FAO and WHO introduce a new approach to allergen management
Food allergies affect over 220 million people worldwide, underscoring the need for efficient and safe management strategies. Traditionally, allergen labelling has followed a precautionary hazard-based approach, where even the slightest possibility of contamination results in warnings such as “May contain nuts” or “Manufactured in a facility that also processes nuts.”. While intended to protect consumers, this method often leads to unnecessary trade barriers and restricts consumer choice. To address these challenges, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have conducted five joint expert consultations to develop a more precise, risk-based approach. Instead of labelling foods based on mere possibility, this method considers the actual risk—such as the likelihood and severity of an allergic reaction occurring. This shift aims to provide clearer, science-backed information to regulators, food business operators and consumers while fostering fairer trade practices.
The new approach is detailed in five expert consultation reports, complemented by practical brochures to support implementation. These resources are available in six languages—Arabic, Chinese, English, French, Russian, and Spanish.
Each link has a link to other languages (A4 format).
- In brief: priority food allergens: https://openknowledge.fao.org/handle/20.500.14283/cd1091en
- In brief: food allergen reference doses: https://openknowledge.fao.org/handle/20.500.14283/cd1093en
- In brief: precautionary allergens labelling (PAL): https://openknowledge.fao.org/handle/20.500.14283/cd1097en
- In brief: exemptions from mandatory food allergen declaration: https://openknowledge.fao.org/handle/20.500.14283/cd1096en
You can also find all the reports and brochures at the FAO food allergens page.
3-fold format can also be found at the Trello board.