14 allergens you need on your label

List of 14 common allergens for food producers and how NotaZone makes labelling easy for food traceability and printing.

As food producers, food safety is a priority. Labelling plays an important role in ensuring your customers can make informed decisions. 

Inaccurate or misleading labels can result in problems and product recalls; hence, it is important to get them correct at every step. 

There are 14 main allergens according to the Food Information Regulations. If your end product contains any of these allergens, it is imperative that your label properly identifies them. 

14 Allergens to include on a food label:

  1. Celery / celeriac

Celery can be found in products such as salads, soups, stock cubes, kinds of pasta, leaves, etc. The root of celery is called celeriac and must also be included. 

  1. Eggs 

Eggs are a very common ingredient and can be found in many things such as cakes, pastries, sauces (mayonnaise), mousses, pasta, quiche, and even some meat products. Certain foods are glazed in egg yolk and also are a risk.

  1. Fish 

Fish can be found in things such as pasta, fish sauces, stock cubes, Caviar, salad dressings, etc. 

  1. Milk 

Milk is again a very commonly used ingredient that can be found in many things like butter, cream, yoghourts, ice cream, cheese, and other substances that are glazed with milk. 

  1. Cereals containing gluten. 

These can include cakes, bread, couscous/pasta, pastries, baking powder, batter, some meat products, soups, and some sauces. 

  1. Lupin 

Lupin can be found in a few products that include pastries, bread, and some pasta dishes. 

  1. Crustaceans 

Crustaceans are aquatic animals with jointed legs. Examples of foods that are classified as crustaceans include crabs. Lobsters. Prawns, shrimps, etc. 

  1. Molluscs

Molluscs are also a group of seafood that contains scallops, oysters, mussels, squid, oysters, and snails. 

  1. Nuts 

Can be found in many food products, like salads, stirfry, biscuits/crackers, bread, certain oils, cakes, hazelnuts, pastries, and even certain chocolates. 

  1.  Mustard 

Mustard can come in the form of seeds, sauce, or powder and can be found in many sauces (eg mayonnaise). 

  1. Peanuts 

Peanuts are used in many baked goods such as cookies, pastries, biscuits, etc. they can also be used in cereal/breakfast bars and some chilli soups. 

  1.  Soya 

It can be found in soy sauce, chillis, pasta, soy oil, and many baked goods.  

  1. Sulphur dioxide 

Sulphur dioxide and sulphates are commonly used in dried fruits like apricots, raisins, sultanas, etc. they can also be found in certain meat products and even drinks like wine and beer. 

  1. Sesame seeds 

Mainly found in bread, can also be found in products like houmous, salads, and sesame oil. 

Including these 14 allergens within your food label will leave you with the appropriate allergen regulations for your product to be ‘food safety’ ready to further produce and sell to your consumers. 

NotaZone has a labelling module that can produce your end product labels in full to a suitable printer. NotaZone helps you to easily meet the UK FSA labelling requirements.

NotaZone uses Wordtm documents as templates to make it simple for you to create labels that look just right. 

If you would like to know how NotaZone can help your business grow to the next level, book a demo today. 

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