{"id":425,"date":"2026-10-24T12:57:11","date_gmt":"2026-10-24T10:57:11","guid":{"rendered":"https:\/\/elegant.menu\/blog\/?p=425"},"modified":"2026-10-24T12:57:12","modified_gmt":"2026-10-24T10:57:12","slug":"14-allergens-menu","status":"publish","type":"post","link":"https:\/\/elegant.menu\/blog\/14-allergens-menu\/","title":{"rendered":"The 14 Allergens: How to Label Them on Your Menu"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">To label the 14 allergens on your menu, list next to each dish which of the 14 allergens it contains, written as &#8220;Contains: milk, celery, wheat&#8221; or with letter codes or icons explained in a legend, and make that information available in writing before the guest orders. In the EU this comes from Regulation (EU) No 1169\/2011, which makes allergen information mandatory for food served in restaurants, caf\u00e9s, bars and hotels. This guide gives you the full 14 allergens menu list, what the law asks for in each country, and a step-by-step way to label every dish and drink.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Short answer:<\/strong> build an allergen matrix for every recipe (sauces, sides and drinks included), then show the result on the menu itself, next to each item, using allergen names, letter codes or icons with a legend. Name the specific cereal (wheat, barley) and the specific nut (walnut, almond), not just &#8220;gluten&#8221; or &#8220;nuts&#8221;. Add a line telling guests to speak to staff, train your team, and update the menu the same day a recipe or supplier changes. A digital menu can carry this information, but keep a written fallback where your national rules require it.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What are the 14 allergens on a menu?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The 14 allergens are the substances listed in <a href=\"https:\/\/www.legislation.gov.uk\/eur\/2011\/1169\/annex\/II\">Annex II of Regulation (EU) No 1169\/2011<\/a>: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs. The table shows what each one covers and where it tends to hide on a restaurant menu. The letter codes are the A\u2013R codes many European menus use, as listed by <a href=\"https:\/\/menutech.com\/en\/blog\/eu-fic-11692011-guide-allergen-labelling-requirements\">Menutech<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Code<\/th><th>Allergen<\/th><th>What it covers<\/th><th>Where it hides on a menu<\/th><\/tr><\/thead><tbody><tr><td>A<\/td><td>Cereals containing gluten<\/td><td>Wheat (including spelt and khorasan), rye, barley, oats<\/td><td>Bread, pasta, pizza dough, batter, breadcrumbs, roux, beer, soy sauce<\/td><\/tr><tr><td>B<\/td><td>Crustaceans<\/td><td>Prawns, crab, lobster, crayfish<\/td><td>Paella, bisque, Asian pastes, fish stock<\/td><\/tr><tr><td>C<\/td><td>Eggs<\/td><td>All eggs and egg products<\/td><td>Mayonnaise, aioli, fresh pasta, desserts, glazes on pastry<\/td><\/tr><tr><td>D<\/td><td>Fish<\/td><td>All fish<\/td><td>Caesar dressing (anchovy), Worcestershire sauce, fish sauce, pizza toppings<\/td><\/tr><tr><td>E<\/td><td>Peanuts<\/td><td>Peanuts and peanut products<\/td><td>Satay, curries, peanut oil, desserts, granola<\/td><\/tr><tr><td>F<\/td><td>Soybeans<\/td><td>Soy and soy products<\/td><td>Soy sauce, tofu, miso, marinades, some breads<\/td><\/tr><tr><td>G<\/td><td>Milk<\/td><td>Milk and dairy, including lactose<\/td><td>Butter, cheese, cream sauces, mashed potato, cream liqueurs, coffee drinks<\/td><\/tr><tr><td>H<\/td><td>Nuts<\/td><td>Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia<\/td><td>Pesto, praline, frangipane, salads, nut liqueurs<\/td><\/tr><tr><td>L<\/td><td>Celery<\/td><td>Stalks, leaves, seeds and celeriac<\/td><td>Stocks, soups, sauces, spice blends, Bloody Mary<\/td><\/tr><tr><td>M<\/td><td>Mustard<\/td><td>Seeds, powder, prepared mustard<\/td><td>Dressings, marinades, mayonnaise, curries<\/td><\/tr><tr><td>N<\/td><td>Sesame<\/td><td>Sesame seeds and products<\/td><td>Burger buns, tahini, hummus, Asian dressings<\/td><\/tr><tr><td>O<\/td><td>Sulphites<\/td><td>Sulphur dioxide and sulphites above 10 mg\/kg or 10 mg\/l<\/td><td>Wine, dried fruit, some vinegars, pickles, cider<\/td><\/tr><tr><td>P<\/td><td>Lupin<\/td><td>Lupin seeds and flour<\/td><td>Some breads, pastries and gluten-free flours<\/td><\/tr><tr><td>R<\/td><td>Molluscs<\/td><td>Mussels, clams, oysters, squid, octopus, snails<\/td><td>Seafood pasta, oyster sauce, fritto misto<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">The 14 allergens from Annex II of Regulation (EU) No 1169\/2011. Letter codes vary between countries and venues, so always print a legend.