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Allergens at Meldrums

The way that allergens are labelled on prepacked and prepared foods has changed. This is due to new legislation. The Food Information Regulations [2014] require that any business which caters for individuals must provide information about the allergenic ingredients used in any food that they provide or sell.

There are 14 major allergens which need to be identified – either by a label or via a menu – when they are used as ingredients in a food. For the most part, if you are allergic to one of these groups, you will already know what you can cannot eat. However, we’ve listed them below with some examples of where they can be found.



This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.


Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai cuisine and in south-east Asian curries or salads, is an ingredient to look out for.


Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed with an egg glaze.


You will find this some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

Gluten (& Cereals)

Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.


Yes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.


Milk is a common ingredient in butter, cheese, cream, milk powers and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.


These include mussels, land snails, squid and whelks but can also be commonly found in oyster sauce or as an ingredient in fish stews.


Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinates, meat products, salad dressings, sauces and soups.


Not to be mistake with peanuts – which are actually a legume and grow underground – this ingredient refers to nuts which grow on trees, such as cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.


Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Sesame Seeds

These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometime toasts and used in salads.


Often found in bean cured, edamame beans, miso pasta, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Sulphur Dioxide

Sometimes known as sulphites, this is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.


You can find out more by speaking to a member of staff or for further information about allergens and guidance in general you can refer the to website of the Food Standards Agency.

Every dish is prepared in accordance with guidelines set down by the Food Standards Agency. However, we cannot guarantee that our dishes are completely allergen-free as they are produced in a kitchen environment that contains ingredients with allergens.