Ep. 139: Understanding Food Allergy Labels and “May Contain” in the U.S.
Part of the series: Allergy, Asthma & Immunology Innovations Podcast
This podcast was made in partnership with Allergy & Asthma Network.
We thank Genentech for sponsoring this episode. While they support the show, all opinions are our own, and sponsorship doesn’t influence our content or editorial decisions. Any mention of brands is for informational purposes and not an endorsement.
LISTEN TO EPISODE 139:
Reading food labels can feel like a full-time job when you or your child has food allergies. Even when you know what to avoid, labels can still be confusing, especially when you run into “may contain” warnings.
In this episode, Marion Groetch, a registered dietitian with decades of experience in food allergy care and education, joins us to unpack all things food labels. Together, we break down U.S. allergen labeling laws, what parts of the package actually matter, and why “may contain” statements are a much grayer area than most people realize. We also share practical tips for navigating so-called “mystery ingredients” like natural flavors and oils, when it is worth contacting a manufacturer, and how to avoid being more restrictive than necessary while still staying safe.
What we cover in our episode about food labels:
What U.S. labeling laws require: How FALCPA and the FASTER Act protect families by requiring clear disclosure of the Top 9 major allergens.
Where allergy information actually lives on a label: Why the ingredients list and “Contains” statement matter most, and why front-of-package claims should be ignored.
What “may contain” actually means: Why these statements are voluntary and unregulated, and what that means for real-world decision-making.
Foods that fall outside labeling laws: Common situations where allergen labeling is not required, including deli foods, restaurant meals, airline meals, and alcohol.
How to avoid over-restricting your diet: Practical guidance on mystery ingredients, higher-risk products, and when contacting a manufacturer actually makes sense.
About our allergy label expert!
Marion Groetch, MS, RDN, is a registered dietitian and Associate Professor at the Icahn School of Medicine at Mount Sinai, where her work focuses on allergy and pediatrics. She is widely recognized for her expertise in food allergy nutrition and has trained clinicians internationally, holding leadership and advisory roles across the food allergy community.
Listen now! Apple Podcast • Spotify • Amazon Music
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Timestamps
Our episode looks at what people managing food allergies need to know about food labels and precautionary allergen labels.
01:20 Guest intro: Marion Groetch
02:20 What is a food label?
04:00 FALCPA basics and allergen listing
07:12 Foods not covered by FALCPA
10:50 What “may contain” means
13:25 How to understand “may contain” labels
16:25 When label reading becomes too restrictive
18:30 Handling “mystery” ingredients
22:40 Higher-risk products and cross-contact
24:15 Future regulation of “may contain” labels
25:40 January 2025 labeling updates
28:57 When to contact the manufacturer
33:50 Allergens outside the Top 9
