Understanding the 14 Allergens UK: What food businesses need to know 2025

Today, I want to talk about the 14 allergens UK.

Consumers with food allergies are putting their trust in food businesses and the food industry at large to ensure that they are provided with food and drink that is safe for them to eat.

If you run a food business in the UK, managing allergens properly is not just about ticking boxes. It’s about keeping people safe, building trust with your customers, and following the law. The 14 allergens named in UK legislation are the most common causes of allergic reactions and some of them can be life-threatening, even in tiny amounts.

This blog breaks down the 14 allergens, where they might be hiding, and some steps you can take to manage allergens effectively during food preparation.

What is a food allergy?

Let’s first understand a bit more about food allergies.

Food allergens are naturally occurring proteins in food and drink that can cause an abnormal immune response for certain people.

An allergic reaction to food or drink can be produced by a tiny amount of the allergen that a person is sensitive to.

Food allergy symptoms vary and include rashes, swelling, vomiting diarrhoea, coughing, sneezing, itching/watery eyes and fainting. A more serious symptom is a life-threatening reaction called anaphylaxis (pronounced ‘anna-fill-axis’).  Anaphylaxis affects the whole body, often within minutes of consuming the food or drink. Symptoms may include swelling of the throat and mouth, difficulty in breathing, collapse, and unconsciousness.

Most people who suffer from severe food allergies know about the food and drink they need to avoid. Therefore, it is very important that as a business you provide clear and accurate information about allergenic ingredients in your products and if you prepare food for someone with a food allergy you must be able to do this safely.

What is the law in relation to the 14 major food allergens?

By law, there are 14 allergens that you must declare to customers if they are in the food or drink you serve. These 14 allergens and the legal requirements placed on food businesses are set out in The Food Information Regulations 2014.

The Regulations require that food businesses provide accurate information to customers about the presence of any of the 14 allergens in the food and drink you serve. Providing this information and ensuring it is accurate is important so that your customers can make an informed choice about what is safe for them to eat. You must also handle and mange allergens effectively during food preparation.

Many people suffer from food allergies so it is extremely important that you manage allergens effectively at all stages.

What are the 14 allergens UK law?

Let’s now explore the 14 major food allergens that food businesses must declare to customers if they are present in the food and drink you serve. We will also look at some of the food and drink in which each allergen may be found.

Any food has the potential to cause an allergic reaction, but by law, food businesses must inform customers if any food they provide contains one or more of the 14 allergens named in the legislation. These allergens are:

• Celery
• Cereals containing gluten (e.g. wheat, rye, barley, oats, spelt, kamut)
• Crustaceans
• Eggs
• Fish
• Lupin
• Milk
• Molluscs
• Mustard
• Peanuts
• Sesame
• Soybeans
• Sulphur dioxide and sulphites (above 10 parts per million)
• Tree nuts (e.g. almonds, walnuts, cashews, hazelnuts, pecans, Brazil nuts, pistachios, macadamia nuts)

Just because the word “nut” appears in the name of a food, that doesn’t mean it’s a tree nut. For example, coconuts are actually a fruit, pine nuts are the seeds of the pine tree and nutmeg is a spice. Peanuts are actually legumes and that’s why they are listed separately to tree nuts. The key point here is that if a customer says “I have a nut allergy”. Make sure you clarify with them exactly what they’re allergic to.

Additives, processing aids and unexpected sources

It’s not just about ingredients that are added directly to food. You also need to be aware of additives, processing aids and other substances when they are present in the final product. Let’s take a closer look.

• Additives: These are used during production to preserve, stabilise or help mix ingredients. For example, soya lecithin is a common emulsifier. It’s used to help oil and water blend together smoothly. It’s found in chocolate, margarine and salad dressings.
• Processing aids: These are used during production and may leave traces in the final product. For example; egg white (or albumen), is sometimes used in wine or fruit juice processing. Even though it’s not added as an ingredient, traces of egg protein can remain, and because egg is one of the 14 named allergens, it must be declared if present in the final product.
• Preservatives: For example; dried fruit is often treated with sulphites. If that dried fruit is used to make chutney, the sulphites may still be in the final product, even if no sulphites were added during prep.

If these substances are present in the final product, even in trace amounts, they must be declared.

Hidden sources of each allergen

Let’s break down where the 14 allergens commonly show up including some places you might not expect.

Cereals containing gluten

People who have gluten intolerance (also called Coeliac disease) need to avoid cereals such as wheat, rye and barley and foods made from these.

