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Food business operators in the retail and catering sectors must provide allergen information and adhere to labeling rules as per food law. They are required to inform customers if any of their products contain specific allergens. While consumers may have allergies or intolerances to other ingredients, only 14 allergens must be declared by law. These allergens include celery, cereals containing gluten (like barley and oats), crustaceans (such as prawns, crabs, and lobsters), eggs, fish, lupine (often used in baked goods and pasta), milk, mollusks (such as mussels and oysters), mustard, peanuts, sesame, soybeans (with sulfur dioxide and sulfites at over 10 parts per million), and tree nuts (including almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios, and macadamia nuts).
