The 14 allergens
UK food law names 14 allergens that food businesses must give information about. This page lists each one, with the everyday foods it often turns up in.
Use this page to train staff, or as a checklist when you go through your recipes. The examples are common places to find each allergen. They are not complete lists. Always check your own recipes and the labels on the products you buy.
Celery
Celery stalks, leaves and seeds, and celeriac. Often found in soups, stocks, stock cubes, gravy, salads and some spice mixes and celery salt.
Cereals containing gluten (wheat, rye, barley, oats)
Bread, wraps, pasta, pastry, cakes, biscuits, batter and breadcrumbs. Also flour used to thicken sauces and gravy, and beer.
Crustaceans (prawns, crab, lobster)
Prawns, crab, lobster, langoustine, scampi and crayfish. Can also be in shrimp paste, used in some curries and Asian dishes.
Eggs
Mayonnaise, quiche, cakes, meringue, fresh pasta and some sauces. Egg is often brushed on pastry and bread to glaze it.
Fish
Any fish, including haddock, salmon and tuna. Also fish sauce, anchovies in Caesar dressing and pizza, and Worcestershire sauce.
Lupin
Lupin seeds and flour. Can be in some breads, pastries and pasta, and in gluten-free products.
Milk
Milk, butter, cheese, cream, yoghurt and ice cream. Also milk powder, and dishes glazed or finished with butter or cream.
Molluscs (mussels, oysters, squid)
Mussels, oysters, scallops, squid, octopus and whelks. Also oyster sauce, used in many stir-fries.
Mustard
Mustard, mustard powder and seeds. Often in mayonnaise, dressings, marinades, sauces, chutneys and curries.
Peanuts
Peanuts, peanut butter and groundnut oil. Can be in satay, curries, cakes, biscuits and some vegetarian dishes.
Sesame
Sesame seeds and oil, and tahini. Found in hummus, seeded bread, breadsticks and many stir-fries and salads.
Soybeans
Tofu, edamame, soya milk, soy sauce and miso. Soya flour and soya lecithin are common in bread, chocolate and processed food.
Sulphur dioxide and sulphites
Used to keep food fresh. Common in wine, beer, cider, dried fruit, sausages, some soft drinks and pickles.
Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts)
Nuts on their own, and in cakes, biscuits, praline, marzipan, pesto, nut oils, granola and some curries and sauces.
Hidden sources to watch for
Most allergen mistakes do not come from the obvious ingredient. They come from something added along the way. These are the usual suspects in a busy kitchen:
- Stocks, gravies and stock cubes, which can hold celery, gluten cereals and more.
- Sauces and dressings, such as mayonnaise, pesto, soy sauce and Worcestershire sauce.
- Spice mixes and seasonings, which can contain mustard or celery.
- Glazes and finishes, such as egg wash on pastry or butter on vegetables.
- Garnishes, such as toasted seeds, nuts or a drizzle of sesame oil.
- Bought-in products, such as bread, wraps, sausages and desserts, where the recipe can change without notice.
- Drinks, including milk alternatives, syrups, beer, wine and cider.
When a supplier changes a product, the allergens can change too. Check the label on each delivery, and update your records when anything is different.
Cooking oil, fryers and shared equipment
Allergens can also pass from one food to another through shared fryer oil, chopping boards, utensils and hands. Think about how each dish is made, not just what goes into it, and be honest with customers when you cannot keep a dish apart from an allergen.
This page is general guidance, not legal advice. For the official list and guidance, read theFood Standards Agency orFood Standards Scotland.
Build your allergen matrix now
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