UK food law requires businesses to declare 14 allergens whenever they are used as ingredients. Here is everything you need to know about each one.
Gluten is a protein found in wheat, rye, barley and oats. It gives bread and pastry its elastic texture.
Coeliac disease affects around 1 in 100 people in the UK. 64% remain undiagnosed.
Crustaceans include shellfish such as prawns, crabs, lobster and crayfish. One of the more common causes of severe allergic reaction.
Crustacean allergy is often lifelong and can cause anaphylaxis — a life-threatening emergency.
Egg allergy is one of the most common food allergies, particularly in children. Both egg white and egg yolk can trigger reactions.
Many children outgrow egg allergy by their teenage years, though it can persist into adulthood.
Fish allergy refers to finned fish such as cod, haddock, salmon, tuna and bass. It is separate from shellfish (crustacean and mollusc) allergies.
Fish allergy is often lifelong. People allergic to one type of fish may react to others.
Peanuts are legumes, not true nuts. Peanut allergy is one of the most common and serious food allergies, often causing severe reactions.
Peanut allergy affects around 2% of children in the UK. Even trace amounts can trigger severe reactions.
Soya (soy) comes from soybeans. It is widely used as a protein source and food additive, making it easy to accidentally consume.
Soya is extremely common in processed foods. Always check labels carefully.
Dairy allergy is a reaction to proteins in cow's milk (casein and whey). It is different from lactose intolerance, which is a digestive issue rather than an immune response.
Dairy allergy is most common in infants but many outgrow it. Lactose intolerance is a separate, non-allergic condition.
Tree nut allergy covers almonds, hazelnuts, walnuts, cashews, pistachios, Brazil nuts, pecans, macadamia nuts and others. It is separate from peanut allergy.
Tree nut allergy is usually lifelong. Being allergic to one tree nut increases the likelihood of reacting to others.
Celery allergy covers all parts of the plant including the stalk, leaves, seeds and root (celeriac). It can cause reactions even in small amounts.
Celery is often hidden in stocks, spice blends and processed foods. Celeriac (celery root) is also a trigger.
Mustard allergy covers mustard seeds, powder, paste and oil. It is a relatively common allergy in the UK and Europe.
Mustard is often found hidden in spice blends and processed foods — not just on the condiment shelf.
Sesame allergy has been increasing in prevalence. It covers sesame seeds, sesame oil and tahini (sesame paste).
Sesame is increasingly common in UK diets. It was added to the mandatory allergen list due to rising allergy rates.
Sulphur dioxide and sulphites are preservatives used to extend shelf life and maintain colour. They must be declared when present at more than 10mg/kg or 10mg/litre.
People with asthma are particularly sensitive to sulphites. They are one of the few allergens measured by concentration threshold.
Lupin is a flowering plant whose seeds are used as flour in some bread, pastries and pasta products. It is related to peanuts and may cross-react.
Lupin is particularly common in continental European foods. People with peanut allergy may also react to lupin.
Molluscs include squid, mussels, oysters, scallops, clams and octopus. Like crustaceans, mollusc allergy can be severe.
Mollusc allergy is distinct from crustacean allergy. Being allergic to one does not necessarily mean you are allergic to the other.
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