Food allergens According to recent findings, food allergies have become widespread: up to 8% of all children and 2% of adults are allergic to one or more foods. Even the slightest traces of the allergen may lead to fatal consequences for affected people. People must strictly avoid the respective foods and thus rely on the information provided by manufacturers. The EU Directive 2003/89/EU regulates the labeling of allergenic substances in foods in Annex IIIa. The following foods or their substances, in particular, trigger allergic reactions or incompatibilities: eggs, fish, shellfish, peanuts, various walnuts (hazelnuts, pistachios), soya, milk and dairy products, gluten, celery and mustard, etc.

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