Allergenliste

Allergenliste is a term used to describe a list of substances known to trigger allergic reactions that may be present in foods or consumer products. The primary purpose is to inform people with allergies or intolerances so they can avoid risky products and make safer food choices. In practice, allergen information is typically provided on packaging, menus, or digital product pages and is often presented in a way that makes allergens easy to identify.

In the European Union, labeling of allergens is governed by Regulation (EU) No 1169/2011. It requires that the ingredients list clearly indicates the presence of any of the 14 defined allergens: cereals containing gluten; crustaceans; eggs; fish; peanuts; soybeans; milk; tree nuts; celery; mustard; sesame seeds; lupin; molluscs; and sulphur dioxide and sulphites. In catering and retail settings, allergens may also be highlighted through bold text, color coding, or a dedicated allergen box.

Used broadly, the Allergenliste assists individuals with food allergies and helps them avoid exposure, but it does not eliminate all risk. Cross-contamination in facilities or during preparation can introduce traces of allergens not listed as ingredients. Consumers are advised to consider manufacturing practices, potential cross-contact, and, when in doubt, contact the producer or avoid the product.

See also: allergen labeling, food safety, consumer information.