Allergens can sneak in from an ingredient supplier, from not properly cleaning equipment during a changeover from one allergen-containing material to another, from a labeling error or from a new supplier who has not been properly vetted.
How do you keep flavors which are generally recognized as safe, safe? Flavors, flavor ingredients and flavor systems are almost always generally recognized as safe (GRAS) once they are out in the trade. This is because of a rigorous evaluation system at the company itself (typically) and through the collaborative efforts of the expert panel at the Flavor and Extract Manufacturers Association (FEMA). Hence, flavor ingredients going into food can be assured to be toxicologically benign. Safe.
