Allergen Labelling Requirements in the UK
UK and EU regulations require that 14 major allergens be clearly identified and emphasised on food packaging. This requirement exists to protect consumers with allergies from accidental exposure.
The 14 Major Allergens
These are the allergens regulated in the UK and must be emphasised whenever present in food or as ingredients:
- Celery (including celeriac)
- Cereals Containing Gluten (wheat, barley, rye, oats, spelt, kamut, and their hybrids)
- Crustaceans (prawns, crabs, lobster, etc.)
- Eggs
- Fish
- Lupin (seeds and flour)
- Milk (including lactose)
- Molluscs (mussels, clams, squid, snails, etc.)
- Mustard
- Tree Nuts (almonds, hazelnuts, walnuts, cashews, pecans, pistachios, Brazil nuts, macadamia nuts)
- Peanuts
- Sesame
- Soya
- Sulphites (if present in concentrations above 10 mg/kg)
How Allergens Must Be Emphasised
When allergens appear in the ingredients list, they must be emphasised through one or more of these methods:
Bolding
The allergen name is displayed in bold text, making it stand out visually from surrounding text.
Italics
The allergen name is displayed in italic text.
Colour
The allergen name is displayed in a contrasting colour.
Combination
Manufacturers often use multiple methods, such as bold and colour together.
Where Allergens Appear
Allergens must be identified not only when they are main ingredients, but also when they appear as components of compound ingredients or as processing aids.
For example, if a cereal contains "malt extract (barley)" where barley contains gluten, the gluten source must be clearly identified and emphasised.
Warning Statements and Cross-Contamination
Some products display warning statements such as "may contain nuts" or "processed in a facility with tree nuts." These statements are voluntary and indicate potential for cross-contamination during manufacturing, not actual presence of the allergen.
Individuals with severe allergies should read these precautionary statements carefully, as manufacturers use them to indicate possible trace contamination risks.
Understanding Compound Ingredients
When an allergen appears as part of a compound ingredient, it must still be identified and emphasised. For example, if a product contains "chocolate (cocoa butter, cocoa mass, milk, emulsifier: soya lecithin)," both milk and soya must be emphasised even though they are components of the chocolate.
Reading Allergen Information Safely
For individuals with allergies:
- Always read the full ingredients list, not just relying on allergen bolding.
- Be aware of alternative names for allergens (e.g., "whey" or "casein" are milk proteins).
- Check precautionary "may contain" statements.
- Be aware that manufacturing practices can change between product batches.
- When in doubt, contact the manufacturer directly.