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">A few exemptions matter for bars: cereals, whey and nuts used to make alcoholic distillates, and fish gelatine or isinglass used to clarify beer and wine, do not need to be declared (<a href=\"https:\/\/www.legislation.gov.uk\/eur\/2011\/1169\/annex\/II\">Annex II<\/a>). Beer brewed from barley or wheat, and wine with sulphites, still do.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What does EU law require on a restaurant menu?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">EU law requires every food business to tell guests which of the 14 allergens are used in each dish, and unless the country has its own rules, that information must be in writing, easy to see and available without the guest having to ask. Here is how the pieces of <a href=\"https:\/\/eur-lex.europa.eu\/eli\/reg\/2011\/1169\/oj\">Regulation (EU) No 1169\/2011<\/a> fit together:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Article 44<\/strong> makes allergen information mandatory for food sold without packaging, which covers everything a restaurant, caf\u00e9, bar or hotel serves (<a href=\"https:\/\/www.legislation.gov.uk\/eur\/2011\/1169\/article\/44\/data.htm\">Article 44<\/a>).<\/li>\n\n\n\n<li><strong>National rules can decide the &#8220;how&#8221;.<\/strong> The European Commission&#8217;s <a href=\"https:\/\/elelmiszerlanc.kormany.hu\/akadalymentes\/download\/2\/1f\/d1000\/labelling_legislation_guidance_allegens-2017-4864_en%20published.pdf\">2017 notice on allergen information<\/a> says member states may allow other means, including verifiable oral information. Where they have no such rules, the information must be written and &#8220;it is not possible to provide allergen information only upon request by the consumer&#8221;.<\/li>\n\n\n\n<li><strong>Use the word &#8220;contains&#8221;.<\/strong> When there is no ingredient list, which is normal on a menu, the allergen is shown as &#8220;contains&#8221; followed by its name.<\/li>\n\n\n\n<li><strong>Be specific.<\/strong> Ireland&#8217;s food authority, for example, says the cereal name (wheat, barley) and the nut name (hazelnut, cashew) must be declared, not just &#8220;gluten&#8221; or &#8220;nuts&#8221; (<a href=\"https:\/\/fsai.ie\/Business-Advice\/Labelling\/Labelling-Allergens\">FSAI<\/a>).<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">This article is practical guidance, not legal advice. Your local food authority has the final word on what it accepts.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Do allergen menu rules differ by country?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Yes: the 14 allergens are the same across the EU, but each country decides whether you must print them on the menu or may give them verbally with written records behind you. Here is what the authorities and trade bodies we checked say (October 2026):<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Country<\/th><th>Is verbal information enough?<\/th><th>What the authority expects<\/th><\/tr><\/thead><tbody><tr><td>Ireland<\/td><td>No<\/td><td>Written information per dish before purchase; &#8220;a QR code, alone, would not be sufficient&#8221; (<a href=\"https:\/\/fsai.ie\/Business-Advice\/Labelling\/Labelling-Allergens\">FSAI<\/a>)<\/td><\/tr><tr><td>United Kingdom<\/td><td>Not recommended<\/td><td>Written information always available for non-prepacked food, plus a conversation with staff (<a href=\"https:\/\/www.food.gov.uk\/news-alerts\/news\/updated-industry-guidance-issued-for-food-allergen-information-in-the-out-of-home-sector\">FSA, March 2025<\/a>)<\/td><\/tr><tr><td>Germany<\/td><td>Yes, with conditions<\/td><td>Footnotes on the menu or a separate allergen menu; verbal only with a visible notice and written documentation for every dish (<a href=\"https:\/\/berlin.de\/ba-tempelhof-schoeneberg\/_assets\/aktuelles\/veranstaltungen\/lm_mb_allergenkennzeichnung.pdf\">Berlin food authority<\/a>)<\/td><\/tr><tr><td>Italy<\/td><td>Notice plus documentation<\/td><td>On the menu, a wall sign or a register in a visible place; electronic tools cannot be the only source; fines of \u20ac3,000\u201324,000 for not declaring allergens (<a href=\"https:\/\/gazzettadelgusto.it\/dove-mangiare\/indicazione-degli-allergeni-nel-menu-direttive-da-seguire\/?print=pdf\">Gazzetta