14 Allergens covered by the new EU Allergy Law

Below are outlines of the main 14 Allergens that are covered by the new EU Allergy Law.

1: Celery
  • Celery AllergyCelery allergy is a more commmon allergy, as Celery is widely used in foods, and is served as simple sticks, the celeriac root, the leaves can be eaten. Celery can also be powdered and used as a spice and the celery seeds used to make celery salt.. Read More... Members Only
2: Crustaceans
  • Crustacean AllergyCrustaceans include crabs, crayfish, lobster, prawns and shrimps, shellfish allergy is quite unusual in children due to their diet not containing crustaceans, but develops as they become teens or young adults, crustacean allergy is normally lifelong. Read More... Members Only
3: Eggs
  • Egg AllergyEgg is a common cause of allergic reactions in both infants and children, and for some people will continue into adult life, most cases of egg allergy are mild, but more severe symptoms can lead to anaphylactic shock. Read More... Members Only
4: Fish
  • Fish AllergyFish allergy is normally lifelong, allergic reactions can be serious and symptoms may come on rapidly, people who are allergic to one type of fish may have a good chance of reacting to other types of fish.. Read More... Members Only
5: Gluten
  • Gluten AllergyGluten is a cereal protein found in wheat, barley and rye, gluten allergy occurs in children as well as adults but is normally outgrown, the reaction to wheat may not be an allergic one, it could be an intolerance or Coeliac disease. Read More... Members Only
6: Lupin
  • Lupin AllergyLupin is a garden flower. The seeds from some varieties of lupin are cultivated as food, and can be eaten whole or crushed to make lupin flour and used in baking or making pancakes as well as some pasta recipies. Some people with Lupin Allergy are also allergic to peanuts. Read More... Members Only
7: Milk
  • Milk AllergyMilk allergy occurs when proteins in milk cause the immune system to mistakenly perceive them to be a threat. Milk allergy can occur in babies and children and generally ceases, but occasionally it persists into adulthood.. Read More... Members Only
8: Molluscs
  • Mollusc AllergyMolluscs include mussels, oysters, squid and octopus. Mollusc allergy symptoms can be quite severe, and there is always high risk of cross contamination as they move through the supply chain. Read More... Members Only
9: Mustard
  • Mustard AllergyMustard allergy is likely to cause reactions from foods made from the mustard plant, this plant including the leaves, seeds and flowers, mustard based oil, and foods that incorporate any of these. Read More... Members Only
10: Peanuts
  • Allergen AccreditationPeanuts are related to foods such as peas, beans and lentils. Peanut Allergy symptoms are normally mild, but extreme cases sometimes occur, including wheezing, swelling in the throat and even anaphylactic shock, although fatal symptoms rarely occur. Read More... Members Only
11: Sesame
  • Sesame AllergyCrustaceans include crabs, crayfish, lobster, prawns and shrimps, shellfish allergy is quite unusual in children due to their diet not containing crustaceans, but develops as they become teens or young adults, crustacean allergy is normally lifelong. Read More... Members Only
12: Soya
  • Soya AllergySoya is a common ingredient in many of todays foods. The beans can be eaten fresh, dried or made into soya flour, which is often found in bread and baked goods. Soya allergy is quite rare in the UK compared with all the other main allergens. Read More... Members Only
13: Sulphites
  • Sulphite AllergySulphites are preservatives used in the production of some foods and drinks. Sulphite allergy is quite rare and is more prevalent in people who suffer with asthma, reactions can cause wheezing and coughing, severe symptoms are rare. Read More... Members Only
14: Treenuts
  • Treenut AllergyTreenut allergy can affect many people with peanut allergy, with some people allergic to one tree nut, becoming allergic to others, nuts are in many products, and the possibility of cross contamination during food production can occur. Read More... Members Only

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