What are hidden allergens in food products and where do they hide?

Hidden allergens are components or traces of health-hazardous substances that end up in finished food unnoticed by the consumer. This can happen both at the industrial production stage due to the use of complex technological additives, and during food preparation in public catering establishments. For people with severe forms of allergy, even a microscopic amount of such a substance can trigger a dangerous reaction, making the ability to find hidden threats a vital skill.

Most often, manufacturers use various disguised names for allergens in the ingredient lists. For example, milk can be hidden behind terms such as whey protein, caseinate, lactoglobulin, or dried milk whey, which are added to improve the texture or taste of completely unexpected goods such as sausages, chips, or sauces. Eggs are often present in pasta, baked goods, mayonnaise, and certain types of coffee in the form of egg powder, lysozyme, or albumin. Gluten can be found in soy sauce, crab sticks, sausage products, and even in certain types of spices as an anti-caking agent.

Cross-contamination in food production facilities poses a particular hazard, when the same processing line is used to manufacture different goods. On labels, this is often indicated by phrases like may contain traces of nuts or produced in a facility that processes soy. Such warnings are voluntary, but ignoring them can lead to severe consequences. To protect yourself, you should follow these safety rules: