To help people with allergies and related disorders make informed choices, prepackaged food labels must identify priority allergens and gluten sources.
On this page
- Priority allergens
- Gluten sources
- Rules for food labels
- Precautionary statements
- Examples of how allergens are labelled
- If you have a food allergy or related disorder
- Articles and videos
Priority allergens
In Canada, the most common allergens in food are known as priority allergens, and must be clearly identified on prepackaged food labels.
These priority allergens are:
- eggs
- milk
- mustard
- peanuts
- crustaceans and molluscs
- fish
- sesame seeds
- soy
- sulphites
- tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts)
- wheat and triticale
Gluten sources
Gluten is found in the grains of certain cereals and hybrid crops grown from those cereals. Like priority allergens, gluten sources must be identified on prepackaged food labels.
The grains that are gluten sources are:
- barley
- oats
- rye
- triticale
- wheat
Rules for food labels
Prepackaged food products that contain priority food allergens and gluten sources must include them in the list of ingredients and/or in a statement that begins with "Contains" on their label. For example, a product with peanuts would include the word "peanuts" in the list of ingredients, or in a statement that reads "Contains peanuts," or both.
These allergens and gluten sources must be declared by their prescribed source names, such as, "egg" and "wheat", so consumers can easily recognize them. For example, if there is flour in the food product, the company would need to include "wheat" in brackets, or include a statement that reads, "Contains wheat."
Precautionary statements
Precautionary statements alert consumers about the possible presence of an allergen(s) in food due to cross-contamination. Companies may use a precautionary statement using the words "May contain" if there is a possibility that a food allergen or gluten source may be present despite all reasonable measures to prevent cross-contamination. These statements are not a substitute for good manufacturing practices.
Cross-contamination statements must not be used when an allergen, allergen-containing ingredient or gluten source is intentionally added to a food.
Examples of how allergens are labelled
Allergens can appear on food labels in two ways: within the ingredients list, or in a separate "Contains" statement after the ingredients.
Within the ingredients list
Ingredients: Apples, Pie crust [flour (wheat), shortening, liquid albumen (egg), salt], Sugar, Flour (wheat), Lemon juice, Whole milk, Cinnamon.
May contain pecans.
Or
Using a contains statement
Ingredients: Apples, Pie crust (flour, shortening, liquid albumen, salt), Sugar, Flour, Lemon juice, Whole milk, Cinnamon. Contains: Wheat, Egg, Milk.
May contain pecans.
If you have a food allergy or related disorder
If you or someone in your family has a food allergy or related disorder, there are two important steps you can take to protect them: check product labels for allergens or gluten sources every time you shop, and sign up for food recall notifications so that you are alerted when a product with undeclared allergens or gluten sources is recalled.
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Check the label every time
Check for allergens or gluten sources on the product label each time you buy a product. Companies can sometimes change ingredients, so it's essential to check labels each time products are purchased. If you or someone you know has an allergy that is not one of the priority allergens, you will need to read the list of ingredients carefully and contact the company if you are unsure if it contains a certain ingredient.
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Sign up for food recalls
When the Canadian Food Inspection Agency (CFIA) becomes aware of a potential serious hazard associated with a food, such as undeclared allergens or gluten sources, the agency investigates and takes action to protect consumers, which may include requesting a recall of the food product. You can find out about food recalls by:
- checking the recalls and safety alerts
- signing up for email notifications
- following us on Facebook or X
Articles and videos
The CFIA publishes articles and videos to help Canadians living with food allergies stay informed and safe. These resources cover topics from reading food labels and shopping online with allergies to how CFIA scientists test food for undeclared allergens.
Parents and caregivers: Master food safe lunches and snacks
Packing lunches can be hard enough, but ensuring that your child is sent to school with allergy friendly lunches is an even bigger challenge.
Tips for reading food labels
Have food allergies? Check out these tips on how to read food labels when shopping.
Video: How food testing helps keep you safe
CFIA scientists test food products to look for undeclared allergens and other hazards, like pesticides and bacteria, that could make you or your loved ones sick.
Ice cream and allergies
As temperatures rise, so do many Canadians' cravings for ice cream! But food allergies can prove to be a serious or life-threatening health risk for people of all ages, including children. Here's the scoop.
Triple-check labels for food bought online
Here's how the growing trend towards online grocery shopping is impacting Canadians living with food allergies, and how to protect yourself and your loved ones.
Video: Pass the mic on celiac disease
Experts from the Canadian Celiac Association and the CFIA answer a question about how they work to protect those who need to steer clear of gluten.
Video: How science is protecting people with allergies
2.6 million Canadians are affected by food allergies. So how does the CFIA help to protect you and your loved ones?
Video: Food recalls: what's the deal?
Learn about food recalls and why it's important to sign up for recall alerts.