List of 14 Identifiable Allergens

List of 14 Identifiable Allergens

Current UK legislation states that 14 allergens are identifiable and should be declared at the point of sale and/or on labelling in England, Northern Ireland and Wales.

These are currently:

  1. Celery – This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.
  2. Cereals containing gluten – Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.
  3. Crustaceans – crab, lobster, prawns and scampi are crustaceans. Crustaceans can also be in foods such as shrimp paste, which is often used in Thai and south-east Asian salads and curries.
  4. Eggs – often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.
  5. Fish – found as an ingredient in many foods, ready meals, as well as in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.
  6. Lupin -Lupin – Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.
  7. Milk – Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.
  8. Molluscs – including squid, whelks, mussels, winkles and land snails. May also be found in fish stews and oyster sauce.
  9. Mustard – liquid mustard powder and seeds – may be found in breads, curries, marinades, meat products, pre-made meals, salad dressing, pickles, sauces and soups.
  10. Nuts – Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which are grown on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.
  11. Peanuts – Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.
  12. Sesame Seeds – These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.
  13. Soya – Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.
  14. Sulphur dioxide (sometimes known as sulphites) – This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

Source: List of 14 allergens – FSA

Allergen guidance for food businesses

‘Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law.

This means that food business operators must:

  • provide allergen information to the consumer for both prepacked and non-prepacked food and drink
  • handle and manage food allergens effectively in food preparation.
  • Food businesses must make sure that staff receive training on allergens.

Further information: Allergen guidance for food businessesFood Standards Agency

Last updated: 17 March 2023