Dairy (Milk Products)
- This allergen involves milk or milk-derived ingredients, which can be present as butter, cream, or whey derivatives.
- Even if not obvious, cross-contact in production facilities may introduce trace dairy proteins.
Soy
- Soy components, like soy lecithin, are often used as emulsifiers, helping to mix ingredients evenly.
- Consumers with soy allergies should check for any labeling or advisory notices regarding soy cross-contamination.
Wheat (Gluten)
- Wheat contains gluten, a protein that can cause severe reactions in individuals with celiac disease or gluten sensitivity.
- Even if wheat is not a primary ingredient, shared equipment can lead to inadvertent gluten presence.
Peanuts
- Although peanuts are not a direct ingredient in Starburst, many confectionery facilities handle peanuts.
- This possibility of cross-contact can pose a serious risk for those with peanut allergies.
Tree Nuts
- Tree nuts such as almonds, walnuts, or cashews are common allergens that can be present due to shared manufacturing lines.
- Even a small amount of tree nut residue can trigger allergic reactions in sensitive individuals.
Eggs
- Eggs are recognized as a common allergen and may be used as binding agents or in flavor formulations in some candy products.
- Cross-contact risks in facilities processing egg-containing products necessitate caution for egg-allergic consumers.
.jpg)
