Attending The Free From Festival - My Experience!


I’d worked other events in the past, but not one quite like the Free From Festival. Even in the weeks of preparation before the day, I felt somewhat expectant. I was looking forward to being able to try new foods, and meeting the Green Sisters community in person. You can do a lot of work behind a desk, but there’s always value in being reminded of the impact you’re making.

By the time I’d arrived at The Boiler House on Brick Lane, there was a street-long queue. And when it turned 11:00 and the event started, it did not relent! People were still walking in hours later! The reception was instantly welcoming, and it was lovely considering many of them had never met me before.

Because so many people lined up to try some Green Sisters cuisine, I had the opportunity to speak to some customers, and offer the chance to complete our Personality Quiz [Find out how spicy YOU are!] So many of you were returning customers, which is a testament within itself. And then there were the newcomers – to Green Sisters and the Festival itself! – who were drawn in by tiers of samosas and bhajis, and found that their dietary requirements could be met without compromise. The other vendors were incredibly friendly and supportive too!

When visiting the other stalls, I noticed that not many savoury foods were on sale. If you were looking for meals, there weren’t many on offer. This made me wonder about how many allergen-free meals are available in the UK, and how widely available they are. Green Sisters being able to offer meals on the day, as well as their new subscription parcel shows that a need is being fulfilled.

One of my favourite things about Green Sisters is the ’14 Free strip’ – two rows of icons that you can find on their business cards and packaging. We even had it on one of our banners! This design choice was really one of a kind at the Free From Festival. I noticed that you had to search for the allergen information on a lot of other products. And they were usually on the back in a small font.

Green Sisters on the other hand, highlight their allergen information at the front. It essentially lets you know that their products are free of the UK’s 14 Major Food Allergens: Gluten, Peanuts, Tree Nuts, Celery, Mustard, Eggs, Milk, Sesame, Fish, Crustaceans, Molluscs, Soya, Sulphites, and Lupin. I don’t recall having to turn away a single person because we did not suit their dietary requirements. The only time we came close to being apologetic was when we had to inform everyone we’d ran out of samosas.

The Free From Festival was truly a rewarding experience, reminding me of the value of fulfilling a need. So often we can get caught up in the ‘everydayness’ of life, and become complacent or comfortable. We are always working towards something, and last week I was reminded of that.

Store Cupboard Essentials for making any ‘Free From Compromise’ Plant-Based Meal

New to Plant-Based eating? Well, I can bet you’re not the only one, as it’s certainly new to me. Curiosity in food is a wonderful thing, but can also be daunting. I think it’s safe to say we can all agree that knowing where to start is the most difficult part of planning a healthy plant-based diet.

Everybody eats and everybody eats differently, but not everyone is aware of this. You may not care for the obscure ingredients in your restaurant lunch, but your friend with a peanut allergy would certainly like to know what’s in the sauce.

That being said, Food allergens are more common than you may think, and it’s slowly but surely becoming more common knowledge. Thus, allowing room for more allergen-friendly products and businesses to make a change.

In average day-to-day life, most have little concern over what they eat, excluding its palatability. For most, taste can make or break a meal choice, because who doesn’t want to eat delicious food all the time? However, for some, the key factor to whether they eat a meal or not comes down to safety.

A little over three months ago, I went from being your average home cook to a Kitchen assistant learning the complexities of the plant-based, allergen-free world and how not all food is as ‘made to share’ as we’d like it to be.

So, whether you’re new to plant-based eating, or a seasoned professional, whether you made your way to this blog through a desperate search of guidance, or stumbled across it along your way out of simple curiosity. Fear not, through my journey of discovery creating an enticing 14 Allergen free menu for Green Sisters I’ve made note of a few cupboard essentials to help make your food journey just a little bit easier.

1.Chia Seeds

Not just good for you, chia seeds are ridiculously versatile. From being sprinkled raw onto cereals and salads, they can also be toasted and incorporated into bakes, ground up, and added into soups as a thickener with added nutritional value. Or, my personal favourite, mixed into your favourite liquids to make delicious puddings perfect for breakfast or dessert.

Bonus they really are good for you, packed with fibre and omega-3 fatty acids to help you maintain a healthy gut.

  1. Maple Syrup

Sweet and all-natural. Need to sweeten up your bakes, make a glaze, dressing, top some pancakes? Maple syrup has your back. It comes in a variety of grades from light amber to dark amber, the flavour becoming more robust the darker it is. Perfect addition to any Plant-Based pantry especially for those who are looking for a more natural sweetener choice.

