Allergens

[Guest guest]

I've been looking at the recipes in the files. There is one more

problem I can see with adding too many symbols. Quite a few of the

recipes call for commercial products (chicken-style boullion, soy &

rice milks, soy creamers and so on) many of which may contain (or be

derived from) allergens themselves. I am unfamiliar with most

products from the US, and thus their ingredients. It may be

dangerous to label something as being free of an allergen when one

of the ingredients in the recipe may itself actually contain a

problem food.

The labelling should work with the recipes with only fresh veggies,

herbs, beans etc in the ingredients, but I'm not so sure about all

the others.

Anyone have any thoughts on this ?

 

Kim.