The regulated list gives consumers a common language for allergen information. It also has limits: a person can be allergic to a food that is not one of the 14, so a complete ingredients list and a clear conversation can still matter.
The complete list
Celery
Includes celery stalks, leaves, seeds and celeriac.
Cereals containing gluten
Wheat, rye, barley and oats must be identified by the cereal name.
Crustaceans
Includes prawns, crab, lobster and crayfish.
Eggs
Includes egg used in foods such as mayonnaise, pasta, glazes and desserts.
Fish
Includes fish and ingredients made from fish, subject to limited legal exceptions.
Lupin
A pulse sometimes used as flour or seed, including in bakery products.
Milk
Includes milk ingredients such as butter, cream, cheese and whey.
Molluscs
Includes mussels, oysters, squid, octopus and snails.
Mustard
Includes mustard seeds, powder, leaves and prepared mustard.
Peanuts
Peanuts are declared separately from the regulated tree-nut group.
Sesame
Includes sesame seeds, oil where allergenic protein remains, tahini and sesame paste.
Soya
Includes soya beans and many ingredients made from soya, subject to limited exceptions.
Sulphur dioxide and sulphites
Declaration rules apply above the regulated concentration of 10 mg/kg or 10 mg/litre.
Tree nuts
Almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio and macadamia.
Two distinctions that matter
Peanuts are not tree nuts—and “gluten” is not the full label.
Peanuts have their own category. Tree-nut information should identify the specific regulated nut. For cereals containing gluten, the cereal—such as wheat, rye, barley or oats—must be named so the information is useful to people whose needs differ.
How the information should reach you
Prepacked food
Regulated allergens in the ingredients list must be emphasised so they stand out from the surrounding text.
Food packed for direct sale
PPDS food must show its name and a full ingredients list with regulated allergens emphasised.
Loose food and meals
Businesses must provide information about regulated allergens used as ingredients. Written information supported by staff is the clearest approach.
Takeaways
Information must be available before purchase and again when the food is delivered.
Use the list without treating it as a safety guarantee
- Read the complete current ingredients list—not only the highlighted words.
- Check each new pack because recipes, suppliers and warnings can change.
- Ask about cross-contact separately; it is different from an allergen used as an ingredient.
- If your allergen is outside the regulated 14, explain it clearly and ask for full ingredient information.
- Do not rely on a generic “nut” answer when the exact nut matters.
Evidence base
Official sources
- FSA: Food allergy and intolerance advice for consumers England, Wales and Northern Ireland
- FSA: Allergen information for non-prepacked foods The legal list and business guidance
- Food Standards Scotland: Food allergies and intolerances Scotland