del Gusto<\/a>)<\/td><\/tr><tr><td>Netherlands<\/td><td>Yes, with conditions<\/td><td>Written on the menu, or verbal with a visible note and written records for staff and the NVWA (<a href=\"https:\/\/khn.nl\/kennis\/wat-betekent-de-wetgeving-allergenen-voor-je\">KHN<\/a>)<\/td><\/tr><tr><td>Norway<\/td><td>No<\/td><td>Written and easy to find; talking to staff is a supplement, not a replacement (<a href=\"https:\/\/ncf.no\/resources\/filer\/Veileder-om-allergener.pdf\">Mattilsynet guide<\/a>)<\/td><\/tr><tr><td>Turkey<\/td><td>No<\/td><td>Since 1 July 2026, menus in restaurants, caf\u00e9s and hotels must show main ingredients and allergens; a printed menu, board, screen or QR code is allowed, and QR users must clearly direct guests to it (<a href=\"https:\/\/www.cnbce.com\/haberler\/kafe-ve-restoranlarda-1-temmuz-itibariyla-yeni-menu-donemi-kalori-alerjen-ve-tum-bilesenler-acikca-ilan-edilecek-h32345\">CNBC-e<\/a>)<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Checked October 2026. Rules change; confirm with your local food authority.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The safest approach works everywhere: put the allergens on the menu, next to each dish, and also train staff to talk about them.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to label the 14 allergens on your menu, step by step<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">You label allergens by recording every ingredient of every recipe, mapping them to the 14 allergens, and printing the result next to each dish in a format guests can read at a glance.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Build an allergen matrix for every recipe<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Make a spreadsheet with your dishes in rows and the 14 allergens in columns, and tick each box from the actual product labels, not from memory. Include the parts people forget: stocks, sauces, dressings, garnishes, bread, fryer oil and the side that comes with the main. If you already cost your recipes, as in our guide on <a href=\"https:\/\/elegant.menu\/blog\/how-to-price-menu-items\/\">how to price menu items<\/a>, you have the ingredient list; add the allergens to the same recipe card.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Choose one labelling format and a legend<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pick allergen names, letter codes or icons (compared in the next section) and use the same system on the whole menu. Print the legend on every page or screen: codes differ between countries and venues, so &#8220;G&#8221; means nothing without it.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Write the allergens on each dish<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Put the allergens directly under the dish, for example: &#8220;Spaghetti Bolognese \u2013 contains milk, celery, wheat.&#8221; A general line such as &#8220;our food may contain allergens&#8221; does not tell a guest anything about a specific dish, and Ireland&#8217;s FSAI says plainly it is not acceptable.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Label the drinks too<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Drinks are covered: Mattilsynet&#8217;s guide names wine, draught beer, cocktails and smoothies. Mark sulphites on wine and cider, barley or wheat on beer, milk on coffee drinks and cream liqueurs, and nuts on amaretto-style liqueurs or orgeat syrups unless an exemption applies.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Handle &#8220;may contain&#8221; honestly<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A &#8220;may contain&#8221; warning is for real cross-contact risk you cannot remove, such as a shared fryer or a flour-dusted pastry section. It does not replace good kitchen practice, as the <a href=\"https:\/\/fsai.ie\/Business-Advice\/Labelling\/Labelling-Allergens\">FSAI<\/a> points out. Use it on the specific items at risk, not as a blanket line on every page.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Add a notice and train your staff<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add one visible line to the menu, for example &#8220;Allergies or intolerances? Please ask our team before ordering.&#8221; Make sure every server knows where the allergen matrix is and checks with the kitchen rather than guessing.