Guide · UK allergens

The 14 allergens: UK list for restaurants

UK law names 14 allergens that food businesses must tell customers about when they are used as ingredients in food they serve. This list follows Food Standards Agency guidance, with examples of where each one often turns up in restaurant dishes.

1. 1. Celery

   Includes: Stalks, leaves, seeds and the root (celeriac).

   Often found in: Celery salt, salads, soups, stock cubes and some meat products.

2. 2. Cereals containing gluten

   Includes: Wheat (such as spelt and khorasan), rye, barley and oats.

   Often found in: Bread, pasta, pastry, batter, breadcrumbs, sauces thickened with flour and some beers.

3. 3. Crustaceans

   Includes: Crabs, lobster, prawns, langoustine and scampi.

   Often found in: Shrimp paste, seafood sauces and some Thai and South-East Asian dishes.

4. 4. Eggs

   Includes: Eggs from any bird.

   Often found in: Mayonnaise, cakes, fresh pasta, glazes, mousses, some sauces and dishes brushed with egg.

5. 5. Fish

   Includes: All fish.

   Often found in: Fish sauce, some pizzas, relishes, salad dressings and Worcestershire sauce.

6. 6. Lupin

   Includes: Lupin flour and seeds.

   Often found in: Some breads, pastries and pasta.

7. 7. Milk

   Includes: Cow's milk and milk from other animals.

   Often found in: Butter, cheese, cream, yoghurt, milk powder and dishes glazed with milk.

8. 8. Molluscs

   Includes: Mussels, oysters, clams, scallops, squid, octopus and land snails.

   Often found in: Oyster sauce, fish stews and seafood dishes.

9. 9. Mustard

   Includes: Liquid mustard, mustard powder and mustard seeds.

   Often found in: Dressings, marinades, sauces, soups and curries.

10. 10. Peanuts

    Includes: Peanuts (groundnuts) and peanut oil or flour.

    Often found in: Satay, sauces, curries, desserts and some vegetarian dishes.

11. 11. Sesame

    Includes: Sesame seeds, sesame oil and tahini.

    Often found in: Hummus, bread and buns, salads and stir-fries.

12. 12. Soya

    Includes: Soya beans, tofu, edamame and soya flour.

    Often found in: Soy sauce, miso, desserts, ice cream and some meat products.

13. 13. Sulphur dioxide and sulphites

    Includes: Above 10 mg per kg or per litre.

    Often found in: Dried fruit, wine, beer, cider, some meat products and soft drinks.

14. 14. Tree nuts

    Includes: Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts.

    Often found in: Pesto, praline, nut oils, breads, desserts, ice cream and curries.

These are common examples, not a complete list. Always check ingredient labels and recipes, as products and suppliers change.

What restaurants need to do

• Give accurate information about any of the 14 allergens in every dish, in writing or verbally.
• If you give it verbally, tell customers in writing (for example on the menu) how they can ask for it.
• Keep records up to date whenever a recipe, ingredient or supplier changes.
• Train staff to answer allergen questions and to check rather than guess.

Next steps

• Read the full UK allergen menu guide for legal must-dos, QR menus and paper backups.
• Record each dish against all 14 allergens with the free allergen matrix template.
• See the 14 allergen names in other languages in allergen names in 16 languages.