Food Allergy Guide: Spotting Top Allergens and Their Hidden Names
Navigating the grocery store can be challenging when you’re managing food allergies. Labels often feature scientific or unfamiliar terms—like “albumin” or “caseinate.” These mystery ingredients don’t immediately match the allergens you’re trying to avoid. This guide breaks down the top 9 food allergens and reveals their hidden or alternative names.
Knowing these hidden terms can help you make safer choices and reduce the risk of an allergic reaction.
Why Recognizing Hidden Allergen Names Matters
Food allergens can appear under names that aren’t immediately recognizable—like “arachis oil” for peanuts or “casein” for dairy. Missing these clues could expose you or a loved one to serious, sometimes life-threatening reactions.
Labeling Laws: In the U.S., the FDA requires the nine major food allergens (listed below) to be clearly declared. However, scientific or alternative terms may still appear on packaging.
Cross-Contamination: Even if a product doesn’t list the allergen as an ingredient, trace amounts can sneak in if it’s processed in a shared facility. Look for statements like “may contain” or “processed in a facility/ on equipment shared with…”
Label-Reading Strategies for Food Allergies
Scan the Entire Ingredient List: Allergen terms can appear in sub-ingredients of blends or compound ingredients. Always check what may be written in the () beside foods.
Look for Advisory Statements: While not always legally mandated, “may contain” or “processed in a facility with” are key indicators of possible cross-contamination.
Contact Manufacturers: If you see ambiguous terms (e.g., “natural flavors” or “spices”), reach out for clarity.
Stay Updated: Product formulations can change. Double-check labels on every purchase, even if you’ve bought the product before.
Tune into our podcasts about food allergies
The FDA’s Top Nine Major Allergens
Below are the nine major allergens recognized by the U.S. Food and Drug Administration (FDA), alongside hidden or alternative names to look for on labels.
Peanuts
Peanuts can appear as:
Arachis oil (peanut oil)
Ground nuts, Goober nuts, Goobers
Peanut flour or meal
Mandelonas (peanuts soaked in almond flavoring)
Beer nuts or Nu-nuts
Tip: Some candy or chocolate bars contain peanut flour or peanut butter, so always check for “may contain” peanut statements.
Tree Nuts
Common types include almonds, Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios, walnuts, and coconut.*
Watch for:
Nut oils (e.g., almond oil, walnut oil)
Marzipan (almond paste)
Gianduja (chocolate hazelnut spread)
Praline (often almonds or hazelnuts)
“Nut meats” (another term for shelled nuts)
Why is coconut sometimes labelled as a tree nut?
In 2024, the FDA reclassified coconut and no longer considered it a tree nut for food labelling purposes, allowing products containing coconut to be labelled accordingly. However, Health Canada and the European Union (EU) continue to classify coconut as a tree nut, mandating its inclusion in allergen labeling to protect consumers with tree nut allergies.
Coconut is botanically a fruit.
Milk (Dairy)
Milk allergens frequently appear as:
Casein, Caseinates (e.g., sodium caseinate)
Whey or whey protein hydrolysate
Lactalbumin, Lactoglobulin - this may appear in probiotics
Ghee, Butterfat, Butter oil
“Non-dairy” creamers (may still contain milk proteins)
Milk derivatives can also pop up in baked goods, seasoning blends, and processed meats (as a binder).
Can products labeled “Non-Dairy” still contain milk allergens?
Yes. “Non-dairy” might indicate the absence of lactose, but items can still include casein or whey. Always read the full ingredient list to confirm.
Egg
Eggs often appear under:
Albumen or Albumin
Dried egg solids, Egg white solids
Lysozyme (sometimes used in cheese or wine)
Mayonnaise or Aioli
Meringue or meringue powder
Check: Egg proteins frequently show up in pasta, baked goods, and sauces like hollandaise or Caesar dressing.
Fish (Finfish)
Finfish includes cod, salmon, tuna, haddock, halibut, trout, and more.
Potential hidden sources:
Anchovy (often in Caesar dressing)
Surimi (imitation crab, commonly pollock-based)
Fish sauce, Fish oil, Isinglass (in some beers/wines)
Omega-3 supplements (fish-based)
Crustacean Shellfish
Crustacean shellfish includes crab, lobster, shrimp, crayfish, and krill.
Keep an eye out for:
Seafood broths or flavorings
Shellfish-based stocks in soups or sauces
Krill oil (a dietary supplement)
Note: Molluscan shellfish (e.g., clams, mussels, oysters, scallops) are not required by the FDA to be labeled as a major allergen, though many brands voluntarily disclose them.
Wheat
Wheat is commonly found in:
Wheat berries, Bran, Germ
Bulgur, Couscous, Farro, Spelt, Semolina
Modified food starch (if derived from wheat)
Seitan (made from wheat gluten)
What’s the difference between “gluten-free” and “wheat-free”?
Wheat-free products might still contain barley or rye (other gluten-containing grains). If you have celiac disease or severe gluten intolerance, look for certified “gluten-free” labels—merely “wheat-free” isn’t guaranteed to be gluten-free.
Soy
Soy may hide behind:
Soybean, Soya, Edamame
Miso, Natto, Tempeh
Tofu, Bean curd
Tamari, Shoyu (types of soy sauce)
Textured Vegetable Protein (TVP) or Textured Soy Flour (TSF)
Check: “Vegetable” labels (oil, broth, protein) to confirm if they are soy-based when not explicitly stated.
Sesame
Sesame might be labeled as:
Benne, Benne seed
Gingelly, Gingelly oil
Sesamum indicum (Latin name)
Tahini (sesame paste)
Til, Teel
Gomasio (sesame salt seasoning)
Tip: Sesame can hide in spice blends, sauces, and dressings—especially in Middle Eastern or Asian cuisine.
Other Allergens Recognized
Canada’s priority allergens include mustard and sulphites, in addition to those listed above. The European Union also recognizes celery and lupin.
Mustard
Alternative names: Brassica alba, Brassica juncea, Sinapis alba
Common forms: Mustard seeds, Mustard flour, Dijon mustard, English mustard
Often hidden in “spices,” barbecue rubs, or pickling spices
Sulphites (Sulfites)
Though not a protein allergen, sulphites can cause severe reactions—especially in those with asthma or sulphite sensitivity.
Common forms: Sulphur dioxide, Sodium or Potassium bisulphite/metabisulphite. E220 to E228 (European numbering)
Typically found in dried fruit, pickled foods, wine, and beer
In the U.S., they must be declared if the product contains more than 10 ppm
Celery
Common forms: Celery root, leaves, powder, seeds
Make sure to check soups, sauces, and seasoning mixes. Celery is essential for processed foods and restaurant dishes.
Lupin
Common forms: Lupin flour, protein, seeds
Make sure to check gluten-free products, bakery items, processed foods. Common in European baked goods and plant-based proteins
Recognizing top allergens and their alternative names can make the difference between a safe meal and a potential reaction. Use this guide as a quick reference whenever you’re shopping for groceries or trying a new product. If you’re ever unsure, contact the manufacturer or consult a healthcare professional or registered dietitian for personalized guidance.
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Disclaimer: This content is for informational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare provider for personalized guidance.
