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Food Allergen Reference

The 14 EU major food allergens with examples

Searchable reference of the 14 major food allergens that must be declared on food labels under EU and UK law — gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts and more — with common sources and labelling rules. It runs free in your browser on Gera Tools, with nothing uploaded.

Last updated Source: Gera Tools

Which 14 allergens must be declared?

Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin, and molluscs. These are set out in Annex II of EU Regulation 1169/2011, retained in UK law.

The allergens that the law makes you declare

Food law in the EU and UK requires 14 specified allergens to be clearly declared wherever they are used as ingredients. This reference lists all 14, the common and hidden foods each one turns up in, and how it must appear on a label — useful for menu writers, food businesses, caterers and anyone double-checking a product.

How it works

The 14 allergens come from Annex II of EU Regulation 1169/2011 (the Food Information for Consumers Regulation), retained in UK law and reinforced by Natasha’s Law for food prepacked for direct sale. On prepacked food each allergen must be emphasised in the ingredients list, typically in bold:

1   Cereals containing gluten    wheat, rye, barley, oats
2   Crustaceans                  prawns, crab, lobster, crayfish
3   Eggs                         mayonnaise, pasta, cakes, quiche
4   Fish                         Worcester sauce, anchovy paste, some stocks
5   Peanuts                      satay, snacks, some plant-based oils
6   Soybeans                     tofu, edamame, miso, many meat substitutes
7   Milk                         butter, cheese, cream, ghee, whey protein
8   Tree nuts                    almond, hazelnut, walnut, cashew, pistachio
9   Celery                       celery salt, stocks, some spice mixes
10  Mustard                      some dressings, marinades, curry powders
11  Sesame                       tahini, houmous, breadsticks, burger buns
12  Sulphur dioxide/sulphites    dried fruit, wine, beer, vinegar, deli meats
13  Lupin                        lupin flour in gluten-free products, pasta
14  Molluscs                     mussels, oysters, scallops, squid

The specific cereal and the specific nut must be named — not just gluten or nuts — and sulphites must be declared above 10 mg/kg or 10 mg/L.

Labelling requirements for different food categories

Prepacked food — the ingredients list must emphasise every allergen by using a contrasting font style, typically bold. The allergen name must match the regulated term (for example “wheat” rather than just “flour”).

Food prepacked for direct sale (PPDS) — food wrapped at the point of sale, such as sandwiches made and wrapped by a café, fell under Natasha’s Law from 1 October 2021 in the UK. These products must carry a full ingredients list with allergens emphasised, the same as prepacked food.

Loose food sold at catering establishments — restaurants, cafés, canteens, and market stalls must make allergen information available to customers. The information can be provided verbally or in writing. Written menus or allergen boards are strongly recommended to reduce the risk of verbal errors.

The most common sources of accidental exposure

Certain allergens appear in unexpected places, which is where cross-contamination and mis-labelling risks tend to concentrate:

  • Fish turns up in Worcestershire sauce and many Asian sauces (oyster sauce, fish sauce, some soy sauces).
  • Sulphites are present in many dry roasted nuts, most wine, some fruit juices, and pickled products even when the product does not taste acidic.
  • Lupin is increasingly used in gluten-free pasta, bakery products, and protein supplements as a flour alternative. People with peanut allergies have a higher likelihood of reacting to lupin.
  • Sesame is present in small amounts in some bread products, crackers, and spice blends where it is not immediately obvious.
  • Mustard appears in curry powders, spice mixes, and some salad dressings and marinades.

Tips and notes

  • Peanuts are a legume and are separate from tree nuts; both must name the specific source.
  • Allergens hide in sauces, stocks, dressings, batters and oils far more often than people expect.
  • Loose and prepacked-for-direct-sale foods must still provide allergen information, in writing under UK law.
  • This is general reference only — for anyone’s medical safety, always read the real label and ask the food business.