Cookbook:Low-Allergen Cooking

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There are many allergens, not all of which are foods, and any food can potentially be an allergen, however some foods are more common causes of allergies than others. There are some particularly common food allergens, warnings of the presence of these in foods are normally in an "Allergy Advice" section underneath the ingredients list on food packaging. Some of the main food allergens are:

  • Nuts
  • Legumes (particularly peanuts and soy)
  • Egg
  • Milk
  • Fish
  • Shellfish
  • Wheat
  • Sesame seeds
  • Corn
  • Maize

Alternative names


Confusingly, when these ingredients are present in foods, although they will be mentioned on the ingredients list there are many different names for some of these. This is normally due to the ingredients specifying, for example, the part of milk present rather than stating 'milk'. This is less of a problem with foods which are mentioned in the allergy advice section. Below are some of the alternative names which can be found.


  • edamame
  • miso
  • natto
  • shoyu sauce
  • soya (soya albumin/lecithin, soya fiber, soya flour, soya grits, soya milk, soya nuts, soya sprouts)
  • soya (soy albumin/lecithin, soy fiber, soy flour, soy grits, soy milk, soy nuts, soy sprouts)
  • soyabean (curd, granules)
  • soyabean butter
  • soya protein (concentrate, isolate)
  • soya sauce, tamari
  • tempeh
  • textured vegetable protein (TVP)
  • tofu
  • E322 is sometimes derived from soya bean.
  • E476 is sometimes derived from soya bean.


  • E322 can be derived from egg


  • Lactose
  • Whey
  • Whey powder

Low-allergen Recipes


Low-allergen ingredients