For those that haven’t seen this yet there are many scientific names for common food allergens.
I have to carry a list with me in my wallet so that I can remember them when I check labels for my kids that have anaphylaxis.
Don’t get caught out, and make sure you check for these ingredients regardless of if your country has labelling laws in place.
WHAT’S IN A NAME?
Before the new law, food labels could read like a chemistry book. Check out a few names that indicate the presence of milk, eggs, soy, wheat or peanuts in a product.
Lactoferrin; Lactalbumin; Lactalbumin phosphate; Nisin; Rennet casein; Whey; Ghee
May indicate the presence of milk protein
Luncheon meat, hot dogs, sausages; Non-dairy products; Caramel candies; High protein flour; Lactose; Flavorings (including natural and artificial)
Albumin (also spelled albumen); Lysozyme; Meringue
May indicate the presence of egg protein
Lecithin; Marzipan; Marshmallows; Nougat; Surimi; Flavorings (including natural and artificial)
Kamut (relative of wheat); Durum; Farina; Spelt; Vital gluten; Seitan; Bulgur; Semolina
May indicate the presence of wheat protein
Hydrolyzed protein; Starch (gelatinized starch, vegetable starch, modified starch); Surimi; Soy sauce; Flavorings (including natural and artificial)
Edamame; Miso; Natto; Shoyu sauce; Tamari; Tempeh
May indicate the presence of soy protein
Vegetable broth; Vegetable starch; Vegetable gum; Flavorings (including natural and artificial)
May indicate the presence of peanut protein
Chili; Egg rolls; Enchilada sauce; Marzipan; Nougat; Flavorings (including natural and artificial)
SOURCE: The Food Allergy & Anaphylaxis Network