The eight most common allergens in food are milk, soy, eggs, wheat, peanuts, tree nuts, fish, and crustacean shellfish, accounting for 90% of allergic reactions to food.
If a food contains any of the top eight allergens, manufacturers must disclose the allergen in either the ingredients list or below the ingredients in a note, for example, "Contains: milk."
However, this requirement only applies to _____.
food products regulated by the Organic Food industry
food products regulated by the U.S. Department of Agriculture
food products regulated by the Federal Food Additives board
food products regulated by the Food and Drug Administration
