| Cereals containing Gluten |
The regulations define these as: wheat, rye, barley, oats, spelt, kamut or their hybridised strains. Gluten is a protein found in wheat. It comprises of prolamin and glutenin portions. The prolamin portion in wheat is called gliadin. Gliadin is the component for triggering sensitivity in coeliacs. Similar proteins, which are harmful to some coeliacs, are found in the prolamin portions of barley, rye and oats. In barley this portion called hordein, in rye secalin and in oats avenin. Wheat, barley, rye, oats (and products containing them) should be eliminated if following a gluten free diet.
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| Eggs |
Legislation does not specify any species of eggs, but outlines laying hens in addition to other birds, e.g. broiler chicken, duck, turkey, quail, goose, gull and guinea fowl.
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| Fish |
All species of fish and fish products. |
| Crustaceans |
All species of crustaceans (e.g. lobster, crab, prawns and langoustine). |
| Molluscs |
All species of molluscs (e.g. snails, clams, squid, octopus, mussels, oysters, cockles and scallops). |
| Peanuts |
Whilst commonly referred to as groundnuts or monkey nuts, the term peanuts should be used for allergen labelling purposes. |
| Soybeans |
Terms such as ‘soya’ or ‘soy’ also indicate soya bean origin. |
| Milk |
Legislation does not define any species of milk. However this covers not only cows, but also milk from sheep, goats and buffaloes etc. Care should also be taken that unfamiliar dairy product (e.g. fromage frais, mascarpone, cantal, quark) are considered. The presence of lactose also needs to be indicated.
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| Nuts |
These are listed as: almond, hazelnut, walnut, cashew nut, pecan nut, brazil nut, pistachio nut, macadamia nut and queensland nut. Other types of nuts, and other foods called nuts, for example pine nut and coconut, are therefore NOT included in the scope of the new rules. Nevertheless, chestnuts and pine nuts (which are not ‘nuts’) are also known to cause allergic reaction in those who are susceptible. Best practice would therefore be to include them in allergen handling and labelling procedures.
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| Celery |
Referring to celery (stick celery) and celeriac (root celery). |
| Mustard |
Refers to the mustard plant and other forms originating from it, such as leaves, sprouted seed, mustard flour, table mustard and mustard oils. |
| Sesame Seeds |
Clearly refers to the seeds of the sesame, but derivative products such as tahini and sesame oil must be included. |
| Sulphites |
Sulphur dioxide and sulphites at levels above 10mg/kg or 10mg/litre expressed as SO2 must be recorded when present above the level indicated. Any possibility of naturally occurring sulphites must also be noted.
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| Lupins |
Lupin seeds or derivatives. Lupins are common garden plants, related to legumes. The seeds from some types of lupin can be used in foods such as seeded bread and can also be ground to make lupin flour, which can be used in foods such as pastries. Food labelling rules require pre-packed food sold in the UK or the rest of the European Union (EU) to show clearly on the label if it contains lupin (or if one of its ingredients contains it).
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