Bonus, alongside being an all-natural sweetener, maple syrup is also a source of calcium and antioxidants.

  1. Chickpeas

Chickpeas are amazing. They go great in curries and soups, spiced and toasted they make the perfect crunchy snack and can even be used to make a delicious hummus dip to go with your crudité (crew-d-tay) platter at the party. Be it as a main, a snack or a side chickpeas make a great addition to any pantry.

Bonus, chickpeas are a great source of iron and fibre.

  1. Rice

A household staple across the board, great for last minute meals. A strong contender for the perfect side dish and fully customisable. Fried rice is good enough to eat all on its own and is a great way to use up perishable vegetables to avoid food waste.

Bonus, there are more varieties of rice than you’d think, why not try some. There’s White Rice, Brown Rice, Wild Rice, Basmati, Arborio, etc. Find the one that best suits you.

  1. Vinegar/Coconut Vinegar

Vinegar is an essential ingredient, it aids in all aspects of cooking. From making homemade sauces, being used as a dressing for salads and pasta, topping fresh hot chips, and even saving over salted dishes. Coconut Vinegar is a great alternative for those with sulphite allergies.

Bonus, it’s not just a great alternative for those with sulphite allergies but Coconut Vinegar is also a rich source of Vitamin C and potassium.

  1. Soy Sauce/Coconut Aminos

Soy Sauce, a key ingredient for most if not all savoury East Asian dishes. Definitely, a must have for any fried rice dish. Have a Soy allergy? No problem Coconut Aminos is a lifesaver as the perfect Soy Sauce Substitute, it has a robust flavour and has the same dark brown hue as soy sauce so is sure to add a splash of colour to your dishes.

Bonus, Coconut Aminos is also gluten free and has a lower salt content than regular Soy Sauce


  1. Herbs & Spices

This is an essential for every cupboard. The cornerstone of a delicious tasting meal is the flavour, most of which is controlled by the seasonings used in the cooking process. There are near limitless selections of herbs and spices you could use to elevate your cooking, be it a savoury or sweet dish, and a lot of them also come packed with added nutritional value.

I know it’s a list within a list but some details need more attention than others, here’s a selection of what I consider to be essential cupboards spices:

  • Cinnamon
  • Turmeric
  • Chilli Powder
  • Black Pepper
  • Paprika
  • Garlic Powder (We don’t always have the time to finely dice our garlic)
  • Parsley
  • Mint
  • Basil

Bonus, to save a few extra pennies or start a fun side hobby, why not try growing some of your own herbs. Doesn’t take too much space to start, a small pot and a windowsill (not exactly a cupboard) is all you need to be able to start growing your own basil

*I’d advise avoiding premixed spices as they often contain additional salts and additives

I’d like to emphasise fresh foods are just as essential to creating delicious dishes so don’t forget to stock up on fruits and veggies just as well.

Hope my list of cupboard essentials proves to be useful to you in your food endeavours.

If you enjoyed this post share it with your friends, and don’t forget to stick around for the next one.

Simple Yet Delicious: Creamy Chia Pudding

A Simple Yet Delicious dish you can make at home.

Chia Pudding, what’s not to love. Creamy and delicious, great hot or cold. Comes in a wide variety of colours and flavours. An easily customisable dish to suit the pallets of even the pickiest eaters.

A simple recipe to make for a singular portion or a batch big enough to share.

Serves: 3-4

Prep Time: 5 minutes

Cook Time: 30 minutes - 8 hours

  • Full Fat Coconut Milk - 1 ¼ Cups
  • Chia Seeds - ¼ Cup
  • Maple Syrup - 2 Tablespoons
  • Vanilla Extract – 1 Teaspoon
  • Cinnamon – 1 Teaspoon
  1. Combine all ingredients in a Mason Jar (Or any airtight container you may have) mix well then seal and place in the fridge for a minimum of 30 minutes. Best left overnight for a smooth silky pudding
  2. When ready, serve in a dish topped with shredded coconut a drizzle of maple syrups, and chunks of your favourite fruits

*Experiment with the flavours to find what suits you best. Try a different milk, add a shot of espresso or spoon of Chai to your mix

*If you know you will be in a rush in the mornings, try blending your fruit and adding that to the overnight mixture for a fruitier flavoured pudding. Add less Coconut Milk if you don’t want it to become too runny

*Warm pudding in a pot over a medium-low flame for a delicious hot breakfast porridge

*Why not pair your Chia Pudding with one of our delicious Choco’Licious Samosa’s

Do you love this recipe as much as we do?

