Allergens on the menu: obligations, tips and best practices for restaurateurs
Why allergen labelling is so important
Around 6 million people in the UK suffer from food allergies, and millions more are affected by food intolerances. For them, going to a restaurant is not just a matter of enjoyment – in the worst case, it can be life-threatening. Allergic reactions to undeclared ingredients result in thousands of visits to the emergency room every year.
As a restaurateur, you have a real responsibility here. And at the same time, you have an opportunity: those who communicate allergens transparently and comprehensibly gain the trust of guests who would otherwise be hesitant to eat out – and that is a growing, loyal target group.
Legal basis: The EU Food Information Regulation (LMIV)
What is the LMIV?
Since December 2014, the Food Information Regulation (EU) No. 1169/2011, or LMIV for short, has been in force throughout the European Union. It regulates the information that consumers must receive about food – both for packaged products in supermarkets and for collective catering, which includes restaurants, cafés, canteens and snack bars.
What do restaurateurs have to label?
The LMIV requires all catering establishments to indicate 14 main allergens if they are contained in a dish. The 14 allergens that must be labelled are:
Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut)
Crustaceans and crustacean products
Eggs and egg products
Fish and fish products
Peanuts and peanut products
Soybeans and soy products
Milk and milk products (including lactose)
Nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts)
Celery and celery products
Mustard and mustard products
Sesame seeds and sesame seed products
Sulphur dioxide and sulphites (from 10 mg/kg or 10 mg/l)
Lupins and lupin products
Molluscs (mussels, squid, snails) and mollusc products
How must the information be provided?
Here, the LMIV gives restaurateurs some leeway: allergen information must be easily accessible, legible and understandable – but it does not necessarily have to be printed directly on the menu. Permissible alternatives include:
Direct printing on the menu (recommended)
Separate allergen information sheet, which is handed out on request
Notice in the dining area (clearly visible)
Verbal information provided by trained staff (with written backup)
Important: If you rely on verbal information, you must ensure that the information is recorded in writing in the establishment and that staff can provide reliable information at any time. When in doubt, printing the information directly on the menu is the safest and most customer-friendly solution.
Implementation in practice: How to label correctly
Method 1: Symbols and letter codes
A widely used and clear method is to use letters or symbols assigned to the 14 allergens. Each dish is given the corresponding abbreviation (e.g. ‘A’ for gluten, “C” for egg, ‘G’ for milk), and a legend explains the meaning.
Advantages: Space-saving, internationally understandable, easy to update.Disadvantages: Requires guests to read the legend; can become confusing if there are too many symbols.
Method 2: Listed allergens in the ingredient description
An elegant alternative is to typographically highlight the allergens directly in the dish description – for example, by using bold type or capital letters: "Homemade tagliatelle with WHEAT flour, egg yolk (EGG), Parmesan (MILK) and fresh basil."
Advantages: Flows naturally into the text, looks high-quality, no separate reference necessary. Disadvantages: Somewhat more time-consuming to create; the text must be adapted if the recipe changes.
Method 3: Separate allergen information sheet
If you have a very extensive menu or offer frequently changing dishes, you can have a separate document available to hand out on request. This should list all dishes in a table and clearly indicate the allergens they contain.
Advantages: Flexible, easy to update, well suited for seasonal menus.Disadvantages: Guests must actively ask for it – not everyone does this, even if it is important for their health.
Beyond the legal requirements: voluntary additional information
Intolerances and dietary requirements
In addition to the 14 allergens that must be labelled, there is further information that many guests are looking for and that you can provide voluntarily:
Lactose-free/gluten-free: important for people with intolerances (not allergies, but still relevant)
Vegan/vegetarian: Millions of Britons follow a plant-based diet – clear labelling makes it much easier for them to choose what to eat
Halal/kosher: A real distinguishing feature for the relevant target groups
Calorie information: Mandatory in some countries, voluntary in the UK – but increasingly in demand
Origin information
Since 2014, Germany has also had a requirement to label meat according to animal species and, for certain meat products, according to country of origin. For fish, you should also indicate the fishing method and origin. This information creates transparency and strengthens the trust of your guests.
Common mistakes in allergen labelling – and how to avoid them
Mistake 1: Incomplete or outdated information
Recipes change, suppliers change, new ingredients are added. When the composition of a dish changes, the allergen information must be updated immediately. Establish a fixed process to ensure that recipe changes are automatically updated on the menu and in the allergen information sheet.
Mistake 2: Blanket ‘may contain traces’ warnings
Some businesses write a blanket statement on their menus: ‘All dishes may contain traces of nuts, gluten and milk.’ This is legally problematic and useless for allergy sufferers – it does not protect you from liability and does not help the guest. Instead, provide specific, court-related information.
Mistake 3: Untrained staff
Even the best menu is useless if the service staff just shrug their shoulders when asked questions. Train your team regularly on the 14 allergens, cross-reactive foods and the recipes for your dishes. Document the training in writing – this will protect you in the event of a dispute.
Mistake 4: Illegible presentation
Tiny font, poor colour contrast or an allergen information sheet that is difficult to find are not only annoying – they can be considered a violation of the LMIV. The information must be legible and easily accessible.
Digital vs. printed allergen labelling
If you offer both a printed menu and a digital version (e.g. via QR code), both versions should contain identical and up-to-date allergen information. Contradictions between the versions can lead to confusion – and, in serious cases, to serious liability issues.
One advantage of digital menus is that they are easier to update: if a recipe changes, you can adjust the information centrally without having to print new menus. A sensible approach is therefore to list the main dishes with allergen labelling on the printed menu, while a QR code leads to a more detailed, always up-to-date allergen overview.
What are the consequences of non-compliance?
Violations of the LMIV can be punished as an administrative offence with fines of up to £50,000. Food inspectors check compliance with labelling requirements as part of regular audits.
However, even more serious than the fine are the civil and moral consequences: if a guest suffers a severe reaction due to incorrect allergen information, you may be liable for damages and compensation for pain and suffering. Not to mention the damage to your reputation.
Conclusion: Transparency protects and convinces
Labelling allergens on the menu is not a bureaucratic nuisance, but a genuine service – and a legal obligation that you should take seriously. By communicating transparently about the ingredients in your dishes, you protect your guests, yourself and your business.
What's more, careful allergen labelling signals to your guests that you take your work seriously. This strengthens trust, increases the return rate – and makes your restaurant a safe choice for a growing group of people who would otherwise have mixed feelings about eating out elsewhere.
Invest the time in clear allergen labelling. It's worth it – for your guests and for you.