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Allergies can be life-threatening. Most people are aware of potential reactions to peanuts, but for a long time, the public was generally unaware of allergens within other foods.

In July 2016, a teenager suffered a fatal reaction to sesame in a baguette bought at a national chain.

In the UK, the Food Information Regulations act was introduced to ensure that the correct labeling of ingredients in Pre-Packaged foods included all 14 main allergens.

Unfortunately, freshly handmade, non-pre-packaged food does not have to be individually labelled.

The company had positioned signs in the fridge and at the till points asking customers with allergies to speak to a manager for advice or to see its allergen guide. However the teenager, according to the Coroner, was “reassured” by the lack of specific allergen information on the packaging leading her to believe it was safe.

The government is now likely to revise packaging requirements.

Data highlighted by Allergy UK suggests that young adults and children are “disproportionately more prone to die from an allergic reaction than adults”.

8% of children are thought to be affected by food allergies or intolerances in comparison to 2% of children.  An estimated 4,500 people are admitted to UK hospitals each year with ten food allergy-related deaths reported.

• Celery: The stalks, leaves, seeds, and the root of the celery plant are all possible allergens. Celery can also be found in many stocks, meat products, soups, and pre-made salads.
• Gluten-Containing Cereals: These cereals include wheat, Kamut, barley, oats, and rye, and are very often found in flour, bread, baking powders, batters/breadcrumbs, cakes/biscuits, pastas, pastries, soups, and most fried foods.
• Crustaceans: Any kind of shellfish, as well as crabs, lobsters, and scampi fall under this allergy.
• Fish: Any piece of fish, or dishes made from fish such as relishes, Worcestershire sauce, stock cubes, and pizzas topped with fish.
• Eggs: Dishes made from eggs like cakes, quiches, pastas, mayonnaise, pastries, mousses, or many sauces. It is also important to watch out for foods that may have been glazed with eggs.
• Lupin: A kind of flower, Lupin is found in some types of flour, Lupin seeds, breads, pastries, and some pastas.
• Milk: Products made from milk include butters, cheeses, creams, powdered milk, some sauces, and yoghurts. Like eggs, it can be found in foods that have been glazed with milk products.
• Molluscs: Mussels, snails, squid, and whelks, as well as sauces including oyster sauce or dishes such as fish stews.
• Mustard: Products derived from mustard plants, including both liquid and powdered mustard, as well as mustard seeds themselves. It can also be found in curries, marinades, sauces, soups, salad dressings, and some bread products.
• Nuts: This particular allergy does not include peanuts (which are technically a kind of legume), but does include all kinds of tree-grown nuts like cashews, hazelnuts, and almonds. They can be found with bread products, crackers, desserts, marzipan, biscuits, sauces, oils, and nut powders.
• Peanuts: Peanuts are most often used in cakes, curries, pastries, desserts, sauces, groundnut oil, peanut flour, and biscuits.
• Sesame Seeds: These are often found in breads (most commonly burger buns), breadsticks, humus, tahini, and oils. They can also be found in some salads.
• Soya: It is usually found in dishes of Asian origin, such as tofu. It can be found in miso paste, edamame beans, soya flour, bean curd, or textured soya protein. It’s often found in desserts, ice cream, many meat products, sauces, and a lot of vegetarian/vegan products.
• Sulphites: These are often used in dried fruit products like raisins, apricots, and prunes. They can also be found in wine and beer, soft drinks, meat products, and vegetables. An allergy to sulphites is at a higher risk of developing in people who suffer from asthma.