The 14 allergens and where they hide

UK law names 14 allergens. Food businesses must tell customers when food contains any of them as an ingredient. This includes additives, processing aids and other substances still present in the finished food. Learn the list, and learn where each allergen hides. Many are not obvious from the name of a dish.

Celery includes the stalks, leaves, seeds and the root, called celeriac. It hides in stock cubes, soups, salads, celery salt and some meat products.

Cereals containing gluten are wheat (including spelt and Khorasan wheat), rye, barley and oats. They hide in bread, pastry, pasta, batter, breadcrumbs, gravy, sauces and soups. Most soy sauce contains wheat, and most beer contains barley.

Crustaceans include prawns, crabs and lobsters. Shrimp paste is often used in Thai and other south-east Asian curries and salads.

Eggs hide in mayonnaise, cakes, quiche, fresh pasta, mousses, sauces and some meat products. Pastry and buns may also be brushed with egg.

Fish hides in Worcestershire sauce, Caesar dressing, fish sauce, relishes and some pizzas.

Lupin is a flower. Its seeds are made into flour, which can appear in some bread, pastry and pasta. People who are allergic to peanuts may also react to lupin.

Milk hides in butter, cheese, cream, yoghurt and milk powder, and in many sauces, soups and ready-made mixes. Food may also be brushed with milk.

Molluscs include mussels, oysters, squid, cockles, whelks and snails. Oyster sauce is a common hidden source.

Mustard includes liquid mustard, mustard powder and mustard seeds. It hides in salad dressings, marinades, curries, sauces, soups and some meat products.

Peanuts are not tree nuts. They grow in the ground and are also called groundnuts. They hide in satay sauce, curries, biscuits, cakes, desserts and peanut oil.

Sesame includes the seeds, the oil and tahini paste. It hides in houmous, bread and breadsticks, and is often sprinkled on salads and stir-fries.

Soya includes tofu, edamame beans, soya flour and soya milk. It hides in soy sauce, desserts, ice cream, meat products and many vegetarian products.

Sulphur dioxide and sulphites are preservatives. They must be declared above 10 mg/kg or 10 mg/litre. Look for them in dried fruit, wine, beer, soft drinks and some meat products.

Tree nuts are almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts. They hide in marzipan, frangipane, some pesto, cakes, biscuits, ice cream, sauces and nut oils.

Cooking does not remove allergens. A baked or fried allergen is still an allergen. Bought-in products can also change, so read the label every time, not just the first time. A sauce, garnish or stock that looks harmless can be the biggest risk on the plate.