GEN-IAL GmbH products

Allergic reactions to certain foods (e.g. raw materials, processed products) have been on the rise in recent years. It is estimated that between 6 – 8 % of children and 2 – 4 % of adults are affected. Food allergies are a misdirected overreaction of the immune system to the smallest traces of individual allergens. The majority of allergies (90%) can be limited to a few triggering substances. Allergen labelling for food has been mandatory since November 25, 2005. Since then, certain ingredients that most frequently trigger food allergies in Europe must be labelled on packaged foods. Labelling must also be carried out if the allergenic ingredients only enter the food indirectly via other ingredients.