Allergen labelling on food supplements
Supplements follow the same allergen rules as other food. The 14 listed allergens must be emphasised in the ingredients list, and several common supplement ingredients come from them.
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The 14 allergens
Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/l), lupin and molluscs (1169/2011 Annex II).
How to show them
- Emphasise each allergen in the ingredients list, for example in bold, a different font or a background colour (Art 21).
- Name the source clearly, such as “soya lecithin” or “fish oil”.
- If a product has no ingredients list, use “contains” followed by the allergen.
- An allergy advice box is optional. If you use one, it must match the ingredients list. “See ingredients in bold” is confusing when nothing is in bold.
Allergens common in supplements
- Fish: fish oil and omega-3 concentrates
- Crustaceans: glucosamine and chitosan from shellfish
- Milk: whey, casein and lactose
- Soybeans: soya lecithin and soya-derived vitamin E
- Cereals containing gluten: wheat starch or barley-based fillers
- Sesame and nuts: some oils and botanical extracts
“May contain” statements
Precautionary allergen labelling is voluntary and should only be used after a risk assessment shows a real risk of cross-contamination. It doesn't replace emphasising allergens that are actual ingredients.
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