Food Allergy’s

Food Allergy’s  are a medical condition where your immune system mistakenly treats something in a particular food (most often, the protein) as if it’s dangerous to you. Your body reacts to the food (an allergen) by having an allergic reaction.

There are two categories of food allergy:

  1. Immunoglobulin E (IgE) mediated
  2. Non-IgE mediated

Milk Allergy 

Soy Allergy   Mustard Allergy  Egg Allergy 
Seafood Allergy  Peanut Allergy   Tree Nut Allergy 

Sulphite Allergy 

Sesame Allergy

Wheat Allergy  


The Risk Factors For Food Allergy Include

  • Age: Food allergy is more common in young children than in older children or adults.
  • Family history: You’re more likely to have a food allergy if your parent or sibling has one.
  • Another food allergy: If you have a food allergy, you’re at greater risk for developing another.
  • Related medical conditions: Your risk is increased if you have an allergic disease such as Asthma, Eczema, or Hay Fever.

To prevent allergic reactions, individuals with food allergies rely on accurate ingredient information and safe food handling procedures. The material in this section is designed to help provide food industry professionals with the information you need to help keep individuals with food allergies safe.

Allergen Control Plan for Food Processors

This brochure, developed by the Food Allergy Research & Resource Program and the University of Nebraska-Lincoln’s Food Allergy Research & Resource Program, provides a framework for managing food allergens for food processors.

Components of an Effective Allergen Control Plan

Allergy Alerts and Ingredient Notices

FARE issues Allergy Alerts for food recalls that involve only the FDA-defined top 8 food allergens (milk, egg, wheat, soy, fish, shellfish, peanuts, and tree nuts), as issued by the FDA, the USDA, or the manufacturer. Additional resources that food manufacturers may find useful:

Links To Check Out

  1. Food Allergy Education & Research
  2. Food Allergy Canada