Allergen guide

Wheat, rye, barley, oats and their products: pasta, bread, noodles, dumpling wrappers, seitan, breadcrumbs, plus soy sauce, beer and many sauces.

Shrimp, prawns, crab, lobster, crayfish and their products: stock, shrimp paste, XO sauce and seafood sauces.

Hen, duck and quail eggs, plus mayonnaise, egg wash, egg noodles, egg powder, cakes and sauces such as hollandaise and caesar dressing.

All fish and fish products: fish sauce, fish balls, fish cakes, dried fish, bonito flakes. Worcestershire and caesar dressing usually contain anchovy.

Peanuts and peanut products: peanut butter, crushed peanuts, peanut oil, satay sauce, some curries, kung-pao dishes, sweets and pastries.

Soybeans, tofu, dried tofu, soy milk, fermented bean paste, edamame, plus soy sauce, miso, soybean oil and many plant-protein products.

Cow, goat and sheep milk and their products: butter, cheese, cream, yoghurt, condensed milk, ice cream, plus soups, sauces and bakes made with milk powder.

Tree nuts: almond, cashew, walnut, hazelnut, pistachio, pecan, macadamia, chestnut, plus nut butters, crushed nuts and nut oils.

Celery stalk, leaf, seed and celery powder — common in stocks, soups, vegetable bouillon cubes, dressings, pickles and seasoning blends.

Yellow mustard, mustard seeds, mustard powder and mustard paste — common in salad dressings, mayonnaise, pickles, curry powder and sauces.

Sesame seeds, tahini, sesame oil, sesame paste, tofu skin, plus sesame on burger buns, flatbreads and other bakery.

Used as preservative and antioxidant: dried fruit, candied fruit, wine, fruit juice, pickles, potato products. Must be declared above 10mg/kg.

Lupin flour and lupin seeds — common in gluten-free flour blends, some bread, biscuits and pasta. Legume family: may cross-react with peanut.

Clams, scallops, oysters, squid, octopus, abalone, snails, plus products such as oyster sauce, fish sauce and some seafood pastes.