It’s complicated… In most of EU we’re still on the “may contain…” train, and reality is any food maker with enough product lines will have a decent number of t

It’s complicated… In most of EU we’re still on the “may contain…” train, and reality is any food maker with enough product lines will have a decent number of them with allergens. The list of major allergens is about 10~20 ingredients, and if you’re a chocolate or candy maker for instance you’ll probably hit more than half of them. I mean, even thinking of local bakeries, they’ll have a range of products that just spans so many allergens. They’ll do their best to avoid cross contamination from the start, but being _absolutely sure_ there is none is a level of commitment that is crazy high, and would be probably only achieved by completely dropping most of the allergens (no more peanut flavored chocolates, no more almonds…). My family has allergies so we have a few brands and shops we follow closely, and all their products are marked as “made in factory also using…” and “may contain traces …”. While it’s vague, we never had any issue with their products, but also know we shouldn’t eat them in situations we can’t react. That is to me the best balance that seems realistic to achieve.