Allergen information for meal kit delivery is mandatory under EU legislation. You must be able to communicate all 14 allergens to customers, even with online orders. Without proper registration, you risk complaints, illness, or legal issues.
The 14 mandatory allergens
According to EU Regulation 1169/2011, you must register and communicate these allergens:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans (shrimp, lobster, crab)
- Eggs (also in sauces, pasta, baked goods)
- Fish (also in Worcestershire sauce, fish sauce)
- Peanuts (also peanut oil, peanut butter)
- Soy (soy sauce, tofu, soy lecithin)
- Milk (including lactose, butter, cream)
- Tree nuts (almond, hazelnut, walnut, cashew, etc.)
- Celery (also celery salt, celery powder)
- Mustard (also mustard seed, mustard powder)
- Sesame (also sesame oil, tahini)
- Sulfites (preservative in wine, dried fruit)
- Lupin (lupin flour in bread, baked goods)
- Mollusks (squid, mussels, snails)
⚠️ Watch out:
Hidden allergens count too. Worcestershire sauce contains fish, many breads contain soy, and many sauces contain eggs or milk.
Registration per recipe
For each meal kit, you must document which allergens it contains. Check each ingredient:
- Main ingredients (meat, fish, vegetables)
- Sauces and marinades
- Herbs and spices
- Packaged ingredients (check the labels)
- Oils and fats
💡 Example: Asian meal kit
Kit contains: chicken, rice, soy sauce, sesame oil, egg, bok choy
- Soy sauce → Soy, Gluten (wheat)
- Sesame oil → Sesame
- Egg → Eggs
- Other ingredients → no allergens
Allergens in this kit: Soy, Gluten, Sesame, Eggs
Online communication
For meal kit delivery, allergen information must be available online:
- On your website for each dish
- In your ordering app or system
- On platforms like Thuisbezorgd
- On the packaging or included card
Customers must be able to see which allergens are in the kit before ordering.
⚠️ Watch out:
"May contain traces of..." is not the same as "contains". Use this only for cross-contamination risk in your kitchen, not as an excuse for carelessness.
Preventing cross-contamination
In your kitchen, you can prevent cross-contamination between allergens:
- Use separate cutting boards for allergenic ingredients
- Wash hands between handling different ingredients
- Use clean knives and kitchen utensils
- Store allergenic ingredients separately
- Pack meal kits in separate containers
💡 Example: Gluten-free kit
You make a gluten-free pasta kit alongside regular pasta:
- Make the gluten-free version first
- Use clean pans and spoons
- Pack immediately in separate containers
- Label clearly "gluten-free"
This prevents gluten particles from ending up in the gluten-free kit.
Digital registration
Manual lists get lost and are hard to update. Digital allergen registration has advantages:
- Central database of ingredients with allergens
- Automatic transfer to recipes
- Easy updates when recipes change
- Export to website or ordering platform
- Cloud backup
A system like KitchenNmbrs helps with registering and keeping track of allergens per recipe, but you remain responsible for accurate input.
What if something goes wrong?
If a customer gets sick from an allergic reaction:
- Take it seriously and offer help
- Document what happened
- Check your registration: was the allergen information correct?
- Improve your process to prevent recurrence
- Report to your insurance if legal claims arise
⚠️ Watch out:
Good allergen registration doesn't protect you legally, but it does show that you made an effort to inform customers.
How do you register allergens for meal kits?
Create an ingredient list with allergens
Go through all the ingredients you use and note which of the 14 EU allergens they contain. Also check packaging of ready-made products like sauces and spices.
Register allergens per meal kit
Link the allergens from all ingredients to each meal kit. If one ingredient contains gluten, then the entire kit contains gluten. Don't forget cross-contamination risks.
Communicate clearly to customers
Make sure allergen information is visible on your website, in your ordering app, and on the packaging. Customers must be able to see this before ordering.
✨ Pro tip
Take photos of all labels of ready-made ingredients you use. This way you can always look back at which allergens were in them, even if suppliers change their recipes.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Do I need to mention allergens if they're only in very small amounts?
Yes, even minimal amounts can cause reactions in sensitive people. The quantity doesn't matter for the disclosure requirement.
What if I'm not sure whether an ingredient contains allergens?
Always check the label or ask your supplier. If in doubt: mention the allergen or use a different ingredient you're sure about.
Can I just use 'may contain traces of' for everything?
No, this is only for cross-contamination risk. If an ingredient actually contains an allergen, you must state this explicitly, not as 'may contain traces'.
How often should I update my allergen registration?
With every recipe change and when suppliers modify ingredients. Check at least monthly that your information is still correct, especially for ready-made products.
Do I need to put allergens on the packaging?
For meal kits, it's wise to include allergen information on or in the packaging so customers can refer to it at home while cooking.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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