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The active ingredient that causes an allergy. Under EU law, labelling will be tightened-up by 2005, so all sub-ingredients in a food product must be listed. One example of this is sauces that might contain allergenic ingredients like eggs, milk or mustard. At the present time, such sub-ingredients don't have to be listed if they are part of a compound ingredient that makes up less than 25% of the product. Oil's will have to be clearly specified - and not simply listed as 'vegetable oil'; similarly, the source of a natural flavour - such as nut - will have to be indicated, whole they can currently be labelled as 'natural flavour'.
The new rules will also cover alcoholic beverages, previously exempt from ingredient labelling. So, for example, sulphite (used as a preservative in many foodstuffs, including wines) will have to be indicated. See 'Allergy'
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