Food allergens (the 14 main allergens)

In short: In the EU, 14 groups of substances that often cause allergies must be highlighted in the ingredient list, for example in bold.

In more detail: The 14 main allergens are cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk (including lactose), tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites (above 10 mg/kg), lupin and molluscs.

Our context: The product scanner shows allergens and traces separately. The rating never replaces the packaging.

In Depth

• Traces: “May contain traces of …” is a voluntary precaution when cross-contamination is possible. It is not regulated by law.
• Loose goods: In restaurants and bakeries, allergens must also be given, on the menu or verbally.
• Allergy, intolerance, sensitivity: In allergies the immune system reacts. Lactose or fructose intolerance are digestive problems.
• Gluten: For coeliac disease, “gluten-free” means below 20 mg gluten per kg.
• Data quality: In open databases, allergens come from volunteers. With a severe allergy, always check the packaging.

See also: Preservatives, Reading the nutrition table