Tag: Food labeling confusion

According to the Food Allergy Research and Resource Program, foods labeled as "non-dairy" can legally contain milk-derived proteins, making them potentially unsafe for those with milk allergies. This reveals a critical difference between dairy-free and non-dairy products that consumers must understand to navigate food labels safely.

According to the Food and Drug Administration (FDA), a product can contain an ingredient derived from wheat, such as wheat starch, and still be labeled gluten-free. This may seem contradictory, but the distinction lies in the careful industrial processing that removes gluten, the problematic protein, from the wheat component itself.

According to the Food Allergy Research & Resource Program (FARRP), many food industry professionals agree that the U.S. Food and Drug Administration's (FDA) regulation for the term "non-dairy" is misleading. This is precisely why your non-dairy creamer might contain milk derivatives, leading to significant consumer confusion for those with allergies, intolerances, or specific dietary choices.

According to the Food Allergy Research & Resource Program (FARRP), non-dairy products may contain milk protein derivatives, a crucial fact for those with a milk allergy. While the term is often associated with plant-based alternatives, the simple label 'non-dairy' does not guarantee a product is entirely free of milk ingredients. Consumers seeking to avoid milk for allergies or other dietary reasons must understand the nuanced differences in food labeling to ensure their safety and well-being.