14 EU Allergens: Complete Guide for Restaurants

Why allergens matter for your restaurant

Food allergies are a matter of safety. In Europe, approximately 3-4% of adults and 6-8% of children suffer from food allergies. A severe allergic reaction can put a customer's life at risk and damage your restaurant's reputation. Beyond ethics, it is a legal obligation.

EU Regulation 1169/2011 requires all food business operators to inform consumers about the presence of allergens in the food they serve. This applies to restaurants, cafes, pizzerias, ice cream shops, and any establishment that serves food.

The 14 EU allergens: complete list

Here are the 14 allergens that must always be declared, according to Annex II of Regulation 1169/2011:

1. Gluten — Found in wheat, barley, rye, oats, spelt, kamut, and their derivatives. Watch for bread, pasta, cakes, beer, and flour-thickened sauces.
2. Crustaceans — Shrimp, lobster, crab, and derived products. Also present in some Asian seasonings and fish soups.
3. Eggs — Eggs and egg products. Found in fresh pasta, pastries, mayonnaise, breading, and many sauces.
4. Fish — Fish and fish products. Watch for Worcestershire sauce, some Asian sauces, and surimi.
5. Peanuts — Peanuts and peanut products. Found in oils, satay sauces, some desserts, and Asian and African cuisine.
6. Soy — Soybeans and soy products. Present in soy sauce, tofu, soy milk, soy lecithin (used in many processed foods).
7. Milk — Milk and dairy products (including lactose). Found in butter, cheese, cream, yogurt, and many baked goods.
8. Tree nuts — Almonds, hazelnuts, walnuts, cashews, pistachios, Brazil nuts, macadamia nuts, pecans. Found in desserts, pesto, oils, and toppings.
9. Celery — Celery and celery products. Present in stocks, salads, mirepoix, and many base preparations.
10. Mustard — Mustard and mustard products. Found in sauces, dressings, marinades, and cured meats.
11. Sesame seeds — Sesame seeds and sesame products. Found in bread, burger buns, hummus, tahini, and Middle Eastern cuisine.
12. Sulphur dioxide and sulphites — In concentrations above 10 mg/kg or 10 mg/l. Found in wine, dried fruit, vinegar, mustard, and many preserved foods.
13. Lupin — Lupin and lupin products. Lupin flour is found in some baked goods and gluten-free pasta.
14. Molluscs — Mussels, clams, oysters, squid, octopus, and derived products.

What the law says: EU Regulation 1169/2011

The regulation establishes that:

• Allergens must be communicated to the consumer before purchase or ordering.
• They can be indicated on the menu, in a consultable register, or communicated verbally by staff (but a visible notice must invite customers to ask).
• In written communication, allergens must be highlighted compared to other ingredients (bold, different color, underline).
• Penalties for non-compliance vary by country but can be significant.

How to manage allergens in a digital menu

A digital menu makes allergen management much simpler than paper:

• Visual icons: each allergen can be represented by a recognizable icon next to the dish.
• Filters: customers can filter dishes to exclude those containing a specific allergen.
• Real-time updates: if you change a recipe, you update the allergens instantly.
• Multilingual: allergens are automatically translated into the customer's language.

With MrGarson, the 14 EU allergens are pre-loaded in the system. For each dish, simply select the relevant allergens with a click. Customers see them next to the dish with official icons and in their own language.

Practical tips for restaurant owners

• Train your staff: waiters and chefs must know the allergens in every dish.
• Prevent cross-contamination: use separate utensils and surfaces for allergen-free preparation.
• Update regularly: when you change a supplier or recipe, verify and update allergens.
• Be transparent: if you cannot guarantee the absence of cross-contamination, communicate it clearly.

Conclusion

Proper allergen management is not just a legal obligation but a sign of professionalism and care for your customers. A digital menu with clearly indicated allergens protects your customers, safeguards your restaurant, and simplifies your staff's work. It is an investment that pays off immediately.