FAO/WHO Workshop on Food Allergens Held in Nanning, China

Imagine enjoying a tasty meal or snack, wondering if even the first bite could trigger a life-threatening allergic reaction. That's the reality for millions worldwide, and it's why a recent FAO/WHO workshop in Nanning, China, is drawing attention in the world of food safety.

From September 19-20, 2025, over 60 experts from 11 nations across Asia, Africa, and Latin America converged to learn more about the growing challenge of food allergens. Responding to a call from the Codex Committee on Food Labelling (CCFL), the workshop provided participants with the latest science and methodologies developed by FAO and WHO to help participants assess and manage food allergen risks.

During this highly interactive workshop, participants considered real-world scenarios and conducted risk assessments on food allergens present in a dairy processing line. The goal? To learn and practice the implementation of precautionary allergen labelling (PAL) effectively. Using the risk-based tools suggested by FAO and WHO, food business operators can better protect those consumers with food allergies.

Kang Zhou, Food Safety Officer from FAO emphasized the workshop's significance, stating, "This workshop is a crucial step in ensuring global food safety. By equipping participants with the knowledge and tools to assess and manage food allergen risks, we're helping to protect consumers and promote transparent food labelling practices worldwide."

The impact of this workshop will extend far beyond this single event. A comprehensive report, incorporating participant input, will be presented to global food safety bodies, potentially shaping international standards for years to come.