Issue link: http://read.dmtmag.com/i/437957
8 8 V I N E YA R D & W I N E RY M A N A G E M E N T | J a n - F e b 2 015 w w w. v w m m e d i a . c o m 8 8 V I N E YA R D & W I N E RY M A N A G E M E N T | J a n - F e b 2 015 w w w. v w m m e d i a . c o m M a n d a t o r y l a b e l i n g m a y b e o n t h e h o r i z o n f o r U . S . w i n e r i e s Allergens & Winemaking l l e r g e n l a b e l i n g o f foods has been a U. S. Food and Drug Administration (FDA) mandated practice since the enactment of the F o o d A l l e r g e n L a b e l - ing Consumer Protec- t i o n A c t ( FA L C PA ) i n 2004. Allergen labeling for alcoholic beverages has lagged in enactment due to some controver- sial issues first publicly debated in 2006, but labeling is moving closer to becoming mandatory in the U.S. O f f i c i a l l y, t h e F D A recognizes eight foods as being common for allergic reactions. These are defined in the FAL- C PA a m e n d m e n t s a s "milk, egg, fish, Crusta- cean shellfish, tree nuts, wheat, peanuts and soy- beans, as well as most ingredients containing proteins derived from these foods." It should be noted that in other c o u n t r i e s t h e o f f i c i a l allergen list may change. Sensitivities to these allergens can vary wide- ly from one person to another and a very broad range of substances can be allergens to sensitive individuals. O f t h e s o - c a l l e d FDA "Big 8" allergens, winemakers have the freedom to apply three based upon the Alcohol and Tobacco Tax and Trade Bureau (TTB) CFR 24.246 Materials Autho- rized for the Treatment of Wine and Juice: milk (casein), eggs (ovalbu- min or lysozyme) and fish (isinglass). In addi- BY DR. PETER SALAMONE SALAMONE SALAMONE