Reading ingredient labels while you shop
Four things worth knowing about how ingredient lists work — and how to use FoodBuddy at the shelf without slowing your shop down.
How ingredient lists actually work
Ingredients are listed by weight, descending — the first three tell you most of the story. In the EU, the 14 regulated allergens must be emphasized (usually bold) inside the list. “May contain” statements are voluntary trace warnings, not part of the recipe. And recipes change: the same product can have a different list next month, which is why the label in your hand always beats any database.
Why the same substance has many names
Milk protein can appear as casein or whey; soy can hide in lecithin; FODMAP-relevant sweeteners appear as E-numbers. Recognizing these alternative names is the actual skill of label reading — our intolerance and allergen guides list the common ones per topic.
Using FoodBuddy at the shelf
Set up your profile once: switch on the interest areas that matter to you and pick a sensitivity level per area. In the store, point the scanner at the ingredient panel — the list is read on-device and matching terms are highlighted with the reason for each match. No signal in the store? Everything works offline. Prefer not to scan? Look the product up by barcode or category instead.
FoodBuddy shows you where to look; the decision stays with you. Check the highlighted terms against the physical label, use the alternative-name details to understand what you are seeing, and when it concerns your health, follow the guidance of qualified professionals — not an app.
A calm routine that works
Pick up product → scan the panel → glance at highlights → verify on the label → decide. After a few shops the app becomes what it is meant to be: a reading aid that makes the label understandable, not another screen demanding attention.
Related: All features · How to read food labels (full guide) · Methodology