Prepacked food is any food that’s put into packaging before being offered for sale. This includes everything from crisps and biscuits to ready meals, sandwiches, and bottled drinks.
If you’re selling prepacked food, you are legally required to clearly label any ingredients that can cause allergic reactions or intolerances.
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The Food Information to Consumers (FIC) Regulation lists 14 allergens that must always be declared on the packaging of prepacked foods if they are present as ingredients or processing aids. These are:
Includes wheat (such as spelt, Khorasan), rye, barley and oats. The specific cereal name must be used and emphasised. For example:
“spelt (wheat)”
“barley malt extract”
Even gluten-reduced oats in gluten-free products must be labelled as “oats”.
Covers all types, including prawns, crab, lobster, and crayfish. Label examples:
“prawns (crustaceans)”
“shrimp paste (crustaceans)”
Applies to eggs from all birds—hens, ducks, quails, etc. Must always be declared when used.
Includes all fish species. The word “fish” must appear unless the label already includes a specific fish name:
“cod (fish)”
“tilapia (fish)”
Must be labelled using the word “peanuts”, not just “nuts” or “groundnuts”. Applies to both refined and unrefined peanut oil.
Best practice: Use clear PAL (Precautionary Allergen Labelling) like “May contain peanuts”, not just “May contain nuts”.
Also known as soya or soy. Products like tofu and edamame must be labelled:
“edamame (soya)”
“tofu (soya)”
Covers all mammalian milk (cow, sheep, goat, etc.). Ingredients like lactose, casein, or whey must be labelled:
“cheese (milk)”
“whey (milk)”
If a product name clearly indicates it is dairy (e.g. butter or yoghurt), extra milk labelling may not be needed.
Only 8 types must be declared: almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio, macadamia. Examples:
“flavouring (almond)”
“pistachio (nuts)”
Chestnuts, pine nuts, and coconut are not included but may still cause reactions.
Includes all parts of the plant: stalks, roots (celeriac), seeds, oil, and salt.
Covers all mustard types and forms: seeds, flour, oils, table mustard.
Includes seeds, oils, and products like tahini. Must be clearly labelled:
“tahini (sesame)”
Must be declared if used as preservatives or added ingredients at levels above 10 mg/kg or 10 mg/litre.
Includes lupin seeds and flour. Must be labelled even if part of a processed ingredient.
Includes shellfish like mussels, oysters, squid, and even snails. Must be clearly labelled:
“mussels (molluscs)”
By law, allergens must be visibly different from other ingredients. You can use:
Bold
Italics
UPPERCASE
Contrasting colour
Example:
Ingredients: Oatmeal, sunflower oil, prawn (crustacean)
You can also add a helpful statement:
“Allergy advice: For allergens, see ingredients in bold.”
All allergen info must be clearly legible and easy to find.
Use a font with an x-height of at least 1.2 mm for packaging larger than 80 cm².
Don’t hide information under flaps, folds, or other graphics.
Some foods, such as wine or other alcoholic drinks over 1.2% ABV, don’t require an ingredients list. But you still need to declare allergens.
Use a “Contains…” statement:
“Contains: sulphites, milk, and egg”
If a product has only one ingredient, and the name clearly shows it contains an allergen, you don’t need an ingredients list or a “contains” statement. Examples:
A bag of peanuts
A box of eggs
However, if the allergen isn’t obvious (e.g. “gingelly oil”), you must declare:
“Contains: sesame”
When there’s a risk of cross-contact, add a PAL statement. Always be specific:
DO: “May contain peanuts and pistachio (nuts)”
DON’T: “May contain nuts”
Don’t mix PAL with a “free-from” statement for the same allergen.
You can use PAL alongside a “vegan” label, as long as the label is based on real cross-contamination risk.
If you sell prepacked food through distance selling (website, phone order, etc.), you must provide allergen information:
Before purchase is completed (e.g. on the product page)
At the point of delivery (e.g. on the food packaging)
Any telephone number provided for allergen info must be free or included in standard call rates.
By following these rules, you’ll not only meet legal requirements—you’ll also help protect people with food allergies and intolerances. Accurate labelling saves lives.
Use allergen statements that are clear and specific.
Keep your labelling consistent across all products.
Provide an easy way for customers to contact you (e.g. email or phone).
Make sure customer questions about allergen labelling get meaningful, accurate answers. 