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Update the same day anything changes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A new supplier&#8217;s pesto may contain cashews where the old one used pine nuts. Every time a recipe, brand or daily special changes, update the matrix and the menu before service. This is where printed menus fail: reprinting for one sauce is slow, so the label stays wrong.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. Translate allergen labels for visitors<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Tourists with allergies are the guests who most need to read your labels and the least able to read your language. Translate the allergen names along with the dishes; see <a href=\"https:\/\/elegant.menu\/blog\/how-to-add-multiple-languages-to-your-menu\/\">how to add multiple languages to your menu<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Names, letter codes or icons: which allergen labels work best?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Allergen names in words are the clearest format, letter codes save the most space, and icons are quickest to scan, but codes and icons only work with a legend next to them.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Format<\/th><th>Example<\/th><th>Pros<\/th><th>Cons<\/th><th>Best for<\/th><\/tr><\/thead><tbody><tr><td>Names<\/td><td>Contains: milk, celery, wheat<\/td><td>No legend needed; specific cereal and nut names fit naturally<\/td><td>Takes space on long menus<\/td><td>Short menus, digital menus<\/td><\/tr><tr><td>Letter codes<\/td><td>A, G, L<\/td><td>Compact; familiar in Austria and Germany<\/td><td>Meaningless without a legend; letters differ by venue<\/td><td>Long printed menus<\/td><\/tr><tr><td>Numbers<\/td><td>1, 7, 9<\/td><td>Compact; follows Annex II order<\/td><td>Easy to confuse with prices or footnotes<\/td><td>Buffets, canteens<\/td><\/tr><tr><td>Icons<\/td><td>Milk, egg and wheat symbols<\/td><td>Fast to scan; language-neutral<\/td><td>Need a legend; small icons are hard to read on paper<\/td><td>Digital menus, tourist areas<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">A good combination is icons for scanning plus the allergen names in words, so a guest never has to decode anything.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Can a QR code menu show the 14 allergens?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A QR code menu can show the 14 allergens on every dish, but in some countries it cannot be your only source of allergen information. Ireland&#8217;s FSAI says a QR code alone is not sufficient, and in Italy electronic tools cannot be the only means; keep a printed allergen sheet or register and a visible notice as backup.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With that backup in place, a digital menu solves the two hardest parts: keeping labels current and making them readable. In Elegant Menu, the QR menu and ordering platform, you label allergens on every dish so guests can check for themselves before they order, and when a recipe changes you edit the dish from your phone and the menu updates at once, with no reprint. Elegant Menu also translates dish names and descriptions: 1 translation language on Basic and 8 on Standard. To set one up, follow our guide on <a href=\"https:\/\/elegant.menu\/blog\/how-to-make-a-qr-code-menu\/\">how to make a QR code menu<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"692\" height=\"1500\" src=\"https:\/\/elegant.menu\/blog\/wp-content\/uploads\/2024\/11\/elegant.menu_demo_example-menuiPhone-14-Pro-Max-e1737724484941.png\" alt=\"A digital menu on a phone screen, where allergen labels can be shown on each dish\" class=\"wp-image-13\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Comparing tools? Our <a href=\"https:\/\/elegant.menu\/blog\/best-qr-menu-platforms\/\">comparison of the best QR menu platforms<\/a> includes an allergens column for each one.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What are the most common allergen labelling mistakes?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The most common allergen labelling mistakes are vague wording, forgotten components and labels that are no longer true.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>&#8220;Gluten&#8221; or &#8220;nuts&#8221; instead of the actual cereal or nut.<\/strong> Someone allergic to walnuts may eat almonds safely; tell them which.<\/li>\n\n\n\n<li><strong>Forgetting sauces, sides and bread.