Allergen Labelling for Seeds and Nuts: A Clear Guide for Small Food Sellers

Customers with food allergies rely on you for accurate information. For a business that works with seeds and nuts, labelling is one of the most important responsibilities you have. Requirements differ by country and sometimes by region, so check your local rules.

Know which allergens apply where you sell

Many countries have a list of priority allergens that must be declared on packaged food. These commonly include tree nuts, peanuts, milk, eggs, wheat, soy, fish, shellfish and sesame, but the lists are not identical everywhere, and other seeds such as mustard or lupin are covered in some places. Look up the official list from your local food authority and keep a copy in your kitchen.

Build an ingredient and allergen matrix

Create a simple table with each menu item in rows and each allergen in columns. Mark where an allergen is an ingredient, including hidden ones such as tahini in a dressing, nut butter in a sauce or a seed blend in a topping. Ask suppliers for ingredient and allergen statements for every product, and update your table when a supplier changes a product or you change a recipe.

Label clearly

On packaged items, list all ingredients and make allergens easy to identify according to your local format, for example by emphasising them in the ingredient list. For unpackaged food, many places require allergen information to be available on request or displayed on a menu. Train staff so that they never guess; if they are not sure, they should check the matrix or ask the person in charge.

Understand cross-contact

Even if an allergen is not in the recipe, it can get in through shared equipment, hands, scoops or surfaces. Reduce the risk by storing allergen ingredients separately and in sealed, labelled containers, using dedicated scoops, cleaning blenders thoroughly between uses and preparing allergen-free items first when possible. Be honest if you cannot guarantee separation. Statements such as "may contain" are regulated differently around the world, so check how your local authority wants them used.

Be careful with claims

Terms like "nut-free" or "allergen-free" can carry legal weight and a high duty of care. Only use them if you can truly support the claim with your facility, suppliers and procedures, and check your local rules first.

Prepare for questions

Customers may ask detailed questions. Give them accurate information and do not guess. Keep supplier statements on file, and record any customer allergy incidents and what you changed.

A clear process protects your customers and your reputation.

Review your allergen matrix whenever you add a recipe, change a supplier or hear a customer question you could not answer immediately. A living document protects people far better than a perfect one that was written once and forgotten.

This article is general information, not legal, financial or medical advice.