The 14 Most Common Allergens
The following allergens are recognized by the UK Food Standards Agency as the most common causes of allergic reactions. If you are allergic to any of these, please let us know so we can advise you accordingly:
- Celery – Includes stalks, leaves, seeds, celeriac, and celery powder.
- Cereals Containing Gluten – Wheat, barley, rye, oats, and products like bread, pasta, and coatings.
- Crustaceans – Prawns, lobster, crab, and scampi.
- Eggs – Fresh, powdered, dried, or as ingredients in sauces or batter.
- Fish – Includes fish-based sauces, pastes, and gelatine.
- Lupin – Found in some flours, pastries, and breads.
- Milk – Includes whey, caseinates, and dairy products like cheese and yogurt.
- Molluscs – Such as mussels, squid, oysters, and snails.
- Mustard – Includes mustard seeds, leaves, powders, and pastes.
- Nuts – Includes hazelnuts, walnuts, almonds, cashews, and pistachios.
- Peanuts – Found in oils, flours, and peanut butter.
- Sesame Seeds – Includes sesame oil, pastes, and seeds.
- Soybeans – Found in tofu, soya milk, flour, and sauces.
- Sulphur Dioxide and Sulphites – Commonly used as preservatives in wines, dried fruits, and sauces.
