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Start with the full ingredient list
Scan the entire list, including ingredients with names that may not make their source obvious. A major allergen source can appear in parentheses after an ingredient, as in lecithin (soy), flour (wheat), or whey (milk). In other cases, the familiar common name already identifies the source; buttermilk, for example, identifies milk.
For FDA-regulated packaged foods, the source of a major food allergen must be declared at least once: in the ingredient list or in a nearby Contains statement. The declaration may be placed in parentheses after the ingredient or in a statement immediately after or next to the ingredient list.
Know the nine major food allergens
U.S. FDA labeling rules recognize these nine major food allergen groups:
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- Milk
- Egg
- Fish
- Crustacean shellfish
- Tree nuts
- Peanuts
- Wheat
- Soybeans
- Sesame
Sesame became the ninth major allergen under the FASTER Act, with labeling requirements effective January 1, 2023. FDA notes that products already in circulation may still have labels that do not identify sesame as an allergen. Sesame should also be specifically identified when it is part of another ingredient, such as a natural flavor or spice mix. FDA: Sesame becomes the ninth major food allergen.
Use a “Contains” statement as a second check
Read the Contains statement as well as the ingredient list. When a manufacturer uses one, FDA guidance says it should name all major allergen sources used as ingredients in the food. It is another way those sources can be declared; do not treat it as a reason to skip the ingredients.
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Some allergen groups need a more specific name. A statement must identify the particular tree nut, fish species, or Crustacean shellfish species—not just say “tree nuts,” “fish,” or “shellfish.” FDA’s guidance explains the requirements for allergen declarations and common questions about labels: FDA food allergen labeling guidance.
Interpret “may contain” and facility statements cautiously
Wording such as “may contain [allergen]” or “produced in a facility that also uses [allergen]” is voluntary advisory language about possible unintended allergen presence from cross-contact—for example, through shared equipment, production lines, or facilities. It is not a declaration that the allergen is an intended ingredient.
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- FOOD ALLERGY NOTICE: Each sticker is printed with "Thank you for supporting my business" at the top. Below, a checklist of common allergens—soy, nuts, gluten, eggs, dairy, peanuts—allows you to easily mark relevant items or write in specific ingredients
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FDA says advisory statements must be truthful and not misleading; they do not replace good manufacturing practices or food allergen preventive controls. FDA also says it is not appropriate to put an advisory statement on a product for the same major allergen already declared as an ingredient or in a Contains statement, because that can mislead consumers. See the agency’s January 2025 industry guidance.
FDA’s cited materials do not establish a standardized scale for phrases such as “may contain” or “made in a facility that also processes.” Do not read one phrase as a quantified risk rating or assume that differences in wording rank products by relative risk.
Check whether a “free” claim conflicts with an advisory
FDA says no regulations define specific conditions for making a “free” claim for a major allergen. Such voluntary claims must still be truthful and not misleading. FDA says a product should not combine an allergen-free claim with an advisory statement for the same allergen—for example, “milk-free” alongside “may contain milk.” A label comparison can flag that combination, but a claim by itself is not a personalized safety determination.
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When choosing between packages, check the details rather than treating any one label phrase as a safety score:
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- Read the complete ingredient list and investigate names whose sources are unclear.
- Look for allergen sources in parentheses and in any nearby Contains statement.
- If a Contains statement appears, check that it names the major allergen sources used as ingredients.
- Look for the specific tree nut, fish, or Crustacean shellfish species where applicable.
- Notice any voluntary cross-contact advisory, without interpreting its wording as a standardized risk ranking.
- Check whether an allergen-free claim appears alongside an advisory statement for the same allergen.
Recheck every package and note the labeling scope
Check the physical package each time you buy a product: ingredients can change, and older stock or long shelf life can keep earlier labels in circulation during labeling transitions.
This guide covers packaged foods subject to FDA labeling rules in the United States. FDA notes that poultry, most meats, certain egg products, and most alcoholic beverages are regulated by other federal agencies. Certain foods packaged at the point of purchase after a customer’s order are also outside the described FALCPA requirements. Do not assume these label rules apply unchanged to every unpackaged food, restaurant item, food category, or product sold in another country. FDA’s consumer guidance is available at Food Allergies: FDA consumer information.
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