Allergens and the food products they are commonly found in

Fish

Such as: Cod, salmon, pollock, herring and wolf-fish share similar allergy-inducing proteins and are therefore very likely to cross-react as people who are allergic to one type of fish have a high chance of reacting to others (Torres Borrego et al., 2003).

Found in: paella, spring rolls and fried rice; salad dressings and sauces, e.g., seafood soups, soy, barbeque and Worcester sauce.

Cereals containing gluten

Such as: wheat (all forms, including durum, semolina, spelt, kamut, wincorn and faro), barley rye, oat, malt, couscous.

Found in: bread, baked goods, baking mixes, pasta, breadcrumbs, crackers, beer, malt coffee, muesli mixes, gluten-based additives, spreads, seasonings and condiments, sauces, chocolate bars, drinks containing cocoa, surimi, hydrolysed wheat protein.

Each source of gluten must be separately identified.

Crustaceans

Such as: shrimp (crevette), prawns, crab, crayfish and lobster.

Found in: shrimp paste, fish stock and seafood flavourings.

Egg

Such as: albumin, egg (dried, powdered, solids, white, yolk).

Found in: meringue, mayonnaise, pasta, creamy sauces and salad dressings, e.g., tartare, hollandaise, and baked goods.

Peanuts

Such as: ground nuts, beer nuts, monkey nuts, arachis oil, kernels, mandelonas, peanut protein.

Found in: vegetarian meat substitutes, hydrolysed plant or vegetable protein, sauces and dressings, (e.g., chilli, pesto, gravy, mole, enchilada, satay), sweets, cereals and some cooking oils.

Soy/Soybean

Such as: soya, soybean, soy protein, textured vegetable protein, edamame, bean curd, tofu, soy lecithin.

Found in: soybean butter, soy milk, soy oil, hydrolysed vegetable, soy protein sauces (e.g., teriyaki), miso, cereals, vegetarian dishes and some cooking oils.

Milk

Such as: casein, whey, lactose, milk protein.

Found in: milk powder, buttermilk, yoghurt, cream, ice cream, cheese, curds, custards, butter, ghee and butter fat, margarine.

Celery

Such as: celery stalk, celery leaf, celeriac and celery seed.

Found in: celery salt, vegetable juices containing celery, spice mixes, curry, bouillons, soups, stews, sauces, processed meat products, sausages, salads such as Waldorf salad, vegetable salad, potato salad with bouillon, savoury snacks.

Sesame

Such as: benne (benne seed, benniseed), gingelly oil.

Found in: sesame oil, bread, crackers, cereals, dips, (e.g., hummus), stews and stir fries and tahini paste.

Lupin

Such as: lupine, lupin flour, lupin seed, lupin bean.

Found in: lupin flour, lupin seed, lupin bean, baked goods such as pastries, pies, waffles, pancakes, pasta products, pizzas, vegetarian meat substitutes, lupin sprouts.

Nuts

Such as: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macada-mia (or Queensland) nuts.

Found in: tree nut oil, marzipan, nougat, nut extracts, paste or butters, chocolate and chocolate spreads, vegetarian dishes, salads and dressings, marinades, mortadella (may contain pistachi-os), cereals and crackers.

Each type of nut must be separately identified. It is also good practice to add ‘nut’ in brackets if it is not obvious that the nut is a nut e.g. almonds (nuts).

Mustard

Such as: mustard seed, mustard leaves, mustard flower, mustard oil, sprouted mustard seeds, mustard powder.

Found in: sausages, processed meat products, roulade, spice mixes, pickles, marinades, soups, sauces, chutneys, delicatessen salad, some mayonnaise, barbecue sauce, fish paste, ketchup, tomato sauce, piccalilli, pizza, salad dressings, Indian food including curries.

Sulphur Dioxide/Sulphites

Such as: preservatives used in dried fruit, wine, beer, cider and meat products.

Other names for sulphur dioxide: potassium bisulphite or metabisulphite, sodium bisulphite, dithionite, metabisulphite or sulphite. E220-228 (European additive numbers).

Molluscs

Such as: clams, cockles, mussels, octopus, oysters, snails, squid (calamari), and scallops.

Found in: oyster sauce, fish sauce, stock, soups and stews.

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