The 14 allergens you must label (with baking examples)

Why these 14 matter

On a Natasha's Law / PPDS style ingredients list, these allergens should be clearly emphasised wherever they appear (often in bold). Always check the wording on the pack you used, not what you remember from last time.

The 14 major allergens

1. Celery
   Less common in sweet bakes, but can appear in savoury bakes, stuffings or some stocks.
2. Cereals containing gluten
   Wheat flour in sponge, pastry and cookies; also rye, barley, oats in scope, plus many mixes and breadcrumbs.
3. Crustaceans
   Rare in cakes; more relevant if you sell savoury goods with prawn or similar.
4. Eggs
   Sponge, meringue, macarons, many buttercreams and glazes.
5. Fish
   Uncommon in sweet bakes; watch sauces or specialist ingredients.
6. Lupin
   Sometimes in specialty flours or free-from mixes. Always read the pack.
7. Milk
   Butter, cream, milk chocolate, cream cheese frosting, many white chocolates.
8. Molluscs
   Rare in cakes; more relevant for some savoury products.
9. Mustard
   More often in savoury bakes and fillings than in celebration cakes.
10. Peanuts
    Peanut butter cookies, some brittle toppings, certain chocolate bars.
11. Sesame
    Sesame snaps, some toppings, and some Middle Eastern style bakes.
12. Soybeans (soya)
    Many chocolates, lecithin, some dairy-free products and margarines.
13. Sulphur dioxide / sulphites
    Can appear in dried fruit and some preserved ingredients at relevant levels.
14. Tree nuts
    Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia. Think frangipane, praline, nut butters, many decorations.

Baking tip

Compound ingredients hide allergens. “Chocolate chips” or “caramel sauce” can carry milk, soya or nuts. That is why scanning the real pack (or typing exactly what it says) matters more than guessing from the recipe card.

More on the law: What is Natasha's Law? · BakeSafe allergen labels