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FDA Food Allergen Labeling Part 2


Definition of “tree nuts” mentioned under the term “major food allergen”

The following are considered “tree nuts” for purposes of section 201(qq). The name listed as “common or usual name” should be used to declare the specific type of nut as required by section 403(w)(2).

nuts

 

Common or usual name Scientific name
Almond Prunus dulcis (Rosaceae)
Beech nut Fagus spp. (Fagaceae)
Brazil nut Bertholletia excels (Lecythidaceae)
Butternut Juglans cinerea (Juglandaceae)
Cashew Anacardium occidentale (Anacardiaceae)
Chestnut (Chinese, American, European, Seguin) Castanea spp. (Fagaceae)
Chinquapin Castanea pumila (Fagaceae)
Coconut Cocos nucifera L. (Arecaceae (alt. Palmae)
Filbert/hazelnut Corylus spp. (Betulaceae)
Ginko nut Ginkgo biloba L. (Ginkgoaceae)
Hickory nut Carya spp. (Juglandaceae)
Lichee nut Litchi chinensis Sonn. Sapindaceae
Macadamia nut/Bush nut Macadamia spp. (Proteaceae)
Pecan Carya illinoensis (Juglandaceae)
Pine nut/Pinon nut Pinus spp. (Pineaceae)
Pistachio Pistacia vera L. (Anacardiaceae)
Sheanut Vitellaria paradoxa C.F. Gaertn.
(Sapotaceae)
Walnut (English, Persian, Black, Japanese, California), Heartnut Juglans spp. (Juglandaceae),

 

Definition of ‘species” of fish or Crustacean shellfish for purposes of section 403(w)(2)

salmon

 

A declaration of the “species” of fish or Crustacean shellfish for purposes of complying with section 403(w)(2) should be made using the acceptable market name provided in FDA’s The Seafood ListThe Seafood List is a compilation of existing acceptable market names for imported and domestically available seafood. We note, however, that if a “Contains” statement is used to declare the source of the fish or Crustacean shellfish, we would not object to just the type of fish or Crustacean shellfish being used, e.g., “Contains salmon” or “Contains trout.”

Definition of ‘wheat” for purposes of Section 201(qq)

The term “wheat” in Section 201(qq) means any species in the genus Triticum. Thus, for the purposes of Section 201(qq), wheat would include grains such as common wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), club wheat (Triticum compactum Host.), spelt (Triticum spelta L.), semolina (Triticum durum Desf.), Einkorn (Triticum monococcum L. subsp. Monococcum), emmer (Triticum turgidumL. subsp. dicoccon (Schrank) Thell.), kamut (Triticum polonicum L.), and triticale (x Triticosecale ssp. Wittm.).

Source FDA

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Click here to read Part 1 of the Blog

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