How can I recognise products with a low allergen content?

How can I recognise products with a low allergen content?

Since November 2005, countries in the EU have been required to indicate the presence of the most common allergens in the ingredients list or product name of packaged food products.

The 14 most common triggers of allergic reactions and other intolerances are:

• cereals containing gluten and products thereof
• milk and products thereof (lactose)
• eggs and products thereof
• soybeans and products thereof
• peanuts and products thereof
• nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts and Queensland nuts) and products thereof
• celery and products thereof
• mustard and products thereof
• crustaceans and products thereof
• fish and products thereof
• sesame seeds and products thereof
• sulphur dioxide and sulphites at a concentration of more than 10 mg/kg or 10 mg/l
• lupines and products thereof
• molluscs and products thereof