Allergens & Nutrition


The food served to our customers at our in-house catered outlets will provide allergen information in a clear and consistent way. Making it easier for our customers to make informed decisions on their purchases.

Information on the 14 allergens will be provided for all the ingredients used in our freshly prepared food. The information is available for our customers on our electronic boards, located at the point of sale. In addition, all of our catering staff have access to allergen information and trained to advise our customers accurately on all our dishes served daily.

14 Major Allergens

There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they are used as ingredients in a food. Here are the allergens, and some examples of where they can be found.


This includes celery stalks, leaves, seeds and the root called celeriac.

You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Cereals Containing Gluten

Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.


Crabs, lobster, prawns and scampi are crustaceans.

Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.


Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.


You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.


Yes, lupin is a flower, but it’s also found in flour!

Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.


Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt.

It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.


These include mussels, land snails, squid and whelks.

They can also be commonly found in oyster sauce or as an ingredient in fish stews.


Liquid mustard, mustard powder and mustard seeds fall into this category.

This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.


Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts.

You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.


Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut.

Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Sesame Seeds

These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini.

They are sometimes toasted and used in salads.


Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food.

It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Sulphur Dioxide (sometimes known as Sulphites)

This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer.

If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

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Dietry Requirements

Food at Edge Hill recognise that guests, students and staff may have dietary requirements and are very proud to be able to cater for a diverse range of dietary needs.

Please note that while we aim to meet individual requests, we cannot always guarantee to do so and it is considered the customer’s obligation to advise our staff about allergies and dietary needs. If you would like further information or have any queries regarding our in-house catering, contact us so that a member of the Food at Edge Hill team can discuss your requirements further.


Contains no meat, fish or fowl. Any cheeses used are vegetarian based.
Vegetarian options are identifiable on our menus marked with a (V).

Vegan logoVegan

Contains no meat, fish, fowl, eggs or dairy products.
If Vegan catering is required we require 24 hrs notice as vegan meals are not standard items on our menu.

Gluten free logoGluten Free

Gluten free meals contain no barley, wheat, rye or oats.
We can supply wrapped gluten free products from a local certified baker. Alternatively we can supply meals made with non-gluten containing ingredients.

Religious Dietary Requirements

Please note that none of our kitchens on campus are certified to prepare either Halal or Kosher dishes. Please contact us to discuss your catering requirements.

Medical Dietary Requirements

Please contact us to discuss your personal requirements.

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