Tag @greensisters_official on Instagram and hashtag it #simpleyetdelicious

Sweet n Spicy Mango Chutney

Best Ways To Cater For Individuals At Your Party!

Everybody knows that planning any type of party can be stressful, regardless of whether its a tea party for a handful of people or a big birthday bash for hundreds of people. Nevertheless, I think that we can all agree that one of the most stressful elements of planning a party isn't the expenses or deciding who to invite, it's being able to cater efficiently for all individuals that will be there.

Now this is a very hard task to fulfil when people just generally like or dislike different things, but when people have different  allergies or specific diets that they need to stick to, the task starts to feel like it's almost impossible to execute. We recognise that this can be a huge set back for some people because nobody wants to exclude anybody especially from something as important as food. Having dealt with this issue many times ourselves in the past, Green Sisters was formed because we think that food should always be inclusive, so here are a few of what we think are the best ways to cater for all individuals when planning a party!


Ask Questions About Their Allergies or Diet!

This may seem like the simplest and maybe even most obvious thing to do but sometimes it's the easy, simple things that we often forget about. When planning your party, give yourself a few weeks in advance to ask each individual about what their allergies/diets are and make sure to ask follow up questions so that by the end of the conversation, you have a pretty good idea on the things their diets entail. Asking these questions in advance will grace you with a bit more time to find the perfect meal or snacks for your party!

Simple, Simple, Simple!

To make it easier for yourself, we would suggest finding a simple meal or snack to serve your guests. Something that doesn't take that long to make and doesn't require a lot of ingredients would be the best way to go. If you need help with deciding, there are many recipes online and in books, so you should be able to find something that allows you to cater for all.

Keep Them Apart!

If you decide to make or provide more than one dish where one is allergen friendly and the other one isn't then make sure you keep them away from each other. The last thing we want is a cross contamination nightmare! Be sure to put them on different plates and add a label to each of them clearly stating what they are and the allergens that they contain. I promise you, this will make things a lot easier for everyone.

So there we have it, a few of our best ways to cater for all individuals when planning a party. If you ever get stuck on what food to serve at your party then don't forget to look at where you are right now! Green Sisters provide a range of tasty allergen friendly snacks and meals, have a look at our shop 

Is organic food consumption just a trend?

We're sure that you've heard or seen  the trend where people i.e. celebrities and popular influencers, ramble on about organic food. But have you ever wondered why it's such a big deal and better yet what the actual advantages of eating organic foods are? Well fortunately, we have the answer as all Green Sisters products are made from organic ingredients.  Check out our plant-based products here! (after you've finished reading this article of course).

So what do we mean by 'organic food'?

When we say that something is "organic", we are referring to the item having been produced without the use of chemicals e.g. fertilizer, pesticides, artificial sweetener etc. The plants are produced through farming practices, where only natural substances are used to help the produce grow.

What are the advantages of eating organic food?

Aside from the fact that there's been an increased demand for organic products over the past decade or so (to the point where it is now a trend to not only purchase organic food but also items such as makeup or skin care that have organic ingredients within), studies show that there are actually many benefits to eating organic meals or switching to an organic based diet. Such as:

  • Improved Health!

This is the most valuable benefit of consuming organically made foods. A lot of people make it a goal to be a lot healthier and so it comes to no surprise that one of the ways that they try to achieve this aspiration, is by switching to organically produced meals. Organic based food does not contain any toxic or harmful chemicals therefore no harm will be done to your body internally. Studies have shown that their higher antioxidant content helped protect cells from damage.

  • Gives You More Energy!

Due to the lack of harmful chemicals, artificial flavours and processed additives, your organic based meals will provide you with more energy especially since you will no longer have unhealthy fats in your digestive system which were contributing to slowing you down. Furthermore, giving you more energy, healthier skin and a much brighter mood.

  • Stronger Immune System!

Organic foods are a lot higher and richer in quality as well as in vitamins and mineral contents, which according to studies have helped to increase the strength in immune systems. This allows you to fight off more diseases a lot quicker potentially including diseases such as Covid-19.

  • The Knowledge That You're Not Consuming Genetically Modified Foods!

