The nine major food allergen categories are milk, eggs, fish, crustacean shellfish, sesame/sesame seeds, tree nuts, peanuts, wheat, and soybeans.
Because of the potential for hidden allergen contamination (foods containing allergens made in the same plant as allergen-free products), the program cannot automatically determine the allergen content of foods; hence users must determine this themselves. Allergens can be assigned directly to food ingredients and then used in creating recipe formulations. Allergens can also be assigned and managed from the Recipe level.
See our tutorial here
Because we do not make judgment calls on allergens, all Ingredients are initially assumed to contain ALL allergens and will appear as such on your Label unless you have already changed them in the individual ingredients. Your task, then, is to remove unnecessary allergens.
Remove Allergens
User-added Allergens will appear in the Allergens folder, in blue text. If you check a user-added allergen, it will appear in the Allergen Statement or the Additional Allergen statement, depending on what you selected when you created it. If it has been selected for the "May Contain" statement, "May Contain" will appear in parenthesis after the allergen. Edit these as you would regular allergens.
Add an allergen