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■What are specific raw materials? Allergens are antigens that cause allergies. Among them, foods that are clearly known to trigger food allergy symptoms and are deemed necessary to be labeled due to the number of cases and severity are referred to as "specific raw materials." The eight items that fall under this category are milk, eggs, wheat, buckwheat, crab, shrimp, peanuts, and walnuts. ■What is the difference between "items equivalent to specific raw materials"? While labeling specific raw materials is "mandatory," items equivalent to specific raw materials are those for which there are a considerable number of cases and severe symptoms, but fewer than specific raw materials, so labeling is "recommended" as much as possible. Almonds, abalone, squid, soybeans, and apples are among the 20 items that fall under this category. ■Can the list of specific raw materials change? Walnuts were originally classified as "items equivalent to specific raw materials," but they were added to the specific raw materials list in March 2023. The list of specific raw materials can increase over time. Please feel free to reach out with any inquiries regarding the latest labeling rules.

■What are the top 5 allergy cases? According to data from the Consumer Affairs Agency for the fiscal year 2021, the number of allergy cases related to specific ingredients ranked as follows: 1st place - chicken eggs with 2028 cases, 2nd place - milk with 1131 cases, 3rd place - tree nuts with 819 cases, 4th place - wheat with 533 cases, and 5th place - peanuts with 370 cases. ■What is the breakdown of tree nuts? Out of the 819 cases of tree nuts in 3rd place, walnuts accounted for 463 cases, making up 56%, followed by cashews with 174 cases and macadamia nuts with 45 cases. These numbers justify why walnuts are included as a specific ingredient. ■Do trends change by age? Allergies to chicken eggs are overwhelmingly high at 60.6% in infants, and as individuals grow older, allergies to shellfish increase, with wheat and shellfish becoming more prevalent in those aged 18 and above. Allergies can become severe if not managed properly, so it is important to acquire accurate knowledge. Please feel free to consult us first.

■What exactly is a sweetener? Sweeteners are components that provide sweetness to food. They can be categorized into two types: "sugar-based sweeteners," which include sugars like sugar and starch-derived sugars, and "non-sugar-based sweeteners," which include natural sweeteners like stevia and synthetic sweeteners like acesulfame potassium and sucralose. Sugar itself is considered a legitimate sweetener in this classification. ■So, is sugar an additive? In fact, according to the rules for ingredient labeling on processed foods, sugar is listed as a raw material rather than an additive. The labeling rules state that the ingredients before the "／" are raw materials, while those after it are additives, placing sugar on the raw materials side of this boundary. ■It's interesting that one component can have two faces! While it has the properties of a sweetener, it is treated as a raw material in labeling. This discrepancy indicates that the rules for food labeling categorize components based on their usage and origin, rather than whether they are sweet or not. When looking at the ingredient list on the back of a package, paying attention to the position of the "／" can reveal the composition of that food. Please feel free to reach out for any inquiries.

■What are color additives in the first place? Color additives are pigments used to add color during the manufacturing and processing of food, and they can be synthetic or natural. Colors are said to influence appetite and visual impressions, and by adding color additives to foods that are difficult to maintain their color for long periods, appealing colors and color retention are achieved. ■What are some representative synthetic color additives? Synthetic color additives from the tar category include "Red 2," used in soft drinks and confectionery, "Yellow 4," used in traditional Japanese sweets and beverages, and "Blue 1," used in confectionery and soft drinks. Red 2 is banned in the United States, Yellow 4 is regulated in Europe, and Blue 1 is banned in Europe. ■It's interesting that judgments differ between Japan and overseas! In Japan, the use of color additives is permitted with an established ADI (Acceptable Daily Intake), and they are not completely banned. However, some foods may have restrictions on their use, indicating that the degree of regulation on color additives varies by country and food. Please feel free to consult us first.

■What are preservatives in the first place? Preservatives are a type of food additive. Food additives include various types such as preservatives, flavorings, colorings, and antioxidants, all of which are scientifically evaluated for safety and "usefulness," and only those recognized by the Minister of Health, Labour and Welfare are permitted for use. ■What are some typical preservatives? 1. Sorbic acid: Highly safe and used for a long time, derived from components found in the unripe fruit juice of the rowan tree. 2. Benzoic acid: Recognized for its bacteriostatic effect in 1875, it has been used for a long time. 3. Propionic acid: Effective against mold but less effective against yeast, used in bread and Western confections. 4. Nisin: An antibacterial peptide produced by lactic acid bacteria, used in meat products, cheese, and whipped cream. ■I see, preservatives exist to prevent food poisoning! The most important role of preservatives is to reduce the risk of food poisoning. While additives are often a concern regarding their impact on the human body, they are essential for preventing food poisoning, which is why consumers can safely purchase safe products. Please feel free to consult us first.

■What is the purpose of sulfur dioxide in the first place? Sulfur dioxide has two roles. One is its antioxidant effect, which utilizes its property of easily binding with oxygen to prevent the oxidation of wine and to recover from deterioration by binding with acetaldehyde produced from alcohol oxidation. The other is its sterilizing effect, which helps in the prevention and treatment of bacterial contamination. ■Is sulfur dioxide really the cause of hangovers? In the past, there was a theory that the antioxidant (sulfur dioxide) was the cause of headaches, but in recent years, biogenic amines such as histamine and tyramine found in wine are considered the main culprits. Histamine, which dilates blood vessels, and tyramine, which constricts them, can both lead to migraines. ■I see, even natural wine contains sulfur dioxide! Sulfur dioxide is naturally produced during the fermentation process of yeast at around 10 mg/L without any addition, and labeling is only required for levels above 10 mg/L. Many wines that appear to be additive-free actually keep their levels below the labeling threshold through methods such as heat treatment, filtration, and the use of specialized yeast. Please feel free to consult with us first.

■What is "carryover" in the food industry? Unlike the rollover funds in lotteries, carryover in the food industry refers to additives that are present in the raw materials but do not have an effect in the food used due to their trace amounts, and therefore are exempt from labeling by law. ■What does that specifically mean? For example, soy sauce used as an ingredient in rice crackers contains preservatives, but the amount is so minimal that it has little to no impact on the rice crackers themselves, so there is no need to list preservatives in the ingredient declaration for the rice crackers. ■I see, it doesn't necessarily mean that additives in raw materials are displayed as they are! In the sense of "remaining," it is similar to the carryover in lotteries, but in terms of food labeling rules, it is a completely different system. At Torii, we custom blend and measure seasoning liquids and food additives according to our customers' requests. Please feel free to consult with us.