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Food Allergens

Food allergy happens when a person's immune system overreacts to a protein in food. In a person who is allergic, the immune system reacts to the protein by over-producing a special group of antibodies – immunoglobulin E. These antibodies are responsible for the symptoms of the allergic reaction. A food that causes an allergy is called an allergen. For some people, only a tiny trace can trigger a reaction.
Keep potential allergens separated from other foods.

Celery
Celery

This includes celery stalks, leaves, seeds and root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Molluscs
Molluscs

These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews.

Gluten
Gluten

Wheat (such as spelt and Khorasen wheat/Kamut), rye, barley and oats is often found in foods containing flour such as some types of baking powder, batter, bread crumbs, bread, cakes, pasta, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

Mustard
Mustard

Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

Peanut
Peanut (legume)

Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Nuts
Nuts

Not to be mistaken with peanuts (which are actually a legume & grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

Egg
Egg

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

Crustaceans
Crustaceans

Crab, lobster, prawns, and scampi are crustaceans. shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to lookout for.

Sulphites
Sulphites

This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphite also known as 'sulfur dioxide'.

Sesame Seeds
Sesame Seeds

These seeds are a common ingredient in bread, breadsticks, buns, and deserts. Sesame oil is also widely used in many types of cooking. Likely contained in: Bread, crackers, dips, dressings, hummus, chutney, marinades and tahini (sesame paste).

Dairy
Dairy

Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces. It’s often split into casein in curds and BLG in whey.

Soya
Soya

Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Lupin
Lupin

Yes, lupin is a flower, but it’s also found in flour!Lupin flour seeds can be used in some types of bread, pastries and even pasta.

Fish
Fish

You will find this is in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

What to do in the case of an emergency?

Difficulty breathing and/or sudden drop in blood preassure?If you suspect someone is having a severe allergic reaction (anaphylaxis) you should call emergency services on 111.

Material sourced from FSA allergens website, Allergy NZ and NZ Ministry of Primary Industry

Emergency