EU 1169/2011 · Compliance guide
The 14 EU allergens
Published · Updated · Reviewed quarterly by the Crumb editorial team against EU 1169/2011 and FSAI guidance
Every restaurant in the EU must declare these. Crumb makes it automatic.
Summary
Under EU Regulation 1169/2011, restaurants must declare 14 specific allergens whenever they appear as ingredients — on printed menus, QR menus, or read aloud by staff. Below: what each allergen is, where it hides, and how to keep your menu and allergen information in sync.
Crumb's approach to accuracy and review cadence is documented in our allergen accuracy policy. Primary references: EUR-Lex and FSAI.
See how Crumb tracks this automatically →
Peanuts
Common sources · Peanuts (groundnuts), peanut oil, peanut flour.
A legume, not a true nut. Among the most dangerous allergens — anaphylaxis is common. Hidden in satay sauces, mole, baked goods, and as a binder in some plant-based products. Refined peanut oil is generally considered safe but should still be flagged.
Tree nuts
Common sources · Almonds, hazelnuts, walnuts, cashews, pistachios, pecans, Brazil nuts, macadamia.
Each must be declared individually under EU rules. Hidden in pestos, frangipane, praline, marzipan, dukkah, and many Middle Eastern desserts. Cross-contamination in bakeries is a particular risk.
Crustaceans
Common sources · Prawns, shrimp, crab, lobster, langoustine, crayfish.
A leading cause of severe seafood allergy in adults. Hidden sources include Asian fish sauces, XO sauce, prawn crackers, and bisques used as a flavor base in non-shellfish dishes. Cross-contamination from shared fryers is a frequent issue.
Fish
Common sources · All finned fish: cod, salmon, tuna, anchovy, etc.
Anchovies are the silent ingredient — they appear in Worcestershire sauce, Caesar dressing, puttanesca, and many Mediterranean condiments. Always check sauces and dressings even on dishes with no obvious fish content.
Molluscs
Common sources · Mussels, oysters, clams, scallops, squid, octopus, snails.
Often confused with crustaceans, but a separate allergen group. Squid ink, oyster sauce, and shellfish stocks are common hidden sources. Important in Italian, Spanish, and Asian cuisines.
Sesame
Common sources · Sesame seeds, tahini, sesame oil.
A growing concern globally — added to mandatory labeling in the US in 2023. Hidden in tahini-based dressings, hummus, falafel, baba ganoush, burger buns, and many Asian and Middle Eastern dishes. Sesame oil in stir-fries is a frequent missed flag.
Gluten
Common sources · Wheat, rye, barley, oats, spelt, kamut.
The most common dietary restriction worldwide. Hidden in soy sauce (most varieties contain wheat), thickened sauces, sausages, beer, and as a binder in seemingly innocuous items. Oats are sometimes tolerated by coeliacs if certified gluten-free, but should be declared.
Milk
Common sources · Cow, goat, sheep, and buffalo milk; butter, cream, cheese, yoghurt, casein, whey.
By far the most-flagged allergen on menus. Hidden in mashed potatoes, breads brushed with butter, sauces finished with cream, and chocolate. Casein and whey appear as additives in many processed foods. Lactose intolerance is separate from milk allergy and not regulated.
Eggs
Common sources · Whole eggs, egg whites, yolks, mayonnaise, custard.
Common in pastries, fresh pasta, mayonnaise-based dressings, hollandaise, glazes, and as a binder in meatballs or breaded items. Egg whites are also used to clarify some stocks and consommés. Vegan substitutions are usually straightforward.
Soya
Common sources · Soybeans, edamame, tofu, soy sauce, miso, tempeh.
Pervasive in Asian cuisines and processed foods. Soy lecithin appears in chocolate and baked goods. Soy sauce hides in marinades, glazes, and dipping sauces. Plant-based proteins and 'meat alternatives' are almost always soya-based.
Mustard
Common sources · Mustard seeds, leaves, flowers; prepared mustards.
Hidden in vinaigrettes, marinades, sausages, pickles, and many Indian and French sauces. Mustard oil is a common base in South Asian cooking. Reactions can be severe and rapid.
Celery
Common sources · Celery stalks, leaves, seeds, celeriac.
Frequently hidden in stocks, soups, salt blends, and bouillon cubes. A common contaminant in vegetable mirepoix used as a base across many cuisines. Reactions are uncommon but can be severe — in some cases anaphylactic. Always check spice mixes and prepared stocks.
Sulphites
Common sources · Wine, dried fruits, vinegars, processed potatoes, some seafood.
Specifically declared when present at >10mg/kg. Most commonly encountered in wine, but also found in dried fruits, balsamic vinegar, processed potato products, and some peeled prawns. Reactions include asthma-like symptoms in sensitive individuals.
Lupin
Common sources · Lupin flour, lupin seeds.
Used as a wheat-flour replacement in some gluten-free baking, particularly in continental Europe. Cross-reacts with peanut allergy in some patients. Watch for it in artisanal breads, gluten-free pastas, and certain protein bars.
Frequently asked
- What are the 14 EU allergens?
- Celery, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphites (>10 mg/kg), tree nuts, and gluten-containing cereals (wheat, rye, barley, oats, spelt, kamut). See each in detail above.
- Do restaurants have to declare allergens in menus?
- Yes. Under EU Regulation 1169/2011, food businesses must provide accurate allergen information for every dish sold, whether the menu is printed, digital, or read out by staff. Crumb's menu service keeps QR, PDF, and staff sheets in sync automatically.
- What is EU Regulation 1169/2011?
- EU 1169/2011 is the Food Information to Consumers regulation. It defines the 14 mandatory allergens, sets the format and visibility rules, and applies to all restaurants serving guests in the EU.
- What happens if a restaurant doesn't declare allergens?
- Local food authorities can issue improvement notices, fines, and in serious cases close the venue. Incorrect information that causes a reaction can also lead to civil and criminal liability. Our afternoon allergen audit guide walks through a defensible workflow.
- How does Crumb help with allergen compliance?
- Crumb links allergens to ingredients, not dishes. When a supplier or recipe changes, every dish that uses the ingredient updates automatically across QR menus, printables, and staff sheets — see how it compares to spreadsheets and PDF menus.