2025-05 SPECIALTY FOOD INGREDIENTS IN THE CONTEXT OF ALLERGY, INTOLERANCES & OTHER HEALTH CONDITIONS

On 12^th May, over 50 members of EU Specialty Food Ingredients participated in an internal webinar focused on the labelling requirements for specialty food ingredients in relation to allergy, intolerances, and other health conditions. The webinar provided an in-depth analysis of the EU legal framework, highlighted examples of specialty food ingredients that can cause allergies or intolerances, explained the EU procedure for obtaining exemptions from the list of substances causing such reactions, and briefly addressed precautionary allergen labelling. This knowledge is particularly pertinent given the growing field of research into adverse reactions in sensitive individuals, especially concerning novel proteins derived from plant sources, fermentation, or cell culture technologies.