What Are the 14 Allergens? Complete UK Food Allergen Guide

Understanding the 14 allergens is essential for anyone who prepares, serves, sells or handles food in the UK. Food allergens can cause serious reactions in some people, and food businesses have legal responsibilities to provide accurate allergen information when regulated allergens are used as ingredients or processing aids.

The Food Standards Agency (FSA) identifies 14 regulated allergens that food businesses must declare when they are present in food. These include common ingredients such as milk, eggs and peanuts as well as less obvious allergens such as lupin, celery and sulphur dioxide and sulphites.

This food allergen guide explains all 14 allergens, where they can commonly be found, how allergen information must be provided and how food businesses can reduce the risk of accidental exposure and cross-contamination.

What Are the 14 Allergens?

The 14 allergens recognised under UK food information requirements are:

The FSA states that food businesses must tell consumers if any of these regulated allergens are used as ingredients in food they provide.

It is important to remember that people can have allergies or intolerances to ingredients outside this list. The 14 allergens are the substances specifically covered by the relevant food information requirements; they are not a complete list of every substance that can cause an allergic or adverse reaction.

The 14 Allergens Explained

1. Celery

Celery is one of the regulated allergens and includes celery stalks, leaves, seeds and celeriac.

It can be found in foods such as:

Celery can sometimes be present in an ingredient such as stock powder or a prepared sauce without being immediately obvious from the name of the finished dish.

Food handlers should therefore check ingredient information rather than relying on assumptions about individual dishes.

2. Cereals Containing Gluten

The cereals covered by the allergen rules include:

These cereals can be found in:

The regulated category is cereals containing gluten, rather than gluten itself as a standalone ingredient category.

There are specific regulatory exceptions and conditions for certain derivatives, so food businesses should consult current allergen guidance when determining whether a particular ingredient needs to be declared.

3. Crustaceans

Crustaceans include foods such as:

They can appear in:

Crustacean allergies can cause serious reactions, making accurate ingredient information particularly important.

4. Eggs

Eggs are widely used in food preparation and manufacturing.

They can be found in:

Egg may also be used as an ingredient for glazing, binding or emulsifying.

Food handlers should consider all ingredients and preparation methods rather than looking only at the main components of a dish.

5. Fish

Fish is another regulated allergen.

It can be found in obvious products such as:

However, fish can also appear in less obvious forms, including:

Food businesses should check ingredient specifications carefully when preparing meals for customers with food allergies.

6. Lupin

Lupin is less familiar to many consumers than allergens such as milk or peanuts.

Lupin is a legume and can be used in products such as:

Lupin flour can sometimes be used as an alternative or additional flour ingredient, making ingredient checking important for food businesses.

7. Milk

Milk is one of the most common food allergens.

Milk and milk-derived ingredients can be found in:

Food businesses should distinguish between milk and other ingredients that may be marketed as alternatives, such as plant-based drinks.

A product described as dairy-free should not be assumed to be suitable for every customer with food hypersensitivity without checking the relevant product information and preparation controls.

8. Molluscs

Molluscs include foods such as:

They can be found in:

Molluscs are different from crustaceans, so food businesses should identify them separately when checking ingredients and communicating allergen information.

9. Mustard

Mustard can be present in more foods than consumers might expect.

Examples include:

Mustard may be present as seeds, powder or prepared mustard.

10. Peanuts

Peanuts are legumes rather than tree nuts, but they are one of the 14 regulated allergens.

They can be found in:

Peanuts may also be present in foods where they are not obvious from the name of the dish.

Businesses should also consider the risk of cross-contamination where peanuts are handled or prepared in the same environment as other foods.

11. Sesame

Sesame is increasingly found in a wide range of foods.

Examples include:

Sesame can be particularly easy to overlook when used as a topping or as an ingredient in another prepared product.

12. Soya

Soya is widely used in food manufacturing and can appear in many forms.

Examples include:

Soya-derived ingredients can also be present in foods such as chocolate and other manufactured products.

The FSA identifies soya as one of the 14 regulated allergens that food businesses need to declare when applicable.

13. Sulphur Dioxide and Sulphites

Sulphur dioxide and sulphites are used in some foods as preservatives and other food additives.

They are commonly associated with products such as:

Under the allergen rules, sulphur dioxide and sulphites are included when present above the relevant threshold of 10 mg/kg or 10 mg/litre, expressed as total sulphur dioxide, depending on the food.

Because sulphites may be used for technological purposes rather than being an obvious component of a dish, food businesses need to check ingredient information carefully.

14. Tree Nuts

Tree nuts covered by the regulated allergen category include:

They can be found in:

Tree nuts are different from peanuts, which are legumes and are separately regulated as an allergen.

14 Allergens at a Glance

Why Are Food Allergens Important?

A food allergen can trigger an adverse reaction in a person who has a food allergy or other form of food hypersensitivity.

Reactions can vary significantly between individuals.

They may include symptoms such as:

In severe cases, an allergic reaction can result in anaphylaxis, which can be life-threatening.

This is why accurate allergen information is a critical part of food safety.

Food Allergy vs Food Intolerance

Food allergy and food intolerance are not the same thing.

A food allergy involves an immune system response to a food or substance in food.

Food intolerance can involve other mechanisms and may cause symptoms such as digestive discomfort.