<\/strong> The steak is fine; the b\u00e9arnaise has egg and milk, and the fries share a fryer with breaded fish.<\/li>\n\n\n\n<li><strong>Daily specials with no allergens.<\/strong> The chalkboard or &#8220;today&#8217;s special&#8221; needs labels too.<\/li>\n\n\n\n<li><strong>Codes without a legend.<\/strong> A letter in brackets helps nobody if the key is on another page.<\/li>\n\n\n\n<li><strong>Old menus after a supplier change.<\/strong> Update the matrix and the menu before the new product reaches the pass.<\/li>\n\n\n\n<li><strong>Ignoring drinks.<\/strong> Wine, beer, cocktails and coffee drinks all carry allergens.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">For the wider picture outside Europe, including US and Asian rules, see our overview of <a href=\"https:\/\/elegant.menu\/blog\/understanding-food-allergen-regulation-requirements-in-menus\/\">food allergen regulation requirements in menus<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions about the 14 allergens<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">What are the 14 allergens restaurants must declare?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The 14 allergens are cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs. They are listed in Annex II of Regulation (EU) No 1169\/2011, and the UK uses the same list.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Do allergens have to be printed on the menu?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It depends on the country: Ireland, Norway and Turkey expect written allergen information, while Germany and the Netherlands also allow verbal information if a visible notice and written records are in place. Printing allergens next to each dish meets the rules everywhere.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use numbers or letters instead of allergen names?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, you can use numbers, letters or icons, as long as a legend explaining them is on the same menu page or screen. Without the legend, the codes do not inform anyone.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Do drinks need allergen labels?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, drinks need allergen information too: sulphites in wine, barley or wheat in beer, milk in coffee drinks and cream liqueurs. Spirits distilled from cereals are exempt for the cereal itself.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Is a QR code menu enough for allergen information?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Not everywhere: a QR menu can carry full allergen labels, but Ireland&#8217;s FSAI says a QR code alone is not sufficient and Italy does not accept electronic tools as the only source. Turkey&#8217;s 2026 menu rules do accept a QR code if guests are clearly told about it. Keep a written allergen sheet or register and a notice inviting guests to ask staff.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Label allergens on every dish, for free<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">You can build a digital menu with allergen labels on every dish for free with Elegant Menu, update it the moment a recipe changes, and add translations for visitors when you need them. See how a live menu looks on a guest&#8217;s phone first.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/elegant.menu\/login\">Create your free QR menu<\/a><\/div>\n\n\n\n<div class=\"wp-block-button is-style-outline is-style-outline--1\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/elegant.menu\/menu\/franco-pizzeria-pocn\">See a live example<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The 14 allergens every EU menu must declare, what Regulation 1169\/2011 requires, how rules differ by country, and a step-by-step way to label each dish.<\/p>\n","protected":false},"author":1,"featured_media":424,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[59,440,438,442],"class_list":["post-425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to","tag-allergen","tag-eu-regulations","tag-menu-labelling","tag-restaurants"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The 14 Allergens: How to Label Them on Your Menu<\/title>\n<meta name=\"description\" content=\"The 14 allergens menu guide: what EU Regulation 1169\/2011 requires, how rules differ by country, and how to label every dish with names, codes or icons.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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