The 14 legal allergens — at a glance.
Based on EU Regulation 1169/2011 Annex II and Belgian implementing rules (RD 17/07/2014). For every non-prepackaged hospitality dish, you must inform the customer before purchase.
Gluten
Triticum, Hordeum, Secale, Avena
Tarwe, rogge, gerst, haver, spelt, kamut en hun hybriden.
Example: pasta, brood, paneermeel, sojasaus, bier
Schaaldieren
Crustacea
Krab, garnaal, kreeft, langoustine, rivierkreeftje.
Example: bisque, scampi, paella, surimi
Eieren
Ovum
Kippeneieren en producten ervan (lecithine E322, ei-albumine).
Example: mayonaise, pasta, gebak, brioche, marengs
Vis
Pisces
Alle vissoorten. Let op: Worcestershire-saus bevat ansjovis.
Example: visbouillon, vissaus, caesar dressing, tapenade
Pinda's
Arachis hypogaea
Aardnoot — peulvrucht, géén echte noot (zie #08).
Example: satésaus, pad thai, cookies, granola
Soja
Glycine max
Sojabonen, tofu, tempeh, edamame, sojasaus, lecithine E322.
Example: sushi, vegan opties, chocolade, vleesvervangers
Melk & lactose
Lactose
Koeien-, geiten-, schapenmelk + producten (boter, yoghurt, kaas, room).
Example: béchamel, parmezaan, butter chicken, ijs
Noten
Nucis
Amandel, hazelnoot, walnoot, cashew, pecan, pistache, paranoot, macadamia.
Example: pesto, frangipane, baklava, nougat
Selderij
Apium graveolens
Bleekselderij, knolselderij, selderijzout — vaak verborgen in bouillons.
Example: groentebouillon, remoulade, soep, tomaten-passata
Mosterd
Sinapis
Mosterdzaden, -bladeren, kant-en-klare mosterd, currypoeder.
Example: vinaigrette, ham, kaasplankjes, gehakt
Sesamzaad
Sesamum indicum
Sesamolie, tahin, hummus, sesamzaad-broodjes.
Example: hamburgerbroodjes, falafel, halva, gomasio
Sulfiet (SO₂)
> 10 mg/kg
Wijn, gedroogde vruchten, gepelde aardappel, conserven, azijn.
Example: rode wijn-saus, gedroogde abrikozen, witte wijn-saus
Lupine
Lupinus
Glutenvrij brood, vegan vleesvervangers, sommige meelmengsels.
Example: glutenvrij brood, veggie patty, lupinenmeel-bakkerij
Weekdieren
Mollusca
Mosselen, oesters, inktvis, slakken, octopus, st-jakobsschelpen.
Example: paella, escargots, calamares, pasta vongole
How do I list allergens on the menu?
The code circles refer to the numbers in the overview above. Add a legend at the bottom of your menu for those who don't yet know them.
In writing (recommended)
- On menu, chart, poster or digital screen.
- Minimum font height 1,2 mm.
- A QR code to a webpage is allowed — but must be visible at the table.
Verbally (strict conditions)
- Visible sign "Ask for our allergen info".
- Written procedure available for the FAVV.
- Staff trained and up-to-date.
- Do not charge for the information.
In HORECAtasks® Premium
Allergens automatically calculated per dish.
Add ingredients → the 14 allergens are automatically marked on the menu. No more Excel tables.
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