Free-From Chocolate and Allergen Labelling

FOOD · GLOBAL

Free-From Chocolate and Allergen Labelling

How allergen labelling works, may contain, cross-contamination and choosing

Free-from products make treats accessible, and knowing how the labelling actually works is what makes them safe to rely on.

The fourteen allergens

In the UK and EU, fourteen allergens must be declared whenever they are used as ingredients, and they are emphasised in the ingredient list — usually in bold. That declaration is a legal requirement rather than a courtesy.

Read the ingredient list rather than the front of the pack, since claims like dairy free appear alongside other allergens.

May contain is voluntary

Precautionary statements — may contain, made in a factory that handles — are not legally required and are not standardised. Their absence does not guarantee no cross-contamination.

For a severe allergy, a product made on a dedicated line, stated explicitly, is the stronger assurance. Manufacturers will usually answer a direct question about their production.

Free-from claims

Gluten free is regulated at a specific threshold. Dairy free and nut free are not defined in the same way, which is why the ingredient list and any precautionary statement matter more than the claim.

Recipes change

Check the label every time, since formulations and factories change without any change to the packaging design. This catches out people who have bought the same product for years.

Chocolate specifically

Milk is the most common cross-contact issue in chocolate production, since lines are shared. Dark chocolate is frequently not dairy free for this reason.

Eating out with an allergy

Businesses must provide allergen information for food sold loose, and many will discuss preparation if you ask directly. Call ahead at a quiet time rather than explaining at a busy table.

Be specific about the allergen rather than naming a diet, since kitchens understand ingredients better than labels.

Children

Make sure school, clubs and other parents know, and that an in-date auto-injector is with the child. Teach them to ask and to check the labels themselves as they grow older.

Reading the ingredients

Ingredients are listed by weight, and allergens are emphasised within the list. Check the whole list rather than the highlighted words, since ingredients such as milk powder can appear under several different names.

Check the label every time you buy, since recipes and factories change without the packaging changing.

Baking and cooking free-from

Free-from chocolate behaves differently when melted, since the fat and sugar composition differs. Melt gently over water rather than directly, and expect a softer set.

Check every other ingredient too, since flour, decorations and sprinkles are common sources of allergens.

If you have a severe allergy

Carry your prescribed adrenaline auto-injectors — two of them — and know how to use them. Anaphylaxis is treated with adrenaline first, then an ambulance.

Tell people you are with, and check labels yourself rather than relying on somebody else.

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