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Food allergies

Most allergic reactions to food are mild, but some can be very serious. A small amount of the food concerned can trigger a reaction.

If you think you have a food allergy or intolerance, then it is important to get a proper diagnosis. Don't cut food groups out of your diet without medical advice, because you could miss out on important nutrients.

Regulation (EU) No 1169/2011 on the provision of food information to consumers contains a list of 14 substances or products which may cause food allergies or intolerances. When any of these are used as ingredients in prepacked foods their presence must be emphasised in the ingredient list so that they clearly stand out from the other ingredients.

When used in foods sold non-prepacked, information on their presence must be available for potential consumers prior to purchase. This may be provided on a menu, chalkboard, shelf label or verbally.

Download a poster displaying the 14 allergens.

The Food Standards Agency has advice on buying food and eating out when you have a food allergy or intolerance.

Gluten free products – peanut allergy

In an attempt to meet the requirements to produce gluten free products some food producers have replaced wheat flour with pea flour or gram flour (which is produced from chickpeas).

These substitute ingredients could possibly be a cause for concern to those with peanut allergies.

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Labelling & Composition Standards

Food Standards Scotland has policy responsibility for food information, food labelling, food standards and nutrition labelling in Scotland.

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