The issue of mustard as an allergen in flour products is taking the form of a personalistic challenge in the current legal debate, which risks taking us out of food law. This situation does not help food operators who, once again, find themselves managing a complex regulatory situation, between trade needs and the usual media pressure. In simple terms, mustard is considered an allergen under EU regulations. Allergens must be mentioned in the label if they are intentionally used in food production and it is good practice to indicate their possible presence when, even if unintentionally, one fears their presence. This practice leads to the use of voluntary information.
A condition that does not help food operators who are victims of a complex regulatory situation
There is no standard on how to intentionally indicate the possible unintended presence of the allergen; despite the position taken at Codex, discussions continue to be rekindled from time to time. In short, the ordinary allergen rules apply to mustard. The question arises as to the origin of the current dense debate if, in the end, there are no new regulatory elements; therefore, one may wonder whether there is anything concealed, and if so, what it is.