Morally, there’s nothing wrong with eating genetically modified food but wouldn’t you like to know that you’re not putting harmful chemicals in your body.

  • It Tastes Better!

Organic food is always fresh therefore it’s always going to taste better than modified food as well, in my opinion that should be a big enough reason to switch over to organically produced food!

Those are just a few of the many reasons why switching to  organic based foods could be a valuable decision and why it's way more than just a trend on social media. Now that you've finished this article please feel free to visit our shop page and try out some of our tasty samosas which have been made using organic ingredients. Yum!

'Find your healthier you' | Wellbeing Week

Health and Wellbeing month continues at Green Sisters! This week is BNF Healthy Eating Week, Nutrition and Hydration Week, and Diabetes Week. The Great Get-Together (18th - 20th June) will also be this weekend.

Nutrition and Hydration Week (14th – 18th June) is an annual event that seeks to champion nutrition and hydration all over the globe. They aim to promote the sharing of good nutrition and hydration practices, and as well as continued education, professional development, and improvements in ‘all settings’.

Green Sisters contributes to the increase of nutrition and hydration accessibility by providing a range of Vegan, Free From dishes that are healthier than their alternatives. This is part of what motivated us to become an online business in 2020. We're a shortlisted 'Online Business' at the Farm Shop & Deli Show! Find our events profile here.

Diabetes UK dropped a new film for Diabetes Week (14th – 20th June). They recorded the stories of 15 different diabetic people, and are calling for the public to share their stories on Facebook, Twitter and Instagram, under the hashtag #DiabetesStories. Their online shop has several free resources to help you get involved!

More than 4.9 million people in the UK have diabetes, with around 90% having Type 2. Diabetes UK campaigns to get advice and support to diabetics across the country, and their research aims to find treatments and, one day, a cure.

Around 850,000 people are predicted to have diabetes, but be undiagnosed (source: Early detection and treatment can decrease the risk of developing health complications. This is why today, Green Sisters is pledging to raise awareness of the seven main symptoms of diabetes (type 1 and 2), as part of our contribution to Diabetes Week:

  1. Weeing more often, especially at night.
  2. Cuts and wounds taking a longer time to heal.
  3. Feeling tired often.
  4. Blurred eyesight.
  5. Genital itching and/or thrush.
  6. Being really thirsty.
  7. Losing weight without trying to.

Although these symptoms can affect anyone regardless of age, no individual is the same. Diabetes UK have an explainer video if you’d like to find out more about common symptoms and causes of diabetes.

The British Nutrition Foundation’s Healthy Eating Week (14th – 18th June) is themed ‘find your healthier you’ this year. BNF seeks to empower all participants to know the facts around healthy eating, make and plan for healthier choices, and promote the importance of staying active. Their site has a resource list of live events, videos, presentations, activity packs, and even a participation certificate!

Green Sisters champions healthy eating by providing delicious food that is vegan and free from the UK's major 14 allergens. Our award-winning dishes give you - especially those with allergies or dietary requirements - the power to #SayNoToCompromise. Why not check out our store? You may find your healthier you there...

Safe Food, Healthy Tomorrow | World Food Safety Day 2021

From Nutrition and Hydration Week to The Great Get Together, June appears to be the month of Health and Wellbeing. And today is no different!

Every year on June 7th, it is #WorldFoodSafetyDay – a time for awareness and action around foodborne risks and sustainable development. Food-related risks can include hygiene, vulnerabilities in food production systems, and even dietary requirements and allergies.

This year’s theme is ‘safe food today for a healthy tomorrow’. On June 6th, the United Nations tweeted that unsafe food ‘kills an estimated 420,000 people every year.’ – sadly, this statistic includes the result of fatal allergic reactions. With over 44% of the UK population affected by at least one allergy, and Europe at large predicted to have a 50% prevalence rate by 2025 (source: Allergy UK), we all share a responsibility to ensure the food we consume is safe and healthy.

This is why we took so much pride in winning bronze for packaging at the #FreeFromFoodAwards last month! Our 'Spicy’Licious Samosa' AND 'Samosa & Bhaji Chaat' packaging caught the judges' eyes for their passionate display of the 14 most common allergens in the UK. Food safety is everyone’s business, and it shouldn’t be difficult to find safe, allergen-free food that tastes great. We offer a huge thanks to the Free From Food Awards for empowering businesses like ours to reach those who need us.

