Reporting on emerging food allergens in Europe: what the latest research tells us

A newly published study from the French Allergy-Vigilance Network (AVN), spanning over two decades from 2002 to 2023, has shed light on an important issue affecting many people who live with food allergies: serious reactions triggered by foods outside the well-known “top 14” allergens that require mandatory labelling in the European Union. The study brings attention to eight foods that have caused significant numbers of food-induced anaphylaxis events—potentially warranting an update to current labelling laws for safer food choices and improved awareness.

Why was this study needed, and how was it done?

The European Regulation requires 14 major allergens to be clearly listed on all food packaging – meaning they must be easy to pick out from the rest of the ingredients (for example, in bold or otherwise highlighted). These are: cereals containing gluten (e.g. wheat, rye, barley, oats), crustaceans, eggs, fish, peanuts, soya, cow’s milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs. Although helpful for those with allergies to these foods, many people experience allergic reactions to other ingredients not currently covered by these regulations. In fact, the AVN regularly receives reports from those who struggle with allergies to foods outside the top 14, making avoidance and safety much harder—especially when these allergies aren’t widely recognised or labelled.

To explore this gap, researchers analysed almost 3,000 cases of serious food allergy reactions (anaphylaxis) collected over 21 years by allergy experts and hospitals in French-speaking countries (mainly France, Belgium, and Luxembourg). They focused on allergens not in the “top 14,” looking at which foods triggered at least 1% of the reactions. For each case, they assessed the food involved, the age of the person affected, how serious the reaction was, whether it happened more than once, and whether the allergen was hidden in the food. They also studied trends over time to see if certain allergens were becoming more common, more serious, or harder to avoid — helping to identify which might deserve more attention in labelling laws.

What did the study find?

Among 2,999 severe anaphylaxis cases, 413 (or about 14%) involved foods not on the mandatory labelling list. Eight foods stood out as responsible for at least 1% of these severe reactions:

• Goat’s and sheep’s milk
• Buckwheat
• Peas and lentils
• Alpha-gal (a sugar molecule in mammalian meats)
• Pine nut
• Kiwi
• Beehive products (including honey and royal jelly)
• Apple

Some, such as goat’s/sheep’s milk, buckwheat, peas/lentils, and pine nut, were associated with more serious reactions—including two fatalities to goat or sheep’s milk. These foods also showed high rates of recurrence (meaning repeated events in the same individuals) and were sometimes hidden in common dishes, making them harder to avoid. For example, goat’s cheese appeared in pizza and ravioli, and buckwheat in pancakes and bakery goods. The rates of reactions changed over time, with some allergens (peas/lentils, alpha-gal, apple) becoming more commonly reported.

The study also noted important differences in allergy patterns by location. In other regions of the world, other foods might be bigger risks due to dietary habits, local recipes, or health trends. For example, buckwheat allergies are much more common in Asia compared to Europe.

What does this mean?

For those with allergies to foods outside the top 14, daily life can be more challenging—hidden allergens and lack of clear labels make safe choices tricky, sometimes leading to allergic reactions. We regularly hear from people who wish these allergies were more widely recognised on labels, and how frustrating it is when others don’t understand their allergy.

Studies like this gather the evidence needed to identify which foods pose significant risks in different populations. As the landscape shifts and new or different ingredients begin to cause more allergies or serious reactions, that evidence should prompt regular reviews of labelling so laws can prioritise clearer warnings for ingredients that are more likely to cause harm. For example, legumes such as chickpeas, peas and lentils are increasingly appearing in unexpected products as plant-based diets grow, creating new risks for people with legume allergies.

It’s also clear that allergen risks vary from country to country. What’s common in France may be less common in the UK—or vice versa— which is why it’s important for the allergy community to keep reviewing UK data and sharing experiences. Change takes time and discussion, especially to make sure that any updates to labelling laws meet the needs of those most at risk.

Final thoughts

This research highlights the need for continuing debate and review of which foods are recognised as major allergy risks. By combining the perspectives of those affected with the latest evidence, we can shape future labelling laws, raise awareness, and reduce life-threatening allergic reactions.

Read the full article here: Food Anaphylaxis: Eight Food Allergens Without Mandatory Labelling Highlighted by the French Allergy-Vigilance Network