What are the 14 allergens required on food labelling?
Question
What are the 14 allergens required on food labelling?
Answer
What is an allergen?
An allergen is a substance that causes an allergic reaction.
What are the symptoms of an allergic reaction?
Allergic reaction symptoms can can vary from mild to severe. Symptoms are often mild when you are first exposed to an allergen, but the symptoms can get worse if you are repeatedly exposed.
If exposed to an allergen, a sudden and server allergic reaction can develop within seconds. This type of reaction is known as anaphylaxis and results in potentially life-threatening symptoms. Anaphylaxis is the swelling of the airway, the inability to breathe as well as a sudden, rapid drop in blood pressure. Seek emergency help if you experience a severe allergic reaction as death can occur within 15 minutes.
Mild symptoms:
Nasal congestion
Hives
Itching
A rash
Watery or itchy eyes
Severe symptoms:
Vomiting
Nausea
Abdominal cramping or pain
Unconsciousness
Pain or tightness in the chest
Diarrhoea
Dizziness
Fear or anxiety
Flushing of the face
Heart palpitations
Difficulty swallowing
Swelling of the face, eyes, or tongue
Weakness
Wheezing
Difficulty breathing
It became a legal requirement for all food businesses to provide information about the allergenic ingredients used in any food they sell or provide. Below are the 14 allergens that must be labelled or provided to your customer to comply with the The Food Information Regulation that came in to force in December 2014. Our food safety consultants can help you and your business with any food safety legal compliance issues.
1. Celery
Includes and can be found in:
Celery stalks
Leaves
Seeds
The celery root called celeriac
Celery salt
Salads
Some meat products
Soups
Stock cubes
2. Cereals containing gluten
Cereals include wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats.
Cereals are often found in foods containing flour, including:
Baking powder
Batter
Breadcrumbs
Bread
Cakes
Couscous
Meat products
Pasta
Pastry
Sauces
Soups
Fried foods that have been dusted with flour
3. Crustaceans
Including:
Crabs
Lobster
Prawns
Scampi
Shrimp paste (often used in Thai and south-east Asian curries or salads)
4. Eggs
Found in:
Cakes
Some meat products
Mayonnaise
Mousses
Pasta
Quiche
Sauces
Pastries
Foods brushed or glazed with egg
5. Fish
Can be found in:
Fish sauces
Pizzas
Relishes
Salad dressings
Stock cubes
Worcestershire sauce
6. Lupin
Lupin is a type of flower. The flour and seeds of Lupin can be found in:
Some types of bread
Pastries
Pasta
7. Milk
Found in:
Butter
Cheese
Cream
Milk powders
Yoghurt
Foods brushed or glazed with milk
Powdered soups
Powdered sauces
8. Molluscs
Includes:
Mussels
Land snails
Squid
Whelks
Oyster sauce
Fish stews
9. Mustard
Includes and can be found in:
Liquid mustard
Mustard powder
Mustard seeds
Breads
Curries
Marinades
Meat products
Salad dressings
Sauces
Soups
10. Nuts
Nuts as an allergen refer to nuts which grow on trees (not including peanuts which are a legume and grow underground).
Nuts include and can be found in:
Cashew nuts
Almonds
Hazelnuts
Breads
Biscuits
Crackers
Desserts
Nut powders
Stir-fried dishes
Ice cream
Marzipan (almond paste)
Nut oils
Sauces
11. Peanuts
Peanuts (sometimes referred to as a groundnut) are often used as an ingredient.
Can be found in:
Biscuits
Cakes
Curries
Desserts
Sauces (such as satay sauce)
Groundnut oil
Peanut flour
Peanut butter
12. Sesame seeds
Found in:
Bread e.g. sprinkled on hamburger buns
Breadsticks
Houmous
Sesame oil
Tahini
Salads
13. Soya
Found in:
Bean curd
Edamame beans
Miso paste
Textured soya protein
Soya flour
Tofu
Desserts
Ice cream
Meat products
Sauces
Vegetarian products
14. Sulphur dioxide (sometimes known as sulphites)
Often used and can be found in:
Dried fruit such as raisins, dried apricots and prunes
Meat products
Soft drinks
Vegetables
Wine and beer