Whilst any food has the potential to cause an allergic reaction, food businesses are required by law to tell their customers if any food they provide contains any of the 14 allergens that are listed in the legislation. These 14 are identified as those most commonly causing food allergies.
They are:
- cereals containing Gluten found in wheat such as spelt, rye or barley
- peanuts
- nuts such as walnuts, almonds and cashews
- fish
- molluscs like clams, mussels, oysters
- crustaceans like prawns, lobster and langostine
- milk
- eggs
- mustard
- soya
- sesame
- celery
- sulphites
- lupin
Don’t forget hidden allergens though which aren’t always so obvious. I’m sure you can think of many examples, but here are a few:
- soya flour which may be used in cakes, burgers and biscuits
- sausages which often contain wheat from rusk or bread used to bind the contents, and sulphites are often used as a preservative in sausages
- oyster sauce is often used in sauces, stir fries and marinades
- pies, pasties and pastries may be brushed with beaten egg or milk
- caesar salad dressing often contains fish in the form of anchovies
The key point here is never guess when it comes to allergens, always check the label. Manufacturers are required to clearly label allergenic ingredients in the ingredients list. You’ve probably seen this, they’re normally in bold.
Link to more info on FSA website: https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses
The Food Standards Agency’s Allergen Information for Non-Prepacked Foods Best Practice guidance can be found here: https://www.food.gov.uk/business-guidance/allergen-information-for-non-prepacked-foods-best-practice-providing-written-allergen-information
