Allergens labeling on French processed foods – an Oqali study

29 May 2017

This study carries out an overview of allergens labeling frequencies by distinguishing allergens used in recipes from those listed on precautionary statements, for the fourteen allergen categories for which labeling is mandatory according to European legislation.
17,309 products were collected, between 2008 and 2012, from 26 food categories. Products were classified per family and type of brand (national brands, retailer brands, entry-level retailer brands, hard discount, and specialized retailer brands). Allergenic ingredients were identified from ingredients lists and precautionary statements. An article about the study was published in Food Science & Nutrition.
Click here to read the full article about the study.
Click here for more information about the NVC Course Food Packaging.
Click here for more information about the NVC E-Course Food Packaging (online).

This news item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us:, +31-(0)182-512411.