Coeliac disease is another form of food hypersensitivity involving gluten.

Although these conditions are different, food businesses need to take customer food hypersensitivity requirements seriously and provide accurate information about regulated allergens.

How Must Food Businesses Provide Allergen Information?

Food businesses have responsibilities to provide allergen information when regulated allergens are present.

The way information must be provided depends on the type of food.

This can include:

The FSA states that businesses must provide allergen information for both prepacked and non-prepacked foods and manage allergens effectively during food preparation.

For non-prepacked food, current FSA best-practice guidance recommends that allergen information should be easily available in writing and supported by a conversation with the consumer. The underlying legal requirement is that information is provided by an appropriate means, with a sign indicating where it can be obtained verbally when applicable.

What Is Natasha’s Law?

Natasha’s Law refers to allergen labelling requirements for prepacked for direct sale (PPDS) food.

PPDS food is food that is packaged before being offered or selected by the consumer and is sold on the same premises or by the same business in the relevant circumstances.

Since 1 October 2021, PPDS food has required a label containing:

The FSA confirms these requirements for PPDS food.

Examples can include certain sandwiches, salads or baked products packaged on the premises before being selected by the customer.

Businesses should determine whether their food falls within the PPDS definition because different allergen information rules apply to other categories of food.

How Should Allergens Be Highlighted on Food Labels?

For prepacked food, when a regulated allergen is present as an ingredient or processing aid and remains present in the finished product, it must be clearly emphasised within the ingredients list.

Businesses can use methods such as:

The important point is that the allergen must be clearly distinguishable from the other ingredients.

For example, an ingredients list might identify WHEAT or MILK in a way that clearly highlights the regulated allergen.

Businesses should follow the applicable current labelling requirements rather than relying on informal allergen symbols alone.

What Is an Allergen Matrix?

An allergen matrix is a practical tool used by many food businesses to record which regulated allergens are present in particular foods or menu items.

For example:

An allergen matrix can help staff answer customer questions consistently.

However, it must be kept accurate and updated whenever ingredients, recipes, suppliers or preparation methods change.

How Can Food Businesses Prevent Allergen Cross-Contact?

Allergen cross-contact occurs when an allergen unintentionally gets into food that is not supposed to contain that allergen.

Potential sources include:

Controls can include:

The FSA’s food safety guidance recommends that ingredients containing regulated allergens are carefully controlled and that non-allergenic foods are protected from cross-contamination.

Why Staff Allergen Training Matters

A food business may have accurate recipes and allergen information, but these controls can fail if staff do not understand how to use them.

Food handlers should understand:

The FSA specifically states that food businesses need to make sure staff receive training on allergens.

Common Food Allergen Mistakes

Guessing Whether a Food Contains an Allergen

Staff should never guess.

If the information is not available or there is uncertainty about an ingredient, the appropriate procedure should be followed before providing an answer to a customer.

Relying on Memory

Ingredients and recipes can change.

Staff should use current allergen information rather than relying entirely on memory.

Ignoring Sauces and Condiments

Allergens can be present in sauces, dressings, stocks, marinades and other secondary ingredients.

Forgetting Cross-Contact

Even when an allergen is not intentionally included in a recipe, it can potentially be introduced through preparation equipment or surfaces.

Failing to Update Allergen Information

If a supplier changes an ingredient or a recipe changes, allergen information should be reviewed.

Assuming “Vegetarian” Means “Allergen-Free”

Vegetarian and vegan descriptions do not automatically mean that food is free from all regulated allergens.

A plant-based dish may still contain allergens such as soya, sesame, mustard or nuts.

Food Allergen Checklist for Businesses

Food businesses can use this checklist to review their allergen management:

How Consumers Can Use Allergen Information

Consumers with food allergies or other food hypersensitivities should communicate their requirements clearly to food businesses.

When eating out or ordering food, it can be useful to:

The FSA’s 2025 best-practice guidance reflects research showing that consumers with food hypersensitivities value accessible written allergen information supported by a conversation.

Do the Same 14 Allergens Apply Across the UK?

The list of 14 regulated allergens is used across UK food allergen requirements, although the detailed legal framework and guidance can differ between England, Wales, Scotland and Northern Ireland.

Food businesses should therefore follow the rules and guidance applicable to the nation in which they operate.

The FSA provides guidance for England, Wales and Northern Ireland, while Food Standards Scotland provides guidance for businesses operating in Scotland.

For businesses operating across multiple UK nations, checking the relevant current guidance is important.

Frequently Asked Questions About the 14 Allergens

 Final Thought 

The 14 allergens are a fundamental part of food safety and allergen management in the UK. They include familiar ingredients such as milk, eggs and peanuts, as well as allergens that can be easier to overlook, including lupin, celery, sesame and sulphites.

For food businesses, knowing the allergens is only the beginning. Effective allergen management requires accurate ingredient information, appropriate labelling, reliable procedures, staff training and controls to minimise cross-contact.

Businesses also need to understand the different requirements that apply to prepacked, non-prepacked and prepacked for direct sale food. In particular, applicable PPDS foods must carry the required name and full ingredients list with regulated allergens emphasised.

Most importantly, food allergen information must be accurate and accessible. Staff should never guess when responding to an allergen enquiry, and businesses should regularly review their recipes, ingredients, suppliers and procedures to ensure their allergen information remains up to date.