Celery
Celery stalks, leaves and seeds, and celeriac. Often hidden in stock cubes, soups, gravies, celery salt and some spice blends.
The 14 allergens
Fourteen allergens. Know where every one hides.
UK law names 14 allergens that food businesses must tell customers about when they’re used as ingredients. Here’s each one in plain English, including the places they turn up when you’re not expecting them.
Cereals containing gluten
Wheat (including spelt and khorasan wheat), rye, barley and oats. Found in bread, pasta, batter, pastry, breadcrumbs, couscous, beer and malt vinegar. You need to name the cereal, not just say “gluten”.
Crustaceans
Prawns, crab, lobster, langoustine, scampi and crayfish. Watch for shrimp paste in Thai curry pastes and in some sauces.
Eggs
Cakes, mayonnaise, aioli, fresh pasta, noodles, glazes, batters, hollandaise and meringue. Grana Padano cheese contains egg (lysozyme).
Fish
Any fish, including anchovies in Worcestershire sauce, Caesar dressing and pizza toppings, and fish sauce in Thai and Vietnamese cooking.
Lupin
A flower whose seeds are milled into flour. Turns up in some continental breads, pastries and pasta, and in some gluten-free products.
Milk
Milk, butter, cheese, cream, yoghurt, ghee, milk powder and lactose - including goat's and sheep's milk. Common in sauces, glazes, mash and bakery.
Molluscs
Mussels, oysters, squid, scallops, clams, octopus, whelks and cockles - and oyster sauce.
Mustard
Mustard seeds, powder, leaves and prepared mustards. Often in mayonnaise, dressings, marinades, curries, sausages and glazes.
Tree nuts
Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamias - name the nut. Found in pesto, marzipan, praline, nut oils, granola and many desserts.
Peanuts
Peanuts, peanut butter, groundnut oil and satay. Peanuts are a legume, listed separately from tree nuts.
Sesame
Sesame seeds, tahini, hummus, sesame oil and za'atar. Often scattered on burger buns, bagels and breads.
Soya
Soya beans, edamame, tofu, soy sauce, miso and soya flour - common in sliced bread, chocolate (soya lecithin) and Asian sauces.
Sulphur dioxide & sulphites
Must be declared above 10 mg per kg or litre. Found in wine, beer, cider, dried fruit, bottled lemon juice, many sausages and some vinegars.
Name the cereal. Name the nut.
Two of the 14 are groups. For cereals containing gluten you need to say which cereal: wheat (including spelt and khorasan wheat), rye, barley or oats. For tree nuts, say which nut: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios or macadamias. “Contains nuts” isn’t enough for someone who’s only allergic to cashews. Fourteen records both for you.
“Contains” versus “may contain”
“Contains” means the allergen is a deliberate ingredient. “May contain” (precautionary allergen labelling) is a warning about unavoidable cross-contact, such as a shared fryer or a supplier’s factory that handles nuts. Use it honestly and only when there’s a real risk; it shouldn’t replace good kitchen practice.
Easy-to-miss sources
- Stock cubes and gravy - often celery, and sometimes wheat.
- Tomato ketchup - many brands, including Heinz, contain celery.
- Worcestershire sauce - anchovies (fish) and barley malt vinegar.
- Jarred pesto - usually cashews, plus Grana Padano (milk and egg).
- Sliced bread and burger buns - most contain soya flour.
- Thai curry pastes - shrimp paste (crustaceans).
- Dried fruit, wine, cider and bottled lemon juice - sulphites.
- Mayonnaise and dressings - egg, and often mustard.
This guide is general information for UK food businesses, not legal advice. Always check the labels on the products you buy. See the FSA’s allergen guidance for food businesses.