Navigating food labels can feel like deciphering a secret code, especially when you have a child with food allergies or sensitivities. While Lunchbox Buddy carefully curates our snack selections, we are not an allergen-free facility, and we source from various third-party manufacturers.

Therefore, it is crucial that parents read the labels on every snack before packing it. Here is a guide on how to approach ingredient and allergen labels effectively.

The Ingredients List: Order Matters

In South Africa, food labelling regulations dictate that ingredients must be listed in descending order of mass. This means the ingredient present in the largest amount is listed first, and the smallest is listed last.

  • If sugar is the first or second ingredient, the product is likely quite sweet.
  • If you are looking for whole grains, ensure terms like ‘wholewheat’ or ‘oats’ appear early in the list.

Spotting the Allergens

Common allergens (like peanuts, tree nuts, cow’s milk, egg, soya, and wheat) must be declared on the packaging. Manufacturers typically do this in two ways:

  1. Bold Text: Highlighting the allergen within the ingredients list (e.g., Ingredients: Water, Wheat Flour, Sugar, Milk Powder).
  2. Contains Statement: A clear summary directly below the ingredients list (e.g., Contains: Wheat, Milk, Soya).

The ‘May Contain’ Warning

This is perhaps the most frustrating phrase for allergy parents. A statement like “May contain traces of peanuts and tree nuts” or “Produced in a factory that processes egg” means the allergen is not an intentional ingredient, but cross-contamination could have occurred during manufacturing.

  • For severe allergies (anaphylaxis): A “may contain” warning usually means the product is unsafe.
  • For mild intolerances: Some parents may choose to allow these items, but this is a strictly personal medical decision. When in doubt, consult your paediatrician.

Hidden Names for Common Allergens

Sometimes, allergens masquerade under scientific or lesser-known names.

  • Dairy: Look out for casein, whey, lactose, or ghee.
  • Egg: Albumin, globulin, or lecithin (although soy lecithin is more common).
  • Wheat/Gluten: Bran, semolina, spelt, or malt extract.

A Final Reminder: Manufacturers can change recipes without warning. A snack that was safe last month might have a new “may contain” warning this month. Always make it a habit to quickly scan the label of every item in your Lunchbox Buddy box!