Overview of food allergens
The food allergen overview covers all 14 groups defined by European legislation that must be labelled on foods. Each allergen comes with a description and examples of foods in which it commonly occurs.
The section helps you cook with allergies and intolerances in mind, whether you are cooking for yourself or for guests. Thanks to the clear overview you easily spot what to watch out for and pick recipes that are safe for your diet.
1. Cereals Containing Gluten
Protein found in wheat, rye, barley, oats, spelt, etc.
Wheat, rye, barley, oats, spelt and their hybrid varieties and products thereof.
2. Crustaceans
Shrimp, crab, lobster, crayfish and products made from them.
Shrimps, crabs, lobsters, and products from crustaceans.
3. Eggs
Chicken, quail and other eggs and products made from them.
Eggs of all kinds and products made from them (e.g., mayonnaise, baked goods).
4. Fish
Freshwater and saltwater fish, roe, caviar and fish products.
All kinds of fish and products made from them (e.g., fish sauce, fish gelatin).
5. Peanuts
Legume rich in proteins, vegetable oil and fats.
Peanuts and products made from them, often hidden in sweets, sauces, and pastries.
6. Soy
Soybeans and products made from them (tofu, tempeh, soy milk etc.).
Soybeans and their products (e.g., tofu, soy sauces, lecithin).
7. Milk
Cow, goat, sheep milk and products made from them, including lactose.
Milk of all kinds and dairy products including lactose.
8. Nuts
Almonds, hazelnuts, walnuts, cashews, pistachios, pecans etc.
Almonds, hazelnuts, walnuts, cashews, pistachios, Brazil nuts, macadamia and pecans.
9. Celery
Bulb, stalk, root and seeds of celery and products made from them.
Raw or cooked celery, including celery salt, spices, and soups.
10. Mustard
Mustard seeds, spice, sauces and dressings made from mustard.
Mustard seeds, mustard powder, sauces, marinades.
11. Sesame seeds
Sesame and products made from it (tahini, sesame oil, bread etc.).
Sesame seeds and products made from them – often in baked goods and Asian dishes.
12. Sulfur Dioxide and Sulfites
Preservative in dried fruit, wines and pickled foods.
Used as preservatives, e.g., in dried fruits, wine, vinegar.
13. Lupin
Legume used in gluten-free flour and baked goods.
Lupin flour and its products – common in gluten-free baking.
14. Mollusks
Snails, oysters, mussels, octopus, squid etc.
Mussels, octopus, squid, and products made from them.
Ad
Ad
