The “big 14” allergens list

This allergens list shows the 14 major allergens that from December 13 must be detailed either on labels or menus when used as ingredients in a food:

  1. Celery (including stalks, leaves, seeds and roots)
  2. Gluten (as well as bread, this will also include batter, breadcrumbs, cakes, couscous and pasta)
  3. Crustaceans (crabs, lobsters, scampi, prawns)
  4. Eggs (including mayonnaise, cakes, quiche)
  5. Fish (often found in salad dressings, sauces and on pizzas)
  6. Lupin (a flower sometimes used in bread)
  7. Milk (including butter, cheese, cream and yogurt)
  8. Molluscs (including mussels and squid)
  9. Mustard (often found in breads, curries, marinades and salad dressings)
  10. Nuts (not to be confused with peanuts which are a legume and grow underground)
  11. Peanuts (often used in biscuits, cakes and curries)
  12. Sesame seeds (used to dust hamburger buns, and found in houmous)
  13. Soya (found in bean curd, edamame beans, miso paste and sometimes even in ice cream)
  14. Sulphur dioxide / sulphites (an ingredient often used with dried fruit such as raisins dried apricots and prunes)
How can data pools help?

Wholesalers do not have a legal obligation to provide allergen data on products under the Food Information Regulation (FIR), but caterers do. One way to reduce the burden on caterers is through suppliers using data pools such as GS1, or Erudus and 1-Syn. These digital pools can help to automate and centralise product data so caterers can access the information they need easily and be legally compliant.

Read more about data pools and the allergen revolution by Fairway Foodservice chief executive Chris Binge.


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