Allergens

Recent updates to food safety legislation now mean that allergenic ingredients must be clearly indicated in the list of ingredients. We can assist you at Biosearch with testing the range of allergens specified. These include 14 allergens (and products thereof) that must be labelled or indicated as being present in foods and are:

• Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats

• Crustaceans for example prawns, crabs, lobster, crayfish

• Eggs

• Fish

• Peanuts

• Soybeans

• Milk (including lactose)

• Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts

• Celery (including celeriac)

• Mustard

• Sesame

• Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit

• Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta

• Molluscs like, mussels, whelks, oysters, snails and squid