Food Allergies & Sensitivities

We ask customers/consumers to please refer to the ingredient statement for accurately determining allergens in our products. We do not issue letters/lists regarding this subject because letters are only as good as the day they are written. As we all know, production lines change continuously, as well as manufacturing facilities, and we cannot rely on a letter to be continually accurate. We can, however, rely on ingredient statements. The FDA requires that allergens be declared in the ingredient declaration, and if there’s a risk of a peanut or any other allergen, it will be called out in the statement.


The Food Allergen and Consumer Protection Act, which took effect Jan. 1, 2006, requires food manufacturers to identify the presence of any of the eight major food allergens: milk, egg, peanuts, tree nuts, fish, shellfish, wheat and soy. As a result of the law, food manufacturers and operators are changing their products and menus to accommodate diners who have food allergies. Kraft has made it easier for you to recognize potential allergens in ingredients by adding food allergy warnings to labels. Kraft has also removed allergens from many of its products.

Student Food Allergies

Ensure that your students can enjoy foods that are safe for them. Get useful tip for managing student food allergies at the newly updated website from The Food Allergy and Anaphylaxis Network (FAAN).