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Allergens Awareness

As of December 13th 2014, new legislation (the EU Food Information for Consumers Regulation 1169/2011) now requires food businesses to provide allergy information on non pre-packaged food. There have also been changes to existing legislation on labelling allergenic ingredients in pre-packaged food. This information can be provided in writing and / or orally by a member of our staff.


The 14 allergens in Annex 2 are recognized across Europe as the most common ingredients or processing aids causing food allergies or intolerances


  • Celery – includes celery sticks, leaves, seeds and celeriac


  • Cereals containing gluten – wheat, spelt, rye, barley and oats


  • Crustaceans – crabs, lobsters, prawn and shrimp


  • Eggs – whole and in mayonnaise, quiche, pastry products and mousses


  • Fish – whole and in fish sauces (worcestershire sauce, nam pla, dressings and relishes)


  • Lupin – lupin seeds and flour (found in some types of bread and pasta)


  • Milk – found in butter, cheese, cream, milk powders and yoghurt


  • Molluscs – mussels, squid, whelks, oysters (also found in oyster sauce)


  • Mustard – liquid mustard, mustard powder and mustard seeds


  • Nuts – almonds, brazils, pistachios, macadamia, hazelnuts etc, found in breads, cakes, ice cream, nut oils, sauces


  • Peanuts – found in breads, cakes, ice cream, nut oils, sauces, peanut flour


  • Sesame seeds – can be found in bread, houmous, sesame oil, bread sticks and tahini


  • Soya – bean curd, soya beans, miso paste, soya flour, tofu, textured soya protein (quorn)


  • Sulphur dioxide – used as a preservative in dried fruit, meat products, soft drinks and vegetables as well as wine and beer


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