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What is the food allergen labeling law?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

What is the food allergen labeling law?

 

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Host: What is the Food Allergen Labeling Law?

Bob Gravani: Well, the Food Allergen Labeling Law is called the Food Allergen Labeling and Consumer Protection Act, we call it FALCPA. It is really a law that went into effect January 1st, 2006 and it mandates plain English labeling of the "Big 8" food allergens on food products. Before that, companies provided that information but they may have said something like Sodium Caseinate or Albumin and obviously Sodium Caseinate is a dairy ingredient that might be an offending food for people with a dairy or milk allergy. Albumin is present in eggs and someone may not know that, so with the new labeling regulations, eggs and milk need to be clearly mentioned as well as the other six of the "Big 8" food allergens on food product labels.

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