Food Labels and Allergies: Hidden Allergens and Safety in 2026

Every time you pick up a packaged food item, you’re making a life-or-death decision if you or someone in your family has a food allergy. What looks like a simple ingredient list can hide dangerous surprises. In 2025, the FDA updated its guidance on food allergen labeling - and it changed everything for people managing allergies. The new rules don’t just tweak wording. They force manufacturers to be specific, honest, and clear about what’s really in your food.

What’s Actually in Your Food Now?

Before 2025, a label could say "milk" and leave you guessing: was it cow’s milk, goat’s milk, or sheep’s milk? For someone allergic to cow’s milk but able to tolerate goat’s, that ambiguity was dangerous. Now, the law requires labels to say goat milk or duck egg. No more hiding behind vague terms. If a product uses goat milk, it must say so - in the ingredient list and in the "Contains" statement. Same for eggs. If it’s quail egg, it can’t just say "egg." This isn’t a suggestion. It’s a requirement for FDA-regulated products like packaged snacks, baby formula, and dietary supplements.

Tree Nuts Got a Major Change

Coconut is no longer considered a tree nut on food labels. That’s right - coconut was removed from the list of major allergens in the 2025 update. Why? Because coconut is a fruit, not a nut, and most people with tree nut allergies can eat it safely. For years, people avoided coconut out of fear, even though there was no scientific reason to. Now, labels won’t list coconut under "tree nuts," which helps reduce unnecessary food avoidance. But here’s the catch: if a product contains coconut and it’s not part of the top nine allergens, manufacturers can still list it in the ingredients. The change just means it doesn’t need its own "Contains" callout. For people with true coconut allergies - which affect about 0.04% of the population - they still need to read the full ingredient list.

Shellfish Isn’t What You Think Anymore

"Shellfish" used to mean shrimp, crab, lobster, oysters, clams, and mussels - all lumped together. Now, only crustacean shellfish (shrimp, crab, lobster) count as major allergens. Mollusks like oysters, clams, scallops, and mussels are no longer required to be labeled as allergens under FALCPA. That’s a big deal. Around 1.5 million Americans are allergic to mollusks, and many didn’t even know they were at risk. If you’re allergic to oysters, you can’t rely on a "May contain shellfish" warning anymore. That label won’t cover it. You have to check the ingredients for "oyster," "clam," or "scallop" - and hope the manufacturer didn’t skip listing them. This gap in labeling has sparked concern among allergy advocates. One Reddit user, ShellfishSurvivor, wrote: "I’ve had anaphylaxis from clams. Now I have to call every company to ask if their soup has shellfish. That’s not safe."

"Free-From" Claims Can’t Be Lied To

You’ve seen it: "Gluten-Free" on the front, then "May contain wheat" on the side. That contradiction used to confuse everyone. Now, the FDA says you can’t do that anymore. If a product claims to be "milk-free," it cannot also say "May contain milk." That’s not a loophole - it’s a rule. The product must be free of the allergen, including trace amounts from cross-contact. This forces manufacturers to be serious about their cleaning processes. If they want to say "peanut-free," they need to prove it. No more using "May contain" as an excuse for poor controls. This change alone could prevent hundreds of reactions each year. People with severe allergies now have a legal right to trust those claims.

Hidden Allergens Are Still a Problem

Even with these updates, hidden allergens are everywhere. Soy sauce made with wheat. Natural flavors that hide milk derivatives. Lecithin that comes from eggs. The new rules don’t fix everything. Some ingredients still hide allergens in plain sight. "Natural flavors," "spices," and "starches" can all contain allergens without naming them. The FDA requires these to be disclosed only if they’re from one of the nine major allergens - and even then, only if they’re intentional ingredients. Cross-contact remains voluntary to label. That means a product made in a facility that also processes peanuts might say "Made in a facility with peanuts," but it doesn’t have to. And many don’t. The FDA says these statements must be truthful - but there’s no standard for what "truthful" means. Is 0.1 ppm too much? 1 ppm? No one agrees. That’s why reading labels isn’t enough. You still need to know the risks.

What’s Not Covered - And Why It Matters

The FDA’s rules don’t apply to everything. Meat, poultry, and catfish? Those are regulated by the USDA - and they still use the old rules. A chicken nugget made in a facility with soy might not say a word about it. Alcohol? The TTB (Alcohol and Tobacco Tax and Trade Bureau) doesn’t require allergen labeling at all. A wine made with egg whites for clarification? No warning needed. That’s a real danger. People with egg allergies have had reactions from wine, beer, and even some hard ciders. And while the FDA now requires sesame to be labeled clearly (thanks to the FASTER Act of 2021), other allergens like mustard, celery, and lupin aren’t covered in the U.S. - even though they’re common in Europe. If you’re traveling or eating imported foods, you’re on your own.

Who’s Getting Hurt - And Who’s Being Protected

About 32 million Americans have food allergies. That’s 1 in 10 people. Of those, 5.6 million are children. The new labeling rules were designed to protect them. For families managing cow’s milk allergies, the requirement to label goat milk means safer grocery trips. For those with sesame allergies, clear labeling has already saved lives since 2023. But not everyone benefits equally. People allergic to mollusks are now more at risk. People who rely on alcohol or meat products have no new protections. And small food makers? They’re struggling. The National Grocers Association says it costs $5,000 to $15,000 per product line just to update labels, retrain staff, and verify supplier ingredients. Many small businesses can’t afford it. So while big brands like Kellogg’s or General Mills have updated their labels, smaller organic brands or local bakeries might still be using old ones. That creates a patchwork of safety - and confusion.

What You Need to Do Right Now

Don’t assume labels are perfect. Even with the 2025 updates, you still need to be smart. Here’s what to do:

• Always read the full ingredient list - not just the "Contains" statement.
• If a product says "milk," ask: is it cow’s, goat’s, or sheep’s? If it doesn’t say, call the company.
• Never trust "May contain" statements as safety guarantees - they’re warnings, not protections.
• For meat, poultry, or alcohol, assume allergens could be present. Contact the manufacturer directly.
• Keep a list of safe brands and share it with family, schools, or caregivers.
• Use apps like Fig or SpoonfulOfApp that scan barcodes and flag allergens based on the latest FDA rules.

The goal isn’t to scare you. It’s to empower you. Food allergies aren’t going away. In fact, they’re rising - especially in kids. But with clearer labels, better science, and more awareness, the risk is shrinking. You just have to know how to read the new rules.

What’s Coming Next?

The FDA is already studying other potential allergens - mustard, celery, sesame (already added), and even chickpeas. The agency released a new document in January 2025 called "Evaluating the Public Health Importance of Food Allergens Other Than the Major Food Allergens." That means more allergens could be added to the list in the next few years. Industry analysts predict that by 2027, 75% of major U.S. food companies will fully adopt the new labeling standards - not because they have to, but because consumers demand it. And that’s the real win. When people with allergies speak up, companies listen. The next step? Making these rules mandatory. Right now, the FDA guidance is just that - guidance. But with every reaction prevented, the pressure grows to turn it into law.