In 2014, new Allergen Laws were introduced to reduce the risk of allergy-related incidents for consumers. Since 2014 food business owners are required by law to highlight any ingredients named in the top 14 allergens list. This list was created across the whole of the EU, the allergens listed were found to cause 90% of all reactions. Although the UK is no longer an EU member, the Allergens Law legislation has since been incorporated into UK Food Law.
So, does this mean it’s time that the list is reviewed and expanded? Let’s unpack what we know about allergens and how businesses can do better…
What are the top 14 allergens?
The current top 14 allergens listed in the 2014 law are celery, cereals containing gluten (the source of gluten must also be highlighted), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts.
Below, you can learn more about each of the most common allergens and some of the foods that can cause a reaction if someone has these allergies:
- Celery: Celery plants, including the stalks, leaves, seeds and roots (called celeriac), can be found in celery salt, salads, soups, stock cubes and some meat products.
- Cereals containing gluten: Wheat, rye, barley, and oats are common ingredients in foods containing flour, certain types of baking powder, batter, breadcrumbs, bread, couscous, meat products, pasta, pastry, sauces, soups, and fried foods dusted with flour.
- Crustaceans: A crustacean allergy includes crabs, lobster, prawns, scampi and shrimp paste (often found in Thai and Southeast Asian curries/salads). Although this includes some seafood, it doesn’t always mean that somebody has a seafood or fish allergy.
- Eggs: Eggs are commonly found in food like cakes, biscuits, pasta, quiche, egg noodles, sauces (e.g. mayonnaise), some meat products and pastries.
- Fish: An allergy to fish can develop at any point without warning and is one of the most common food allergies among adults. It can be found in fish sauces, pizzas, salad dressings, relishes, stock cubes, and some tinned foods.
- Lupin: Lupin is a flower that can be found in flour. Lupin flour and seeds can be used in some bread, pastries and pasta.
- Milk: This dairy allergen is commonly found in butter, cheese, cream, milk and soup powders, and yoghurts. Some food may also be brushed or glazed with milk.
- Molluscs: A mollusc allergy can cause a reaction to mussels, land snails, squid and whelks, which can be a common ingredient in oyster sauce, fish stews and soups.
- Mustard: A mustard allergy involves all forms of mustard, including liquid, powder and seeded. This ingredient can be found in bread, curry, marinades, meat products, salad dressings, sauces and soups.
- Peanuts: Peanuts, known as groundnuts, are legumes that grow underground, which makes them different from tree nuts. Peanuts are commonly used in biscuits, cakes, curries, desserts, sauces (like satay sauce), groundnut oil, and peanut flour.
- Sesame: Sesame seeds are a common allergen often found in bread (e.g. sprinkled on burger buns), breadsticks, tahini, houmous and sesame oil.
- Soybeans: Soybeans are a staple ingredient in oriental food and are commonly found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu.
- Sulphur dioxide & Sulphites: This ingredient is often used in dried fruit such as raisins, dried apricots and prunes. It can also sometimes be found in meat products, soft drinks, vegetables, wines and beers.
- Tree nuts: When someone has a tree nut allergy, their immune system reacts to the proteins in the nut. Tree nuts such as almonds, Brazil nuts, cashews, hazelnuts, macadamia, pecans, pistachios, shea nuts, and walnuts can be found in pesto, food flavourings, cereal bars, ice cream, and some confectionery.
However, with further research, it has become apparent that many people also experience reactions to ingredients outside the current list. In fact, over 250 proteins in food can cause an allergic reaction in a person. The reactions can vary from mild to severe, such as Anaphylaxis. This led to the introduction of Natasha’s Law.
What is Natasha’s Law?
Natasha’s Law was introduced in 2021 to protect food allergy sufferers by ensuring the food they buy is safe. It increases transparency in the food industry to benefit both customers and businesses by making it a requirement that all food produced and pre-packed for sale (PPDS) on the same premises must provide a complete ingredient list. The law applies to any food wrapped or partially wrapped before being sold. To view further information please visit: https://www.food.gov.uk/business-guidance/introduction-to-allergen-labelling-changes-ppds
This means that any food business selling pre-packed for direct sale (PPDS) foods must list all ingredients on the product label, with a particular focus on the top 14 allergenic ingredients.
Businesses in the industry must stay fully up-to-date with this law to ensure compliance and protect consumers with food allergies and or intolerancies. Without this transparency across the board, consumers affected could lose confidence that their needs are catered for. But, with all businesses offering packaged food with this labelling, consumers can easily see which foods they can and cannot safely eat.
Allergen labelling requirements
Properly labelling foods is crucial for ensuring you’re complying with allergen legislation and laws in the industry. And on top of this, clear labelling can also help avoid confusion over allergen contamination with the introduction of a voluntary statement on ‘may contains’ that may have come into contact with the food during the processing or packaging process.
To meet PPDS requirements, you should include the name of the food, a section detailing a full list of the ingredients the food contains and emphasise which of the top 14 allergens are present (or could be),
How should businesses handle and inform customers of ingredients outside of the top 14 allergens?
Although labelling the top 14 allergens is a legal requirement, food businesses should also be turning their attention towards awareness training for all staff and giving them the tools to confidently talk around all the food that they serve. It might not always be possible to list all ingredients on an allergen matrix or highlight them on a menu. However, at the very least, the chef and front of house must know exactly or have access to which ingredients have been used in all dishes on the menu. If a standard recipe specification system is in place, this is straightforward. But, when chefs have some leeway in preparing meals and can add their own recipes, allergen management can become tricky.
Highlighting and being aware of other allergens means that your business is taking steps in the right direction. Below, we’re providing some tips for how you can cater to additional allergies.
Staff training: All staff should be trained to answer questions regarding the top 14 allergens as well as other allergens. They should be prepared to check ingredient lists and properly handle specific requests.
Proactive Communication: Encourage staff to ask customers if they have any allergies or dietary concerns when taking orders. Being proactive about allergens can ensure they are dealt with properly and efficiently.
Avoid cross-contamination: When handling ingredients, whether you’re preparing, cleaning or organising workstations, measures should be taken to avoid cross-contamination at all costs.
Must notify staff and customers about any changes in ingredients: If you make any change to a recipe, no matter how small, you should provide signage or labelling to let customers know.
Prominent Notices: Place visible signage in your establishment informing customers that they should notify staff of any allergies and that allergens beyond the top 14 may also be present in food items. Visible signage of allergens can not only educate customers but also serve as a good reminder for staff.
Keeping a written record of ingredients used in each meal: Each ingredient should be recorded for each meal you offer. This improves transparency for your customers and staff.
Free allergen matrix checklist and top 14 food allergen chart
Want your very own allergy matrix checklist and chart displaying the top 14 food allergens? Not only can this help notify customers about the allergens in your meals, but it can also boost your team’s understanding of the allergens, giving your business the tools it needs to remain compliant with allergen laws.
Fill in the form below to download yours for free today.
