The central rule is simple: when a regulated allergen is intentionally used as an ingredient and remains in the food, the business must make that clear. The presentation rules then change according to the type of food.

The 14 allergens businesses must declare

The legal list is not a complete list of everything that can cause an allergic reaction. It identifies the categories for which mandatory information rules apply.

  • Celery
  • Cereals containing gluten
  • Crustaceans
  • Eggs
  • Fish
  • Lupin
  • Milk
  • Molluscs
  • Mustard
  • Peanuts
  • Sesame
  • Soya
  • Sulphur dioxide and sulphites
  • Tree nuts

Within the tree-nut category, the named nuts are almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio and macadamia. Peanuts are listed separately.

How the rules change by food type

01

Prepacked food

A full ingredients list is normally required, with regulated allergens emphasised so they stand out—for example through bold type, capitals or another clear format.

02

Prepacked for direct sale

PPDS food is packed at the same place it is offered or sold before the customer chooses it. Since October 2021, it must show the food name and a full ingredients list with regulated allergens emphasised. This change is commonly called Natasha’s Law.

03

Loose and restaurant food

For non-prepacked food, businesses must provide information about any of the 14 allergens used as ingredients. The FSA’s best-practice approach supports clear written information backed by a conversation with staff.

04

Takeaways

Allergen information must be available before purchase and again when the food is delivered. If several meals are ordered, clearly identifying the allergy order helps prevent confusion.

What the law does not guarantee

Mandatory information is a starting point—not a personal assurance of safety.

Recipes, suppliers and preparation methods can change. The legal list does not cover every possible food allergy, and ingredient information is different from information about unintended cross-contact. Always check the current label or current business information and ask questions relevant to your allergy.

A quick consumer checklist

  • Read the entire current ingredients list, even if you have bought the product before.
  • Look for the specific allergen name, not only a generic free-from label.
  • For loose food, ask where the written allergen information is and speak with staff.
  • Ask about substitutions, shared equipment and preparation when cross-contact matters.
  • If the answer is unclear or confidence is lost, do not guess.

Evidence base

Official sources