Emphasising allergens

Emphasise each of the 14 allergens every time it appears in the ingredients list. You can use bold type, capitals, contrasting colours or underlining. Pick one method and use it on all your labels, so that it stays clear. The allergen must stand out from the other ingredients.

Emphasise only the allergen word. Write 'skimmed MILK powder', not the whole phrase. Where the allergen is part of a word, emphasise that part, as in 'metabiSULPHITE'.

Name the specific cereal or nut. For cereals, emphasise wheat, rye, barley or oats, not the word 'gluten'. Spelt and Khorasan must be linked to wheat, for example 'spelt (wheat)'. For tree nuts, name the nut, such as almonds or hazelnuts. Peanuts must be called peanuts. Ingredients that come from milk, such as whey, need a clear reference to milk.

Where there is an ingredients list, do not add a separate statement such as 'Contains: wheat, egg and milk'. This repetition is not allowed. You may explain your emphasis, for example 'Allergy advice: for allergens, see ingredients in bold'.

'May contain' wording is voluntary. Use it only when a risk assessment finds a real risk of cross-contact that you cannot control, and name the allergen. If a supplier's ingredient carries a 'may contain' warning, pass it on.