FSSAI allergen declaration requirements

The allergens FSSAI requires you to declare on a food label — and how to name them in the ingredient list and a separate 'Contains' statement.

The allergens FSSAI requires you to declare

Foods and ingredients known to cause hypersensitivity must be declared: cereals containing gluten (wheat, rye, barley, oats, spelt and their hybridised strains); crustaceans and their products; milk and milk products (including lactose); eggs and egg products; fish and fish products; peanuts, tree nuts and their products; soybeans and their products; and added sulphites at 10 mg/kg or more in the finished product.

How the declaration is made

An allergen present as an ingredient is named in the ingredient list. In addition, the allergens are called out in a separate 'Contains' statement next to the ingredient list, so a consumer sees them at a glance.

Cross-contamination (the 'may contain' advisory)

Where an allergen may be unintentionally present through shared lines or storage, a precautionary 'May contain …' statement is used. It is an advisory and does not replace declaring an allergen that is actually an ingredient.

Exemptions

Raw agricultural commodities are exempt, as are specific gluten-derived ingredients whose processing removes the hazard — wheat-based glucose syrups and dextrose, barley-based glucose syrups, and cereals used to make distilled alcohol. LabelYog screens your recipe and raises the declaration in the FSSAI wording.

At a glance

• Cereals containing gluten (wheat, rye, barley, oats…)
• Crustaceans; fish; egg; milk (including lactose)
• Peanuts and tree nuts; soybeans
• Added sulphites ≥ 10 mg/kg
• Named in the ingredient list AND a separate 'Contains' statement
• 'May contain' advisory for cross-contamination

Questions