Incorrect or missing allergen information on food packaging is a serious issue. It puts people with food allergies at risk and can lead to costly product recalls. This guide helps food businesses—especially small manufacturers—spot and fix problems before they happen.
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If allergens aren’t clearly listed on packaging, people with food allergies can become seriously ill. Businesses may also face expensive recalls, damage to their reputation, and legal consequences.
Most allergen-related food recalls happen because of simple but serious mistakes. These include allergens not being listed at all, listed incorrectly, or not clearly highlighted on the label. Sometimes, products end up in the wrong packaging, or claims like “free from nuts” are made when the product actually contains traces of allergens. Another common issue is failing to warn consumers about the risk of cross-contact—when a product might unintentionally contain allergens due to shared equipment or facilities. All of these errors can put people with serious allergies in danger and lead to expensive recalls, lost customer trust, and reputational damage for the business.
Allergens not being listed or listed incorrectly
Products in the wrong packaging
Incorrect “free-from” allergen claims
Missing warnings about possible cross-contact (e.g. “may contain soya”)
A strong allergen risk management system should cover every stage of production. If something goes wrong, it’s important to investigate properly and take steps to prevent it happening again.
Looks at factors like people, equipment, methods, and materials to find the cause of a problem.
Asks “why?” repeatedly until the real cause is discovered. Can be combined with the fishbone method.
Allergens can be left off the label entirely or written in the wrong language, which puts allergic consumers at serious risk. Problems can also arise from poorly designed artwork or incorrect labels. Information may not match across different platforms, such as packaging and websites, especially when updates aren’t managed carefully.
Approve and regularly review ingredient specifications with suppliers
Check that packaging matches the product’s allergen profile
Keep ingredient data in one central system
Ensure all staff understand allergen rules and labelling requirements
Use technology (e.g. barcode scanners) to track ingredients
Regularly review labels and allergen declarations
A product might be packed into the wrong packaging, or a label from an older version may be applied by mistake. This can happen easily if packaging materials aren’t clearly separated or if old labels are still in circulation. Such mix-ups can cause consumers to unknowingly eat allergens not listed on the label.
Keep packaging and raw materials well organised and separated
Double-check packaging matches the product
Clear production lines between product runs
Use barcode or scanner systems to reduce mistakes
Regularly audit your processes and train your staff
Dispose of old packaging properly so it can’t be reused
A “free-from” claim on a product can be dangerous if the product actually contains the allergen—either as an ingredient or through unintentional cross-contact. These mistakes mislead allergic consumers into thinking a food is safe when it isn’t.
Thoroughly check all ingredient specifications
Test products regularly to confirm “free-from” claims
Train staff on accurate allergen labelling
Make sure artwork and labels go through strict approval checks
Audit your suppliers and verify their allergen controls
Sometimes, a product can accidentally be contaminated with allergens during production, but there’s no warning on the label. This is often due to shared equipment, poor cleaning, or cross-contact during storage and handling.
Ask suppliers to confirm cross-contact risks
Store allergen ingredients separately
Plan production schedules to reduce risk of cross-contact
Clean equipment properly and verify it’s allergen-free
Use colour-coded tools or containers to keep allergens separate
Work with accredited labs for allergen testing
Train all staff regularly on allergen handling
Food allergen safety is essential—not optional. Even small mistakes can put lives at risk. By building strong systems, working closely with suppliers, and keeping your teams informed, your business can help keep customers safe and avoid costly recalls.