Cereals containing gluten are often found in bread, pasta, cakes, pastries, batter, sauces thickened with flour, flavoured crisps, sausages (due to rusk or breadcrumbs), foods dusted with flour before cooking, some stock cubes and spice mixes.

Crustaceans

This includes prawns, lobster, crab, crayfish, scampi, shrimp and langoustines. Note, it’s not just the meat but the substances like shrimp paste too. Shrimp paste is often used in Asian cooking i.e. curries and stir fries. Even some eco straws made from chitosan which derived from the shells of crustaceans.

Eggs

Egg allergy is one of the most common food allergies in young children and babies. Common foods in which eggs are used include; cakes, mousses, sauces, pasta, and quiche.  Sometimes, egg is used to bind meat products such as burgers.  Watch out for dressings containing mayonnaise and dishes brushed with eggs such as pies and pasties. Egg white also used in royal icing and wine clarification.

Don’t forget eggs from other birds for example, goose, duck, pigeon and quail as these are also included.

Fish

Obvious in fish dishes such as fish pies and fish stews, but don’t forget less obvious sources like in Worcestershire sauce and some soy sauces. Anchovies are often used in salad dressings like Caesar dressing and in relishes and on pizzas. Fish sauce or fish paste is commonly used in oriental dishes. Fish is also used in marinades, stir-fries and pizza toppings.

Peanuts

Peanuts are unrelated to tree nuts such as hazelnut or cashew nuts. This is because they are actually legumes.

Watch out when checking product labels as peanuts have other names including groundnuts and monkey nuts. Common foods that may contain peanuts include; sauces, cakes and desserts.  Peanuts are commonly ground into peanut flour, so be aware of peanut flour or groundnut flour. Oils are also derived from peanuts and are sometimes referred to as groundnut oil or arachis oil. Peanuts can be found in cakes, sauces, desserts and many Asian and Indian dishes.

Soya

Include the beans themselves, as well as edamame, which are the young, green soya beans. They’re used to make products such as soy sauce, tofu, miso, soya protein, soya flour, chocolate (as soya lecithin), cakes, burgers and processed foods. Soya bean curd is made from soya beans that are pressed into a block. It may be used in a variety of ways such as baked or as fried foods.

Soya is found in many foods, including ice creams, sauces, desserts, soya milk, meat products, chocolate (as soya lecithin) and vegetarian products such as ‘veggie burgers’. Around 60% of processed products contain soya.

Milk

A common allergen, present in many dairy products including butter, yoghurt, cream and cheese. Don’t overlook milk powders in processed food, food coated in milk chocolate and milk in drinks and cooking. Also, watch out for dishes glazed in milk such as pies or pastries.

Allergy to cow’s milk is actually one of the most common food allergies in the U.K. However, don’t forget milk from other mammalian species such as goat, sheep, yak, camel and buffalo.

Nuts

This covers tree nuts such as almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, brazil nuts, pistachio nuts and macadamia nuts.

Nuts are found in many foods, including sauces, desserts, crackers, bread, and ice cream.  Watch out for nut oils, almonds in marzipan, almond paste and ground almonds too. It must be made clear to the customer which nut the dish contains. While not directly related to food, be aware of hand creams and toilet tissues that can contain tree nuts (check for Latin names like Prunus Amygdalus dulcis). This could be particularly relevant in a hospitality business.

Celery

This includes celery stalks, leaves, seeds and the root called celeriac. Also, don’t forget about celery powder, seeds, spice, celeriac powder and celery salt. You can find celery in salads, some meat products, soups including powdered soups and stock cubes.

Mustard

Includes liquid mustard, mustard powder, mustard seeds, leaves, flowers and mustard oils. Watch out for pickled foods including gherkins and onions (these often contain mustard seeds) and also mayonnaise, barbecue sauce, ketchup, tomato sauce, marinades, processed meats, sausages, piccalilli, stock cubes and salad dressing.

Sesame seeds

In addition to sesame seeds on bread sticks, hamburger buns etc., sesame is used in some Asian dishes (tahini paste, sesame oil) and can be found in some pre-packaged foods. For example; sesame oil may be added to sauces and salad dressings. Also, hummus, and as a topping on stir fries or sushi.

Sulphur dioxide

Sulphur dioxide or sulphites are common preservatives found in many manufactured food and drink products. For example; they are often used in dried fruits such as raisins, dried apricots and prunes, in sausages, frozen prawns, meat products, soft drinks, preserved vegetables as well as in alcoholic beverages such as wine and beer. Sulphur dioxide or sulphites can trigger asthma and respiratory issues, particularly for susceptible individuals.

