oa Current Allergy & Clinical Immunology - Identification of labelling errors and concerns about specific categories of South African processed foods that may affect food-sensitive individuals : review article

Volume 22, Issue 4
  • ISSN : 1609-3607



Certain food product ingredients can cause adverse reactions in sensitive individuals. Food ingredients should be clearly indicated in a product ingredient list as this is the only way food-sensitive individuals can identify if a product is safe for them to consume. The aim of this study was to determine the labelling errors and concerns that occurred in specific categories of South African processed foods that may affect food-sensitive consumers. Randomly obtained product labels ( = 246) were evaluated that represented the selected categories of processed foods ( = 7), namely: breakfast cereals (9%), savoury snacks (13%), sweet snacks (29%), non-refrigerated meals (7%), refrigerated meals (9%), soups and sauces (25%) and convenience desserts and baked goods (8%). A pre-tested checklist was used to evaluate each label according to the food-labelling areas that could affect food-sensitive individuals. The current South African labelling regulations, the draft regulations revision, and the further proposed draft regulations were taken into consideration. A real concern was the listing of ingredients of unknown origin with allergenicity potential (80% of products). There is scope for food-labelling improvement, specifically in the areas of ingredient and allergen identification, and allergen-and additive-free claims, but labelling overload as a consequence needs to be considered.

Loading full text...

Full text loading...


Article metrics loading...


This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error