Kids with food allergies CAN eat candy!

What allergens are found in candy?

A variety of ingredients can be used in candy, some of which are allergenic to some individuals. The three most frequently used allergenic ingredients in candy are milk, peanuts and tree nuts such as almonds, hazelnuts and pecans. Milk ingredients include whey, lactose, skim milk powder, casein, and milk fat. Wheat is used in licorice, some caramels and in candies that contain a cookie component. Eggs are used in some frosted confections and some nougats. Soy lecithin can also be found in some candies but especially in chocolate.

How can we determine if a candy contains an allergen?

If you have a food allergy, you should be vigilant about reviewing ingredient statements on all food packages, including candy. Starting in January 2006, new labeling requirements stemming from the 2004 Food Allergen Labeling and Consumer Protection Act went into effect. Allergens in foods including candy will be labeled in commonly understood terms to make it easier for the allergic consumer to find the most common allergenic ingredients on the label. Companies will have two options available by which they can inform consumers of the common allergenic ingredients. For example, milk-derived ingredients such as whey could either be described as “whey (milk)” or placed in a “Contains <allergen>” statement at the end of the ingredient listing. The only exception to this is if milk is already stated for other reasons within the ingredient declaration.

Why do candy labels contain advisory statements, such as “may contain peanuts?”

The vast majority of candy manufacturers make more than one type of candy using the same machinery. For example, the same equipment might be used to make butterscotch hard candies containing milk and starlight mints that do not contain milk. A company might also use the same equipment when making different seasonal products – for example, peanut butter-filled eggs at Easter and marshmallow-filled Santas at Christmastime. These companies clean the equipment very thoroughly after making one product before beginning production of another. However, there are often many nooks and crannies in some equipment that are difficult or impossible to reach fully. Therefore, despite a lengthy and thorough cleaning, the company may still consider that a risk exists that some allergen residue may remain on the equipment and thus choose to label with a “May Contain <allergen>” statement.

Chocolate presents some unique challenges for candy makers. Chocolate itself is very viscous and tends to stick to the surfaces it comes into contact with, such as pipes and mixers and other equipment used in making candy. Cleaning these surfaces is sometimes difficult because in most instances water is not used. Introduction of water into chocolate is typically avoided since it can result in a potential microbiological hazard for the majority of consumers.

In addition, when water comes into contact with chocolate, it causes the chocolate to “freeze,” thereby making it even more difficult to remove the chocolate from the equipment surface. Therefore, candy manufacturers using chocolate will often use dry cleaning methods such as air, brushes and towels or will use extra non-allergen containing chocolate to flush through the equipment system. These cleaning procedures are so arduous that they may require the manufacturer to shut down the equipment for multiple days. Even after this type of extensive effort, many manufacturers cannot be certain that all allergen-containing chocolate has been removed, especially if the chocolate contained peanuts or treenuts.

A lot of chocolate is used in the candy industry to enrobe or cover candy. A special machine called an enrober pours chocolate over moving conveyor belts containing candies to be covered in chocolate. Chocolate that is not used to coat the candy is then re-circulated and poured over the next batch of candy. The volume of chocolate used in these operations is up to 10 times the amount that is actually applied to the candy centers and can exceed several tons. If the candy being coated contains peanuts then there are two ways peanuts could come into contact with subsequent candy made on the same enrober. First, the re-circulated chocolate may have come into contact with the peanuts in the candy and thus could contain peanut residue. Second, peanuts from the candy could get lodged into crevices in the enrober and then come into contact with subsequent batches of candy that were not meant to contain peanut. Candy manufacturers use good manufacturing practices to produce the product and to clean the equipment after use. However, in both of these instances the candy manufacturer might be prudent to label the candy made on that enrober with “May contain peanuts” or “made on equipment that also processes peanuts.”

Candy manufacturers depend on the ability to use such label statements to protect consumers with food allergies. Those statements are the industry’s way of telling the allergic consumer that, despite our best efforts to produce a candy free of unintentional allergens, the particular candy in question is not a good choice for them if they are allergic to the allergen mentioned.

Are there candies that don’t contain allergens?

There are candies that don’t contain allergens. For example, most jelly beans, chewing gum, mints, many hard candies and most chewy type candies such as gummy bears, fruit gems, and Swedish fish don’t contain any allergenic ingredients. Even with these types of candies however, allergic consumers should always read the back of the label to determine if the candy contains an allergen or may have been produced on equipment that processes allergens.

There are chocolates on the market that do not contain peanuts and that do not bear allergen advisory statements for peanuts. It is more difficult to find chocolate that doesn’t contain milk because milk fat is often added to impart desirable flavor and texture characteristics. Even most dark chocolates contain milk fat.

What is the industry doing to support allergic consumers?

Through the National Confectioners Association (NCA), the candy industry has been a supporter of the Food Allergen and Anaphylaxis Network for many years. Specifically, the NCA is a sponsor of FAAN’s Consumer Registry Program and Food Allergy Awareness Week.

NCA has sponsored numerous educational workshops for candy manufacturers and is currently developing an introductory educational program that candy manufacturers can use to train their employees – so everyone in the candy-making process understands the importance of controlling allergens in candy production.

The candy industry is committed to providing consumers with safe and wholesome food products. Our members are keenly aware of the challenges that food allergens present and have comprehensive quality assurance programs in place to ensure product safety. The candy industry is making every effort to clearly inform food-allergic consumers so appropriate choices can be made.

About NCA

The National Confectioners Association represents more than 700 companies that manufacture and market the vast majority of chocolate and non-chocolate confectionery in the United States.