Allergens
The 14 allergens on your menu
Europe names 14 substances that cause allergies or intolerances. Every venue that serves food must be able to tell its guests which of them are in it.
- 1
Gluten
Wheat (also spelt and khorasan), rye, barley, oats
- 2
Crustaceans
Shrimp, crab, lobster, langoustines
- 3
Eggs
Also in mayonnaise, batter and breadcrumbs
- 4
Fish
All fish, also fish sauce and anchovies
- 5
Peanuts
Peanuts, peanut butter, groundnut oil
- 6
Soy
Soybeans, soy sauce, tofu
- 7
Milk
Also lactose, butter, cream, cheese
- 8
Nuts
Almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio, macadamia
- 9
Celery
Also celeriac and celery salt
- 10
Mustard
Also in mayonnaise and dressings
- 11
Sesame
Sesame seeds, tahini, sesame oil
- 12
Sulphites
Sulphur dioxide above 10 mg per kg or litre, e.g. in wine and dried fruit
- 13
Lupin
Lupin flour, sometimes in bread and pastry
- 14
Molluscs
Mussels, oysters, squid, snails
What the law asks
European Regulation 1169/2011 on food information (Annex II) sets out the 14 allergens. They also apply to food that is not prepacked, such as in a café, chip shop or restaurant.
In Belgium, the Royal Decree of 17 July 2014 sets out how this works for non-prepacked food. The information must be available to the customer; it may be given in writing or orally, under the conditions the FASFC (FAVV/AFSCA) explains.
How Krijt helps
- Per dish you mark: contains, may contain traces, or not.
- Guests see our own icons with the name beside them, in their language, and can filter.
- A dish not marked as checked is never shown as safe: the guest reads that they should ask.
- At the foot of every menu is the list of the 14 and a request to always mention allergies when ordering.
Krijt is a tool. You remain responsible for what's in your dishes and for what your staff say. When a recipe or a supplier changes, update the allergens too.
Sources: Verordening (EU) nr. 1169/2011 · FAVV, Q&A allergenen · consulted on 3 October 2026