Allergens in food can cause serious, life-threatening symptoms, even in small quantities in sensitive individuals. Thus, safe detection of even the smallest traces of an allergen in a final product is important for quality assurance in the food industry. 14 food ingredients are responsible for 90% of all food allergies. Following EU Directive 2007/68/EC or 2000/13/EC, they must be reported on the package label when present in a product. In some countries limits exist, such as in Switzerland, where it is 1,000 ppm.