FALCPA Guidelines Published
In December 2005, the Food and Drug Administration published information on its website for food manufacturers and consumers on the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). The first document, a revision to an existing guidance document US FDA/CFSAN - Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling and Consumer Protection Act of 2004 (Edition 2) is a set of questions and answers about food allergens. The revision relates to the status of food allergen cross-contact residues under FALCPA.
The second document is a set of questions and answers about FALCPA, how the Act will impact consumers, the two labeling options for food manufacturers, and other useful information (US FDA/CFSAN - Advice to Consumers: Food Allergen Labeling And Consumer Protection Act of 2004 Questions and Answers). After January 1, 2006 manufacturers are required to identify in plain English any ingredient that is or contains protein from any of the eight major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, or soybeans.
For more information about FALCPA, see US FDA/CFSAN - Information about Food Allergens.
Food Allergen Labeling and Consumer Protection Act (FALCPA)
With the widespread support of the celiac community, the Food Allergan Labeling and Consumer Protection Act (FALCPA) became law in August 2004. This new law requires manufacturers to provide more information about the ingredients used to make their food products, by specifying the presence of allergens on the product label. These important food labeling changes will go into effect on January 1, 2006. In conjunction with The American Celiac Disease Alliance, we hope you find this information informative and helpful. Click here to view the fact sheet.
Click here for FDA Labeling Input Survey Results.