Free Range Egg Yolk
Egg yolk is a whole food and a major food allergen requiring labeling under FALCPA. Raw egg yolk carries a small risk of Salmonella; pasteurized products mitigate this.
What it is
The yolk portion of chicken eggs from hens raised in free-range conditions.
Emulsifier, thickener, color, and richness; nutritional source of fat, protein, choline, and fat-soluble vitamins.
Why it's flagged
- egg allergen
- Salmonella risk if raw/undercooked
What regulators actually say
"FDA's Egg Safety Rule (21 CFR 118) requires producers to follow procedures designed to prevent Salmonella Enteritidis contamination."
"Eggs are one of the major food allergens."
Regulatory status
United States — FDA
Whole food; egg is a major food allergen under FALCPA. FDA Egg Safety Rule (21 CFR 118).
European Union — EFSA
Egg listed as Annex II allergen under EU 1169/2011.
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