Which of the following allergens must always be labeled?

The requirement for food labeling, particularly concerning allergens, is critical in food safety to protect individuals who have allergic reactions. Major food allergens, which include items such as nuts, shellfish, eggs, milk, wheat, soy, peanuts, and fish, are legally required to be declared on food packaging under the Food Allergen Labeling and Consumer Protection Act (FALCPA) in the United States. This law mandates that these allergens must be clearly labeled to ensure that consumers can identify foods that are safe for them to eat, thus reducing the risk of allergic reactions that could be severe or even life-threatening.

In contrast, spices and flavorings, as well as additives and preservatives, do not have the same universal labeling requirements under FALCPA. While certain ingredients, including some additives, can also trigger allergies, they are not classified as major food allergens unless they specifically fall within the legally defined categories. Therefore, it is crucial for manufacturers to clearly label major food allergens to enhance consumer safety and compliance with legal standards. This ensures transparency and allows individuals with food allergies to make informed choices when selecting food products.