Food allergies have long been a concern for millions, but a new wave of research suggests that the list of foods requiring mandatory allergy warnings in the UK and EU may be due for an urgent update. According to an article published in Clinical & Experimental Allergy and widely reported by both BBC and The Independent, experts are now calling for pine nuts and goat's milk—along with several other foods—to be added to the roster of ingredients that must be clearly flagged on food packaging.
This recommendation follows a comprehensive analysis of nearly 3,000 cases of food-induced anaphylaxis reported across Europe between 2002 and 2023. The study, led by Dr. Dominique Sabouraud-Leclerc from the Allergy Vigilance Network in France, found that 413 of these severe allergic reactions were triggered by eight emerging allergens not currently subject to mandatory labelling. Tragically, two of these cases resulted in death.
"We therefore believe it is time to review the list of the 14 foods with mandatory labelling to include at least the most severe of these emerging food allergens," Dr. Sabouraud-Leclerc stated, as cited by The Independent. The study pointed to goat's and sheep's milk, buckwheat, peas and lentils, and pine nuts as the top four new allergens that should be considered for immediate inclusion on warning labels.
For consumers, the stakes are high. Anaphylaxis, the most severe form of allergic reaction, can strike within minutes of exposure. Symptoms such as swelling of the lips, throat, or tongue, difficulty breathing, and even fainting demand urgent medical intervention, often with an adrenalin auto-injector. As BBC explains, people who know they are at risk typically carry these pens everywhere—just in case.
The UK and EU already require food businesses to highlight 14 major allergens on packaging. The current list includes cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachios, macadamia), celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, and molluscs (mussels, oysters, squid, snails). These regulations are designed to protect the public, but the new data suggest they may not go far enough.
The research team’s analysis revealed that the recurrence rate of allergic reactions varied significantly among the new allergens. For peas and lentils, the recurrence rate was 7.3%, but for goat and sheep milk, it soared to 56%. This means that more than half of the people who reacted to goat or sheep milk experienced repeated episodes—an alarming statistic for anyone managing food allergies.
Beyond the top four, the researchers flagged several other ingredients as potential hazards to watch. These include alpha-gal, a sugar molecule found in red meat such as beef and lamb; kiwi; beehive products like wax, pollen, and honey; and even apples. While these may not yet warrant mandatory labelling, the experts urge regulators to keep a close eye on emerging trends.
Dr. Sabouraud-Leclerc and her colleagues argue that the growing frequency, severity, and hidden risks associated with these foods make a strong case for updating the rules. "Evidence of increased reactions to a wider range of foods suggested it was time to review the list of foods with mandatory labels and consider adding at least the most severe of these emerging food allergens," she emphasized, as reported by BBC.
Regulatory agencies appear to be listening. The UK’s Food Standards Agency (FSA) has acknowledged the challenge posed by a growing list of allergenic foods. Dr. James Cooper, an FSA spokesman, told BBC, "This is why pre-packed foods must list all ingredients, why food businesses must provide clear information about allergens and why we encourage consumers to speak up about their allergies." Still, the FSA recognizes that even with current rules, gaps remain—especially as food manufacturing and consumer trends evolve.
One area of particular concern is the increasing use of pea protein in processed foods. Simone Miles, chief executive of Allergy UK, highlighted to BBC that pea is not one of the 14 allergens currently required by law to be listed, yet it is "increasingly being added to a wide range of foods, including in products where it may not be expected." She went on to raise red flags about online marketplaces, especially TikTok Shop, where many products lack clear and accurate labelling. "We have also raised concerns about platforms such as TikTok Shop, where many products lack clear and accurate labelling," Miles said. Her advice to consumers is simple but vital: always check the label and be cautious, particularly with unfamiliar brands or products purchased online.
Allergy UK is pushing for full ingredient labelling on all food products, not just those containing the 14 regulated allergens. The charity is also closely monitoring worrying trends in food manufacturing and distribution. "We are closely monitoring emerging allergens and recently issued advice to people with a pea allergy," Miles noted, underscoring the importance of proactive consumer education and advocacy.
For now, the official list of allergens in the UK and EU remains unchanged, but the pressure is mounting. The combination of scientific evidence, advocacy from healthcare professionals, and real-world tragedies is forcing regulators to reconsider whether the current system is truly protecting the most vulnerable. As food innovation accelerates and new ingredients find their way into everyday products, the risk of hidden allergens only grows.
Meanwhile, consumers, especially those with known allergies or caring for allergic children, are left to navigate a complex and sometimes risky food landscape. The advice from experts is unanimous: vigilance is key. Read every label, ask questions when dining out or ordering online, and never assume that a familiar product is free from new or unexpected ingredients.
The debate over food allergen labelling is far from settled, but one thing is clear: as our diets and food systems evolve, so too must the regulations that keep us safe. With the latest research shining a spotlight on pine nuts, goat's milk, and other emerging risks, the conversation about food safety is more urgent—and more personal—than ever.
