Making Chocolate Better

Allergen information

At Mars, we have a comprehensive allergen management program that includes extensive training, ingredient evaluation, product testing and thorough equipment cleaning procedures.

Food labels play a key role and we make every effort to ensure our food labels are truthful and accurate.

Our goal is to provide you with safe, high quality chocolate treats, and we know that food labels play a key role in protecting you.

We adhere to a strict labelling protocol on allergens. This protocol comprises of two parts:

1. Labelling of allergens that are part of the recipe:


We will always declare the presence of any of the top eight allergens whenever they are part of the recipe, regardless of the source. This includes major ingredients, such as milk and wheat, and minor ingredients, such as flavours and colours.


We label these allergens in commonly understood terms at least once in the ingredient listing. For example, we will declare casein as milk.

2. Use of "may be present ..." labelling:


We use all reasonable means to eliminate allergen cross contact. However, in the interests of those with allergens, we use “may be present” statements where the protein from any one of the top eight allergens could be unintentionally transferred from one product or ingredient to another.

It is critical that everyone with a food allergy always reads the label, even when they are familiar with the branding on the front of pack, as it is the best source of information on ingredients and allergens.

If you have a food allergy, you should pay special attention when buying parallel imported chocolate confectionery, as it may not be made using the same ingredients as the local product. While food importers are required by the food regulations to ‘over-sticker’ to ensure that all ingredients and allergens are declared and to provide details of the importer, this does not always happen and therefore puts lives at risk.

Allergens - PDF 38k