Allergen identification
Allergens are required to be labelled and appropriately highlighted, for example, underlined, bold text or italic text.
The allergens that need to be indicated are:
- cereal containing gluten
- crustaceans - for example, crab or lobster
- eggs
- dairy, for example, milk, butter or cheese
- fish
- shellfish - for example, mussels or cockles
- soya
- peanuts
- nuts - for example, walnuts, hazelnuts or pecans
- celery
- sesame - for example, seeds or oil
- sulphites and sulphates
- lupin
- mustard - for example, powder, paste, kernels, seeds or salad leaves
These must be what you have put into the food. Where you have a compound ingredient that has been made within a premise that handles allergens and its packaging has a “may contain” statement, then in certain cases it may be advisable to carry this information forward. Further information can be found at:
Food Standards Scotland - What to consider when labelling foods