Allergen guide.

Includes the stalks, leaves, seeds, and root. Found in soups, sauces, salads, and some spice mixes. Celery salt and celeriac also count.

• Often used as a base in stocks and bouillon cubes
• Found in many pre-made spice blends and seasonings
• Celery seed is used in dressings and pickling

Includes shrimp, prawns, crab, and lobster. Distinct from molluscs. Commonly found in seafood dishes, pastes, and Asian cuisines.

• Shrimp paste is a base in many Asian dishes
• Cross-contamination is common on shared grills and fryers
• Always check soups and stock-based sauces

Common in baked goods, pasta, mayonnaise, and many sauces. Can be hidden in unexpected foods.

• Egg wash is used on many breads and pastries
• Some pasta is egg-free — always check
• Meringue, marshmallows, and nougat contain egg

Fish allergy is separate from shellfish allergy. Often hidden in Worcestershire sauce, Caesar dressing, fish sauce, and Asian dishes.

• Fish sauce is a staple in Thai, Vietnamese, and Korean cuisine
• Worcestershire sauce typically contains anchovies
• Airborne steam from cooking fish can trigger reactions

Essential for those with coeliac disease or gluten sensitivity. Wheat is in bread, pasta, soy sauce, and many processed foods.

• Soy sauce typically contains wheat
• Cross-contamination is common in shared kitchens
• Oats may be contaminated unless certified gluten-free

Lupin flour and seeds are used in some breads, pastries, and pasta. People with peanut allergies may also react to lupin.

• Common in gluten-free flour blends as a substitute
• Found in some European breads and baked goods
• Cross-reactivity with peanuts is well documented

Affects both lactose-intolerant and dairy-allergic individuals. Found in butter, cheese, cream, and many processed foods.

• Casein and whey are dairy proteins to watch for
• Many breads and baked goods contain milk
• Look for dairy-free alternatives at restaurants

Includes squid, octopus, mussels, oysters, scallops, and clams. Distinct from crustaceans. Found in seafood dishes and some Asian sauces.

• Oyster sauce contains molluscs and is common in stir-fries
• Cross-contamination is likely in seafood restaurants
• Some fish stocks and broths may contain mollusc extracts

Mustard seeds, leaves, powder, and oil are all covered. Found in condiments, marinades, curries, and many dressings.

• Curry powders and spice blends often contain mustard
• Some salad dressings and vinaigrettes contain mustard
• Mustard is a common ingredient in deli meats and sausages

Includes almonds, cashews, walnuts, pecans, and more. Often found in desserts, pesto, and plant-based milks.

• Different from peanuts — you can be allergic to one and not the other
• Common in Mediterranean and Middle Eastern dishes
• Check for nut-based oils and butters

One of the most common food allergens. Peanuts can cause severe reactions and are found in many cuisines, sauces, and desserts.

• Always ask about peanut oil in fried foods
• Watch for cross-contamination in Asian cuisine
• Check sauces, dressings, and baked goods

Recognised as a major allergen worldwide. Found in tahini, hummus, many breads, and Asian cuisine.

• Sesame oil is widely used in Asian cooking
• Many burger buns and breads contain sesame seeds
• Tahini is a key ingredient in hummus and Middle Eastern dishes

Found in many Asian cuisines and processed foods. Soy sauce, tofu, edamame, and many meat substitutes contain soya.

• Soybean oil is used in many restaurant fryers
• Soy lecithin is a common food additive
• Many plant-based meat substitutes are soya-based

Used as a preservative. Found in wine, dried fruits, processed meats, and some condiments. Must be declared when above 10mg/kg.

• Common in wine, cider, and some beers
• Dried apricots and raisins are often high in sulphites
• Look for E220–E228 on ingredient labels