Lupin

Lupin is sometimes labelled as lupine, lupin flour, lupin seed, or lupin bean. It’s a legume, just like peanuts, lentils, and soybeans. The seeds, known as lupin beans, are ground into a flour that’s used in a range of products, normally European, like bread, pastries, and the batter for onion rings or fried chicken. It’s also becoming more common in gluten-free, high-protein, or low-carb products.

Molluscs

Such as mussels, clams, oysters, scallops, land snails and squid.

They can be found not only in seafood dishes but also in products like oyster sauce, squid ink used in pasta or as toppings on pizza. Oyster sauce is commonly used in stir-fries, sauces and marinades.

Allergens outside of the 14 allergens UK

While the law focuses on these 14, people can be allergic or intolerant to other foods too. Common examples include:

• Lentils
• Chickpeas
• Kiwis
• Fenugreek
• Cumin
• Peas

If a customer raises a concern about an ingredient not on the list, always check the full ingredients list or product spec. If you can’t be sure, tell the customer and let them make an informed decision.

Staff training

It’s important to provide training to staff so they understand your procedures relating to food allergies.

Make sure that there is always someone on duty who knows or can find out the ingredients of all the food and drink you provide.  If you are not sure whether there is a trace of a life-threatening ingredient in a meal, then say so – never guess! 

If someone asks if a dish contains a certain food, check all the ingredients (and what they contain). If necessary, show the customer the original packaging or product specification to enable them to make a decision.

Providing allergen information

If you provide ‘loose’ foods i.e. meals in a restaurant, you can provide the allergen information to your customers verbally or in writing. However, the Food Standards Agency is clear, best practice is to make it available in writing, and then support that with a conversation.

You need to clearly signpost your customers to allergen information. You can do this via a statement i.e. on the menu or on the wall. The statement should say something to the effect of:

“Food Allergies and Intolerances: Before you order your food and drinks, please speak to a member of staff if you want to know about our ingredients”.

It is often easier to provide the allergen information in writing. For example, using an allergen matrix, or on a menu/chalkboard.

It is essential that staff know where the allergen information is located so that they can handle allergen requests. The information must include all the allergenic ingredients in a dish and what they contain.

Allergen information must be accurate, consistent, and kept up to date.  It must be reviewed and updated each time menus or ingredients change.

Managing allergens in food preparation

When preparing food for a customer with a food allergy, you must make sure you avoid allergen cross contamination or ‘cross-contact’.

Here are some steps you can take:

• Ensure food handlers wash their hands thoroughly between preparing dishes.
• Store ingredients and prepared foods in closed and labelled containers.
• Store ingredients that contain allergens separately from other ingredients and clearly label them.
• Use separate equipment and utensils and where possible, preparation areas to prepare ‘allergen-free’ meals.
• Clean utensils, equipment and preparation areas thoroughly before use.
• Keep allergen free meals separate during preparation, storage, transport, display, and service.
• Use separate fryers for cooking certain types of foods (i.e., gluten free).
• Ensure that spillages are cleaned up in a way that manages allergen risks.
• Where possible, consider using ventilation to reduce the spread of airborne particles such as flour.
• Where possible, prepare foods in order of the least allergenic to the most allergenic.
• Check the food label of any pre packaged[1]  food you will be using to prepare an allergen free dish for a customer to ensure they do not contain the allergen(s) the customer is allergic to. If any say may ‘may contain’ certain allergens, let the customer know and check if they still wish to order.
• If you make a mistake when preparing the dish, start from scratch with fresh ingredients and prepare an entirely new dish.
• Ensure a system is in place to ensure the right meal is served to the right customer.

TL;DR

• U.K. food businesses need to comply with the Food Information Regulations.
• This requires an understanding of the 14 major food allergens.
• The 14 allergens are; cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide (sometimes known as sulphites), lupin and molluscs.
• These allergens can be found in all most common food categories including baked foods, fried foods, salad dressings, soft drinks and alcoholic drinks among others.
• By law, a food business must declare to their customers if any of the 14 allergens are present in the food they serve. They must also manage allergens effectively during food preparation.

Want to train your team effectively? My video Level 2 and Level 3 Allergen courses are launching in Autumn 2025. They cover the 14 allergens in depth, including how to manage them confidently in a catering setting. Join the waitlist now to be the first to know and receive a discount.

Want to learn more? Check out: Allergen management for UK foodservice and hospitality: The ultimate guide 2025