Food hygiene · Allergens

The 14 allergens

By law, food businesses must tell you if food contains any of these.

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Stalks, leaves, seeds and celeriac. In soups, stock cubes, salads and spice mixes.

Wheat, rye, barley and oats. In bread, pasta, flour, cakes, batter and sauces.

Prawns, crab, lobster and crayfish. In shrimp paste and some curries.

In cakes, mayonnaise, fresh pasta, sauces and food brushed with egg.

In fish sauce, Worcestershire sauce, dressings and some pizzas.

Lupin flour and seeds. In some breads, pastries and pasta.

Butter, cheese, cream, yoghurt, ghee and milk powder.

Mussels, oysters, squid and snails. In oyster sauce.

Seeds, powder and leaves. In dressings, marinades, sauces and curries.

Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias. In pesto and marzipan.

Also called groundnuts. Peanut oil, satay, some curries and desserts.

Seeds, tahini, hummus, sesame oil and some breads.

Tofu, soya sauce, edamame, soya flour and many ready meals.

Sulphur dioxide. In dried fruit, wine, beer and some meat products.

Not sure?

Ask. Never guess.Check labels every time. Recipes and products change.

Call 999

If someone has a bad reaction.Trouble breathing, a swollen face or throat, or collapsing.