Examples of ingredients which may contain common dietary allergens
Milk : Artificial butter flavour, butter, butter fat, buttermilk, casein, caseinates (sodium, calcium, etc.), cheese, cream, cottage cheese, curds, custard, hydrolysates (casein, milk, whey), lactalbumin, lactose, milk (derivatives, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, non-fat, skim), nougat, pudding, rennet casein, sour cream, sour cream solids, sour milk solids, whey (delactosed, demineralized, protein concentrate), yogurt.
MAY contain milk : Brown sugar flavouring, natural flavouring, chocolate, caramel flavouring, high protein flour, margarine.
Egg : egg (white, yolk, dried, powdered, solids), egg substitute, eggnog, globulin, livetin, lysozyme, mayonnaise,meringue, Albumin,ovalbumin, ovomucin, ovomucoid.
Wheat : Bread crumbs, bran, cereal extract, cracker meal, enriched flour, farina, gluten, graham flour, high gluten flour, high protein flour, malt, vital gluten, wheat bran, wheat germ, wheat gluten, wheat starch, wheat heat flour, spelt.
MAY contain wheat : Gelatinised starch, hydrolysed vegetable protein, modified food starch, modified starch, natural flavouring, soy sauce, starch, vegetable gum, vegetable starch.
Soy : Hydrolysed vegetable protein, miso, shoyu sauce, soy (flour, grits, nuts, milk, sprouts), soybean (granules, curd), soy protein (concentrate, isolate), soy sauce, textured vegetable protein (TVP), tofu.
MAY contain soy : Hydrolysed plant protein, hydrolysed soy protein, hydrolysed vegetable protein, natural flavouring, vegetable broth, vegetable gum, vegetable starch.
Peanut : Cold pressed peanut oil, ground nuts, mixed nuts, artifical nuts, peanut, peanut butter, peanut flour.
May contain peanut African, Chinese, Thai and other ethnic dishes, baked goods (pastries, cookies, etc.) candy, chilli, chocolate candy, egg rolls, hydrolysed plant protein, hydrolysed vegetable protein, marzipan, nougat.
Sicherer SH. Food allergy: when and how to perform oral food challenges. Pediatr Allergy Immunol. 1999 Nov;10(4):226-34.