Food allergens are primarily proteins that may be treated as foreign objects by an individual’s immune system in some people. Their consumption may trigger an allergic reaction, which can even be life-threatening. As food allergens pose a risk to people with allergies, it is critical for food producers to test their products for possible allergen contamination.
Food allergen labelling is an important requirement, especially for food exports into highly regulated markets such as the US, Europe, Australia, Japan, and the Middle East. The labelling primarily identifies the presence of ingredients containing proteins derived from milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, or soybeans, which may result in allergies or intolerance.
