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Download the 14 allergens chart

A one-page A4 chart for the fridge, the staff room or a school bag, plus a tall image for saving to Pinterest.

A4 chart (PDF) Pinterest image (PNG)
Preview of the printable chart listing the UK’s 14 allergens with an example hidden source for each

Why fourteen?

UK food law names fourteen allergens that food businesses must tell you about when they are used as an ingredient — including in additives, processing aids and anything else still present in the finished food. People can react to other foods too, but only these fourteen must be declared as allergens by law. That is the list the Food Standards Agency’s allergen guidance for food businesses sets out, and it applies in England, Wales and Northern Ireland.

On prepacked food, each allergen must be emphasised every time it appears in the ingredients list — usually in bold. When food is sold loose, in a café or from a takeaway, the business must still be able to give you the information, in writing or by telling you. Our guide to free-from labels explains the different rules.

The 14 allergens, one by one

Hidden sources are common examples, not a complete list. Recipes change — always check the current label.

1Celery

What it is
Includes celery stalks, leaves and seeds, and celeriac.
Common hidden sources
Celery salt, stock cubes and gravies, soups, spice blends, some salads and pre-made sauces.
On the label
Look for celery, celeriac or celery seed in bold in the ingredients list.

2Cereals containing gluten

What it is
Wheat (including spelt and khorasan), rye, barley and oats.
Common hidden sources
Soy sauce, malt vinegar and barley malt extract, batter and breadcrumbs, stock cubes, sausages, beer.
On the label
The cereal itself is named and emphasised, for example wheat flour or spelt (wheat).

3Crustaceans

What it is
Prawns, crabs, lobsters, langoustines and similar shellfish.
Common hidden sources
Shrimp paste, some Thai and Malaysian curry pastes, fish sauces, seafood stocks.
On the label
Named as the crustacean, e.g. prawn or crab, emphasised in the ingredients.

4Eggs

What it is
Eggs from hens and other birds, in any form.
Common hidden sources
Mayonnaise, fresh pasta, glazes on pastry and bread, meringue, some sauces and cakes.
On the label
Emphasised as egg, including dried or pasteurised egg.

5Fish

What it is
All fish species.
Common hidden sources
Worcestershire sauce (anchovies), Caesar dressing, fish sauce, some relishes and pizzas.
On the label
Named and emphasised, e.g. anchovy or fish sauce.

6Lupin

What it is
A legume related to peanuts; its seeds are milled into flour.
Common hidden sources
Some continental breads and pastries, gluten-free flour blends, pasta.
On the label
Emphasised as lupin flour or lupin protein.

7Milk

What it is
Cows’ milk and milk from other animals, and anything made from it.
Common hidden sources
Butter, cheese and cream, whey and casein, ghee, milk powder in crisps, breads and ready meals.
On the label
Milk derivatives are linked back to milk, e.g. whey (milk) or butter.

8Molluscs

What it is
Mussels, oysters, squid, clams, scallops, cockles, whelks and snails.
Common hidden sources
Oyster sauce, some fish stews and seafood stocks.
On the label
Named and emphasised, e.g. oyster sauce or mussels.

9Mustard

What it is
Mustard seeds, powder, leaves and prepared mustard.
Common hidden sources
Salad dressings, mayonnaise, marinades, curries, sausages, chutneys.
On the label
Emphasised as mustard or mustard seed.

10Peanuts

What it is
A legume that grows underground, sometimes called groundnut.
Common hidden sources
Satay and some curry sauces, groundnut oil, cakes, biscuits and confectionery.
On the label
Emphasised as peanut or groundnut.

11Sesame

What it is
Sesame seeds and oil.
Common hidden sources
Tahini, hummus, halva, breadsticks and bagels, some oils and dressings.
On the label
Emphasised as sesame seeds, sesame oil or tahini (sesame).

12Soya

What it is
Soya beans (soybeans) and foods made from them.
Common hidden sources
Tofu and edamame, soy sauce and miso, soya flour and lecithin, many plant-based and processed foods.
On the label
Emphasised as soya, e.g. soya lecithin.

13Sulphur dioxide and sulphites

What it is
Preservatives; declared when above 10 mg per kg or per litre.
Common hidden sources
Dried fruit such as apricots, wine and beer, cordials, some sausages and burgers.
On the label
Emphasised as sulphur dioxide or sulphites, often with an E number.

14Tree nuts

What it is
Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamias.
Common hidden sources
Marzipan and frangipane, praline, pesto, nut oils, some breads, biscuits and cereals.
On the label
The specific nut is named, e.g. almond or hazelnut — not just “nuts”.

Going out?

Explaining an allergy in a busy kitchen is easier with something in writing. Our printable allergy chef cards cover eight common allergies in five languages.

Sources