The major allergens that will be identified on food labels are:
cereals containing gluten
crustaceans, for example prawns,
crabs, lobster and crayfish
nuts, such as almonds, hazelnuts,
walnuts, pecan nuts, Brazil nuts,
pistachio, cashew and macadamia
celery (and celeriac)
- sulphur dioxide, which is a preservative found in some dried fruit
|Peanuts are a common allergen...|
Businesses will also have to provide information about food that comes without packaging e.g. deli counters and restaurants
|...as are eggs|
Simpler labelling is always welcome, but beware about long-shelf items (tins and dried foods springs to mind), as these may not comply with the current legislation.
It's also worth bearing in mind areas where cross-contamination can occur (buffets and self-serve areas for example), so be extra vigilant in these circumstances.
Always ask if you are unsure.
Information taken from:
Food Allergen Labelling
Advice on Food Allergen Labelling PDF