Quality
Allergen Labelling for Chocolate and Wafers: What Export Markets Expect
Allergen information is one of the most common reasons a label is questioned. This guide explains what importers should check on chocolate and wafer packs before a shipment leaves the factory.
By Ender Çikolata Team Published 1 min read
Chocolate and wafers often contain or may come into contact with milk, nuts, peanuts, gluten, soy and eggs. Importing countries require clear allergen declarations, and the format differs between markets.
Common allergens in confectionery
- milk and milk products
- peanuts and tree nuts such as hazelnuts and almonds
- gluten-containing cereals in wafers and biscuits
- soy, often as an emulsifier
- eggs in some fillings and wafer recipes
Contains and may-contain statements
A "contains" statement lists allergens that are ingredients. A "may contain" statement warns about cross-contact. Some markets regulate how these appear, so confirm the wording with your authority.
What importers should check
- the ingredient list and allergen statement against the product specification
- the language and font size required in your country
- consistency between the pack, the carton and the documents
- the allergen information you give to retailers
Do it before printing
Labels are printed at the factory, so agree the allergen text and languages before production; see the export documents checklist. For bars with peanuts or other nuts, see nougat and caramel bars.
Frequently Asked Questions
Is "may contain" mandatory?
It depends on the market. Ask your authority how cross-contact statements are treated.
Does a gluten-free claim apply to wafers?
Wafers are made from wheat, so they are not gluten-free. Check each product's information.
Who is responsible for the label?
Both the manufacturer and the importer have responsibilities. Agree the text in writing before production.