Food allergies are more than just minor indigestion or a mild rash; they are a severe health issue that can quickly lead to Anaphylaxis—a life-threatening shock that closes the airways. For consumers with high sensitivity, the food label is not just information; it is the ultimate safeguard for life.
As awareness of health and safety rises, food safety authorities in South Korea have mandated the labeling of 22 key food allergens. As a health-focused blog committed to consumer safety, this post provides an SEO-friendly, comprehensive guide to these 22 core substances, their required labeling standards for manufacturers and consumers, and the hidden danger of 'cross-contamination.'
1. Essential Memorization: South Korea’s '22 Major Food Allergens'
The list has expanded from the original 18, and currently, 22 substances are subject to mandatory labeling. Safe eating habits begin with a clear understanding of this list.
| Category | Key Allergens (Including Examples) |
| Grains & Nuts | Wheat, Buckwheat, Peanut, Soybean, Walnut, Pine Nut, Almond, Sunflower Seed |
| Dairy & Eggs | Milk, Egg (only poultry eggs—chicken, duck, etc.) |
| Seafood | Mackerel, Crab, Shrimp, Squid, Shellfish (including Oyster, Abalone, Mussel) |
| Meat & Fruit | Pork, Chicken, Beef, Peach, Tomato, Kiwi |
| Other | Sulfites (when containing 10mg/kg or more of sulfur dioxide) |
π‘ Additional TIP: Eggs (Poultry) and Shellfish must be labeled with the specific animal name that causes the allergy. For example, 'Egg (Chicken),' or 'Shellfish (Mussel)' must be clearly indicated.
2. The Manufacturer's 3 Core Principles of 'Mandatory Labeling' (A Must-Check for Consumers!)
The criteria for labeling allergens in a product are extremely strict. Beyond simple use as a main ingredient, all three of the following scenarios require mandatory labeling:
Direct Ingredient Use: When the substance is used as a main ingredient (e.g., bread made with wheat flour, beverages containing milk).
Extracted Component Use: When a component extracted from the substance is used (e.g., seasoning made with shrimp extract).
Ingredient-Containing Food Use: When a processed food containing the substance is used as a raw ingredient (e.g., chocolate using peanut butter as a raw material).
This principle is a core standard for consumer safety, meaning 'the allergen must be labeled if it remains in the final product in any form.' Consumers must check the allergen information displayed separately from the ingredients list to ensure these three principles have been followed.
3. The Most Confusing Warning: The Difference Between 'Contains' and 'May Contain'
When reading food labels, consumers are often confused by the difference between a 'Contains' statement and a 'May Contain' warning. Understanding the distinction between these two is vital for safety and SEO clarity.
✅ 'Contains' Statement: Direct Ingredient
This signifies that the allergen was intentionally used as a raw ingredient.
This is the clearest and most direct danger signal, and sensitive consumers must avoid consumption.
⚠️ 'May Contain' Warning: The Risk of Cross-Contamination
This warns consumers that while the substance was not used as a raw ingredient, there is a possibility of unintentional small-scale mixing (cross-contamination) during manufacturing in the same facility or on shared equipment.
This is known as a 'Cross-Contamination Prevention' warning. It is usually indicated by phrases like, "This product is manufactured in the same facility as products using (allergen substance), which may cause allergic reactions."
Crucial Note: These 'May Contain' substances are not re-listed in the main ingredient list to avoid confusion.
4. A Health Blogger's Final Advice: Label Reading is a Habit
Food allergies can newly develop or disappear over time due to changes in the immune system. Therefore, food manufacturers must strictly comply with laws to provide transparent and accurate information, and consumers must practice 'making label checking a habit' as the best prevention strategy.
Be sure to check the allergen information every time you buy a new product, and especially when dining out or ordering delivery. Protecting your own and your family's health starts with carefully reading a small label. Always remember the 22 allergen list, and ensure a safe dining experience!
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