Allergens

Current legislation requires all UK food businesses to provide essential allergy information on foods that contain any of these 14 known allergens. In your venue, you’ll need to communicate to your customers where they can find this information.

Gluten

Gluten intolerance is caused by the body’s inablity to break down gluten, a protein in wheat and grains. Coeliac disease is a digestive condition caused by gluten intolerance.

Eggs

Egg allergy is a hypersensitivity to dietary substances from the yolk or whites of eggs, causing an overreaction of the immune system.

Fish

Finned fish can cause severe allergic reactions and is usually a lifelong allergy. More than half of all people who are allergic to one type of fish are also allergic to other fish so allergists often advise patients to avoid all fish.

Nuts

Nut allergy is a hypersensitivity to dietary substances from tree nuts causing an overreaction of the immune system which may lead to severe physical symptoms. This tends to be a lifelong allergy.

Celery

Allergy to celeriac (the celery root) is more common than to celery stick, although both can cause severe reactions. Symptoms vary from mild, such as oral allergy syndrome, to anaphylactic shock. Celery allergy is rarer in the UK than across Europe.

Sulphur Dioxide

Sulphur dioxide can cause allergy-like symptoms in people with underlying asthma and allergic rhinitis. The most common reaction is wheezing, tight chest and cough, which can be severe and distressing.

Mustard

The symptoms of mustard allergy may come on rapidly, usually within minutes but sometimes up to two hours. Severe cases of a mustard allergy can cause anaphylaxis.

Shellfish and mollusc

Along with peanuts and tree nuts, shellfish are some of the most frequent triggers of anaphylactic reactions. As shellfish and molluscs contain the same type of proteins some people may react to both food groups. Allergy to molluscs are reported less frequently than allergy to shellfish.

All allergen information was correct at the time of going to print and Unitas Wholesale cannot be responsible for any inaccuracies or omissions in the information. Unitas Wholesale recommends that the product label is read carefully before using the products.

Lupin

The lupin is well known as a popular garden flower. Allergy to lupin has been recognised in mainland Europe where lupinflour is used commonly in food products. It is used less frequently in the UK.

Allergic reactions to lupin cause similar symptoms seen with other food allergens.

Milk

A milk allergy is an adverse immune reaction to one or more of the constituents of milk from any animal.

Immediate signs and symptoms might include hives, vomiting, shortness or breath or coughing.

What you need to know…

n You can no longer state that all

foods ‘could’ contain allergens

n You can no longer state that you

don’t know if an allergen is present

n Verbal statements have to be

backed up in writing if asked for

n Allergen ingredient information

must be recorded on product specification sheets

n Allergen information must be kept

up to date

n Remember to consider the impact

if you change recipes regarding allergen information

To find out more visit the Food Standards Agency website food.gov.uk

Soy

Soy allergy is a hypersensitivity to dietary substances from soy causing an overreaction of the immune system. Symptoms of soy allergy are typically mild, although anaphylaxis is possible.

Lactose

Lactose intolerance is not a food allergy but occurs in individuals who lack the enzyme lactase, which is needed to digest the milk sugar lactose. Common symptoms are diarrhoea, wind/flatulence and general discomfort.

Sesame

Sesame allergy is a hypersensitivity to dietary substances from sesame seeds causing an overreaction of the immune system. It’s lesser known than peanut allergies.

Peanuts

Peanut allergy is a hypersensitivity reaction to dietary substances from peanuts causing an overreaction of the immune system. It is a type of allergy distinct from tree nut allergies.