HomeFood Allergy AdvocacyFour Changes the FDA Must Adopt to Make Ingredient Labeling Safer for...

Four Changes the FDA Must Adopt to Make Ingredient Labeling Safer for the Allergic Community


3) Mandate the labeling of all ingredients including spices, flavors, colors, and additives

The FDA allows many ingredients in a product to be disclosed under categories including spices, natural flavors, and colors, provided they meet certain criteria.

Here is the FDA’s definition of ingredients that can be listed as “spices”:

Aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name and from them no portion of any volatile oil or other flavoring principle has been removed.

Many of those “substances” may in fact be allergens to a segment of the allergic community, as are many other ingredients that are often hidden under other allowable categories.

We believe every consumer has the right to know exactly what goes into a food product at the time of purchase. We advocate ALL ingredients be individually disclosed under their commonly known names.

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Next: Extend the recognized “Top” allergens

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Dave Bloom
Dave Bloom is CEO and "Blogger in Chief" of SnackSafely.com.

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  1. How about including “Gluten” in the list? I have celiac disease, and while it is not an allergy, consumption of gluten causes me to be sick, miss several days to a week of work, and not recover completely for at least a few weeks. Damage also occurs to my small intestine. It is not only wheat that does this — rye, triticale, etc., and flavorings, colorings, and other substances added to food, seasonings, dressings, etc., needs to be disclosed.


  2. What is the FDA doing for the community of people that have Alpha Gal? There is mammalian byproducts in so many things. It is hidden ingredients and the food companies don’t have to put anything in the label. If I were to eat a bag is salted peanuts, I would be in the hospital, right after I used my EpiPen, because the soultion the nuts are put in to keep the salt attached has mammalian byproducts in it. The same goes for McDonald’s french fries.

    I believe we the consumer have the right to know everything that goes into our food.


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