ALLERGENS

The EU Food Information for Consumers Regulation outlines 14 allergens (and products of them) that must be labelled or indicated as being present in foods. It is usual practice for special

dietary menus to be in place or allergy tables to show which meals contain which allergenic ingredients. These are:

MOLLUSCS(clams, mussels, whelks, oysters, snails and squid)

CRUSTACEANS(prawns, crabs, lobster,

crayfish)

EGGS

FISHPEANUTS

SOYBEANS

NUTS(almonds, hazelnuts, walnuts,

cashew, pecan, Brazil, pistachio, macadamia)

CELERY(including celeriac)

LUPIN

SESAME SEEDS

MUSTARD

SULPHUR DIOXIDE

MILK(including lactose)

CEREALS CONTAINING GLUTEN (wheat, rye, barley,

oats, spelt or khorasan)

Allergens and the food products they are commonly found in.

FishSuch as: Cod, salmon, pollock, herring and wolf-fish share similar allergy-inducing proteins and are therefore

very likely to cross-react as people who are allergic to one type of fish have a high chance of reacting to

others (Torres Borrego et al., 2003).

Found in: paella, spring rolls and fried rice; salad dressings and sauces, e.g., seafood soups, soy, barbeque

and Worcester sauce.

Cereals containing gluten

Such as: wheat (all forms, including durum, semolina, spelt, kamut, wincorn and faro), barley rye, oat, malt,

couscous.

Found in: bread, baked goods, baking mixes, pasta, breadcrumbs, crackers, beer, malt co�ee, muesli mixes,

gluten-based additives, spreads, seasonings and condiments, sauces, chocolate bars, drinks containing

cocoa, surimi, hydrolysed wheat protein.

Each source of gluten must be separately identified.

CrustaceansSuch as: shrimp (crevette), prawns, crab, crayfish and lobster.

Found in: shrimp paste, fish stock and seafood flavourings

Egg

Such as: albumin, egg (dried, powdered, solids, white, yolk).

Found in: meringue, mayonnaise, pasta, creamy sauces and salad dressings, e.g., tartare, hollandaise, and

baked goods.

Peanuts

Such as: ground nuts, beer nuts, monkey nuts, arachis oil, kernels, mandelonas, peanut protein

Found in: vegetarian meat substitutes, hydrolysed plant or vegetable protein, sauces and dressings, (e.g.,

chilli, pesto, gravy, mole, enchilada, satay), sweets, cereals and some cooking oils.

Soy/SoybeanSuch as: soya, soybean, soy protein, textured vegetable protein, edamame, bean curd, tofu, soy lecithin.

Found in: soybean butter, soy milk, soy oil, hydrolysed vegetable, soy protein sauces (e.g., teriyaki), miso,

cereals, vegetarian dishes and some cooking oils.

Milk

Such as: casein, whey, lactose, milk protein

Found in: milk powder, buttermilk, yoghurt, cream, ice cream, cheese, curds, custards, butter, ghee and

butter fat, margarine.

Celery

Such as: celery stalk, celery leaf, celeriac and celery seed.

Found in: celery salt, vegetable juices containing celery, spice mixes, curry, bouillons, soups, stews,

sauces, processed meat products, sausages, salads such as Waldorf salad, vegetable salad, potato

salad with bouillon, savoury snacks.

Sesame

Such as: benne (benne seed, benniseed), gingelly oil.

Found in: sesame oil, bread, crackers, cereals, dips, (e.g., hummus), stews and stir fries and tahini paste.

Lupin

Such as: lupine, lupin flour, lupin seed, lupin bean.

Found in: lupin flour, lupin seed, lupin bean, baked goods such as pastries, pies, wa�es, pancakes, pasta

products, pizzas, vegetarian meat substitutes, lupin sprouts.

NutsSuch as: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or

Queensland) nuts.

Found in: tree nut oil, marzipan, nougat, nut extracts, paste or butters, chocolate and chocolate spreads,

vegetarian dishes, salads and dressings, marinades, mortadella (may contain pistachios), cereals and

crackers.

Each type of nut must be separately identified. It is also good practice to add ‘nut’ in brackets if it is not

obvious that the nut is a nut e.g. almonds (nuts).

MustardSuch as: mustard seed, mustard leaves, mustard flower, mustard oil, sprouted mustard seeds, mustard

powder.

Found in: sausages, processed meat products, roulade, spice mixes, pickles, marinades, soups, sauces,

chutneys, delicatessen salad, some mayonnaise, barbecue sauce, fish paste, ketchup, tomato sauce, piccalil-

li, pizza, salad dressings, Indian food including curries.

Sulphur Dioxide/SulphitesSuch as: preservatives used in dried fruit, wine, beer, cider and meat products.

Other names for sulphur dioxide: potassium bisulphite or metabisulphite, sodium bisulphite, dithionite, metabisulphite or sulphite. E220-228 (European additive numbers).

MolluscsSuch as: clams, cockles, mussels, octopus, oysters, snails, squid (calamari), and scallops.

Found in: oyster sauce, �sh sauce, stock, soups and stews.

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