Food allergen labeling of commonly used ingredients in Chinese restaurants in the United States

Jan, Lilly; Naig, Anirudh

doi:10.1016/j.foodcont.2021.108381

Cited by 5 publications

(1 citation statement)

References 26 publications

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“…FALCPA, however, does apply to bulk food sold to restaurants, and the information from food labels could be transferred to menus. In practice, however, the complexities of restaurant operations often preclude this flow ( 30 ).…”

Section: Regulation For Restaurantsmentioning

confidence: 99%

Food allergy risks and dining industry – an assessment and a path forward

et al. 2023

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Food allergies have increased in prevalence over the last few decades and continue to grow. Consumption of even trace amounts of common foods can cause a rapid allergic reaction (generally within minutes) which can be mild to severe to even life-threatening. Eating at restaurants poses a risk of allergic reactions for those with food allergies due to inadequate, inconsistent labeling of allergens in foods. Here, we review food labeling rules and practices in the restaurant industry and compare and contrast it with food labeling for prepackaged foods. We review global and United States trends, and provide a brief historical overview. The paper describes the key legal and economic motivations behind restaurant food labeling. Next, we describe novel risk-driven policies and new biotechnologies that have the potential to change food labeling practices worldwide. Finally, we outline desirable federal regulations and voluntary information disclosures that would positively impact the public health aspects of restaurant food labeling and improve the quality of life for people with severe food allergies.

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Section: Regulation For Restaurantsmentioning

confidence: 99%