Allergen labelling<\/strong> is a central component of food information and ensures that consumers can quickly and clearly identify potentially allergenic ingredients. The basis for this is the EU’s Food Information Regulation (FIR)<\/strong>. It obliges all food manufacturers to clearly highlight the 14 most important allergens<\/strong> – including gluten, eggs, milk, nuts, celery, mustard and sesame – in the list of ingredients. <\/p>\n\n For food brands, producers and restaurants, this is not only a legal obligation, but also an important contribution to safety, transparency and trust. Consistent and clearly structured allergen communication also strengthens brand perception and prevents misunderstandings among consumers. <\/p>\n\n Clarity, legibility and harmony between regulation and design<\/strong> play a decisive role, especially on packaging. Here, allergen labeling is directly linked to areas such as packaging design<\/strong>, product communication<\/strong> and brand experience<\/strong>. <\/p>\n\n