Food allergens on labels: the 14 major allergens and how to spot them
The 14 allergens list for the EU and UK, the US 9 major allergens, how allergen labeling works, hidden names for milk and egg, and allergy vs intolerance.
By the Green Point editorial teamUpdated 6 min readKey takeaways
- The EU and UK recognize 14 major allergens, including gluten cereals, milk, eggs, peanuts, tree nuts, sesame, celery, mustard, lupin and sulphites.
- The US has 9 major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame (added in 2023).
- In the EU and UK, allergens are emphasized in the ingredient list, usually in bold; in the US they appear in brackets or in a "Contains" statement.
- Hidden names such as casein, whey or albumin matter most for loose foods, imports and older labels.
- If you have a food allergy, always read the actual pack every time you buy, and follow your doctor's advice.
On this page
In the EU and UK, food labels must highlight 14 major allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs. In the US, 9 major allergens must be declared: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. They appear in bold, in brackets or in a "Contains" statement.
The 14 allergens list (EU and UK)
| Allergen | Includes, for example | Often found in |
|---|---|---|
| Cereals containing gluten | Wheat (including spelt and khorasan), rye, barley, oats | Bread, pasta, cakes, sauces, batter, beer |
| Crustaceans | Prawns, shrimp, crab, lobster | Seafood dishes, Asian sauces and pastes |
| Eggs | Eggs and egg products | Mayonnaise, cakes, pasta, glazes |
| Fish | All fish species | Fish sauce, Worcestershire sauce, dressings |
| Peanuts | Peanuts, groundnut oil | Satay, snacks, sweets, some vegetarian dishes |
| Soybeans | Soy, tofu, edamame, soy flour | Soy sauce, processed foods, bakery |
| Milk | Milk and milk products, including lactose | Butter, cheese, yogurt, cream, milk powder |
| Tree nuts | Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias | Pesto, desserts, cereal bars, marzipan |
| Celery | Stalks, leaves, seeds and celeriac | Soups, stock cubes, spice mixes |
| Mustard | Seeds, powder, leaves | Dressings, marinades, sauces, curries |
| Sesame | Seeds and sesame oil | Bread, hummus (tahini), Asian dishes |
| Sulphur dioxide and sulphites | Above 10 mg per kg or per liter | Dried fruit, wine, some drinks and meat products |
| Lupin | Lupin seeds and flour | Some breads, pastries and pasta |
| Molluscs | Mussels, oysters, squid, snails | Oyster sauce, seafood dishes |
These rules apply to every ingredient, including additives and processing aids, as long as the allergen ends up in the final product.
The US 9 major allergens
In the US, the FDA requires labels to declare the 9 major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Sesame was added by the FASTER Act and became a major allergen on 1 January 2023. Products already on shelves before then did not have to be relabeled.
Note the differences with Europe: the US list names wheat rather than all gluten cereals, and does not include celery, mustard, lupin, molluscs or sulphites as major allergens. Other countries, such as Canada and Australia, have their own lists, so check the rules where you shop. Our guide to reading food labels abroad has tips for traveling.
How allergen labeling works on the pack
EU and UK
Prepacked foods must list allergens in the ingredient list and emphasize them every time they appear, usually in bold, capitals, italics or a different color. For example: "Ingredients: wheat flour, sugar, butter (milk), egg". In the UK, food packed on the premises where it is sold, such as a sandwich from a café counter, also needs a full ingredient list with allergens emphasized.
For loose food, such as in restaurants, bakeries and delis, businesses must still provide allergen information, in writing or verbally with a notice telling you how to ask.
United States
The allergen's food source must appear at least once, either in brackets after the ingredient, such as "whey (milk)", or in a "Contains" statement right after the ingredient list, such as "Contains: wheat, milk, soy". The specific tree nut, fish or shellfish must be named, for example "almonds" or "shrimp".
"May contain" or "made in a facility that also handles" statements are different: they are voluntary and not standardized. Read our guide on what "may contain traces" really means.
Hidden names for milk, egg and other allergens
Current EU, UK and US rules mean that an ingredient like casein should be accompanied by the allergen name, as in "casein (milk)". Hidden names still matter for loose foods, imported products, recipes, older labels and countries with different rules. These are the ones to know:
- Milk: casein, caseinates, whey, lactose, lactalbumin, lactoglobulin, milk solids, milk powder, ghee, butter, buttermilk, cream, curd, cheese.
- Egg: albumin (albumen), ovalbumin, ovomucoid, lysozyme, globulin, egg lecithin, mayonnaise, meringue.
- Wheat and gluten: semolina, durum, spelt, khorasan (Kamut), bulgur, couscous, seitan, farina, malt (from barley).
- Soy: soya, lecithin from soy (E322), tofu, tempeh, miso, edamame, textured vegetable protein.
- Peanut: groundnut, arachis oil, monkey nuts.
Allergens can also be hidden in plant-based products: some vegan cheeses use cashews, and some meat alternatives contain soy, wheat or lupin. If you follow a plant-based diet for other reasons, our guide on how to check if a food is vegan explains what "vegan" does and does not guarantee.
Food allergy vs intolerance: what is the difference?
A food allergy is a reaction of the immune system. Even a tiny amount can cause symptoms within minutes, from hives and swelling to vomiting, wheezing and, in severe cases, anaphylaxis, which can be life-threatening.
A food intolerance, such as lactose intolerance, involves digestion rather than the immune system. It causes discomfort like bloating or diarrhea, usually depends on how much you eat, and is not life-threatening. Coeliac disease is different again: an autoimmune reaction to gluten that requires strict, lifelong avoidance even though it is not an allergy.
Always check the actual pack
Recipes change, and the same product can be made differently in different countries or factories. Read the label every time you buy, even for products you know well. Apps and websites, Green Point included, rely on label data that may be incomplete or out of date, so use them as a helpful first check, never as a replacement for the pack and your doctor's advice.
Frequently asked questions
Is coconut a tree nut allergen?
Coconut is not on the EU and UK list of tree nuts, and since January 2025 the FDA no longer treats it as a tree nut for allergen labeling. Coconut allergy is uncommon, and most people with a tree nut allergy can eat coconut, but some cannot. Ask your allergist whether coconut is safe for you before trying it.
What does "gluten free" mean on a label?
In the EU, UK and US, "gluten free" means the food contains no more than 20 parts per million (20 mg per kg) of gluten, a level considered safe for most people with coeliac disease. Oats are naturally gluten free but are often contaminated with wheat, so look for oats specifically labeled gluten free.
Do restaurants have to tell you about allergens?
In the EU and UK, yes: restaurants, cafés and takeaways must be able to tell you which of the 14 allergens are in each dish, in writing or verbally. In the US, federal allergen labeling rules do not cover dishes made to order, and state or local rules vary. Wherever you eat, tell the staff about your allergy before ordering and ask how dishes are prepared.
Are allergen-free foods safe for everyone with allergies?
Only for the allergens they claim to be free from. A "nut free" product may still contain milk or egg, and "free from" claims depend on the producer's controls. If you have several allergies, read the full ingredient list and allergen statement every time, and follow your allergist's guidance on which products are safe.
Sources
- Allergen guidance for food businessesFood Standards Agency (GOV.UK)
- Food AllergiesU.S. Food and Drug Administration
- Frequently Asked Questions: Food Allergen Labeling Guidance for IndustryU.S. Food and Drug Administration
This guide is for general information and is not medical advice. If you have a skin, allergy or health concern, talk to a doctor, dermatologist or dietitian. Green Point scores and Skin Scan results are informational and are not a diagnosis.
