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Under EU Food Information Regulation 1169/2011, food businesses must clearly declare 14 major allergens whenever they are used as ingredients. These allergens are responsible for the majority of serious allergic reactions.
EU law requires allergens to be highlighted in bold, italics or a different colour in the ingredients list on packaged foods. Always read the full ingredients list even if you have bought the product before, as recipes can change. Also check for "may contain" warnings which indicate cross-contamination risk.
Always inform restaurant staff about your allergies before ordering. Ask specifically how dishes are prepared and whether shared equipment is used. Many restaurants now provide allergen menus — always ask to see them. When in doubt, choose simpler dishes with fewer ingredients.
Cross-contamination occurs when an allergen-free food comes into contact with an allergen. This can happen through shared cooking utensils, surfaces or oils. Even trace amounts can cause reactions in severely allergic individuals. Products labelled "may contain traces of nuts" should be avoided by those with severe nut allergies.