwine said.

The Food Allergy Issues Alliance is a group of food trade associations and other interested organizations that convene to address allergy-related issues.  NFPA coordinates the work of the Food Allergy Issues Alliance.  The Food Allergen Labeling Guidelines are intended to help food processors diligently inform food-allergic consumers about the presence of major food allergens in their products in clear, simple language.

 “The food industry takes the issue of food allergy very seriously.  Earlier this year, NFPA and its member companies adopted an industry “Code of Practice” for managing food allergens.  The Code was developed with input not only from NFPA member companies but also from the Food and Drug Administration, U.S. Department of Agriculture and the consumer group representing food allergic consumers, the Food Allergy and Anaphylaxis Network.  The food industry is committed to ensuring that food labels accurately reflect the ingredients they contain, and that effective practices are in place to avoid the presence of inadvertent allergens in foods,” Dr. Applebaum said.

“NFPA is at work now developing a Manual for Food Allergen Management so that food processors have complete guidance to implement the Code of Practice,” Dr. Applebaum said.  “The food industry continues to take the necessary steps to follow through on its Code of Practice in order to prevent cross contact with food allergens inside the food processing plant.”

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NFPA is the voice of the $460 billion food processing industry on scientific and public policy issues involving food safety, nutrition, technical and regulatory matters and consumer affairs. 

For more information on this issue, contact Tim Willard, NFPA's Vice President of Communications, at (202) 637-8060; Libby Mikesell, NFPA’s Senior Director of Communications, at (202) 639-5919; or visit NFPA's Website at http://www.nfpa-food.org/ .