The push for better labelling on packaging has been amplified by The Natasha Allergy Research Foundation (NARF), who’ve championed millions of allergy sufferers through allergy safety campaigns. NARF have also inspired #NatashasLaw, which will require food businesses to display allergen information on their products from October 2021.

But world food safety encompasses a lot of things, and packaging is only one of them. This is why we all have a part to play. And when we come together and champion safe food today, we create a better, healthier tomorrow.

Let’s work together, inspiring action and awareness around health, food security, market access, and so much more. This is how we #SayNoToCompromise.

Want more information on #WorldFoodSafetyDay2021?

Want to buy our award-winning 'Spicy'Licious Samosa'?

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An Introduction to the UK's 14 Allergens

Every day, people are being informed that they have allergies. Not only will this affect their lives, but the lives of those around them. This can range from what products they use on their skin, to what they wear, to what they eat.

Geeta and Reena have both attested to the hardships they faced when Geeta was first diagnosed as a Coeliac. Things that were once so simple - like going out for a meal, or bonding through cooking - was now like a minefield. It can sometimes be difficult to find the right information when you're new to the Free From Community. Fortunately, things are changing for the better everyday, with information, advice, and products becoming increasingly accessible.

Below are the UK's 14 Major Food Allergens, where they can be found, and what to look out for on the label when going for your weekly shop.

    Includes: celery stalks, celery leaves, celery seeds, and the root called celeriac.
    Found in: celery salt, salads, some meat products, soups, marmite, bouillon, vegetable juice, spice mixes, and stock cubes.
    What to look for on the Label: Celery seed, celery leaf, celery salt, celeriac/celeriac, celery stalk.

    wheat (including spelt and Khorasan wheat/Kamut), rye, barley, and oats
    Found in: flour, baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups, and fried foods which as dusted with flour, crackers, chocolates
    On Label: wheat, durum wheat, semolina, spelt, Kamut, einkorn, Faro, Barley, Rye, oat, malt, couscous.

    crabs, lobster, prawns, and scampi.
    Found in: shrimp paste, paella, fish pastes and soups, and Southeast Asian curries or salads.
    On Label: amphipods, barnacles, crabs, hermit crabs, crayfish, isopods, lobsters, mussel shrimp, mantis shrimp, mysids, sea spiders, prawns, and shrimp.

  1. EGGS
    Found in:
    cakes, meat products, marzipan, marshmallow, baked goods, natural flavourings, nougat, custard, mayonnaise, mousses, pasta, quiche, sauces, pastries, and foods brushed/glazed with egg.
    On Label: albumin, apovitellin, cholesterol free egg substitute, dried egg solids, dried egg, egg white, egg yolk, egg wash, eggnog, fat substitutes, globulin, livetin, lysozyme, mayonnaise, meringue, meringue powder, ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitelia, ovovitellin, powdered eggs, silici albuminate, simplesse, surimi, trailblazer, vitellin, whole egg


  1. FISH
    Found in:
    fish sauces, pizzas, relishes, salad dressings, stock cubes, barbecue sauce, Caesar dressing, meatloaf, gelatine, relishes, and Worcestershire sauce.
    On Label: anchovies, bass, catfish, cod, flounder, grouper, haddock, hake, halibut, herring, mahi mahi, perch, pike, pollock, salmon, scrod, swordfish, sole, snapper, tilapia, trout, tuna.


  1. LUPIN
    flowers, lupin flour, lupin seeds
    Found in: flour, bread, pastries, pasta, pies, waffles, pancakes, products containing crumb, pizzas, vegetarian meat substitute, deep fried vegetables (e.g. onion rings).
    On Label: lupine, lupin flour, lupin seed, lupin bean


  1. MILK
    Found in:
    butter, cheese, cream, milk powder, yoghurt, powdered soups and sauces, and foods brushed or glazed with milk.
    On Label: acidophilus milk, buttermilk, buttermilk blend, buttermilk solids, cultured milk, condensed milk, dried milk, dry milk solids (DMS), evaporated milk, fat‐free milk, fully cream milk powder, goat’s milk, lactose free milk, low fat milk, malted milk, milk derivative, milk powder, milk protein, milk solids, milk solid pastes, nonfat dry milk, nonfat milk, nonfat milk solids, pasteurised milk, powdered milk, sheep’s milk, skim milk, skim milk powder, sour milk, sour milk solids, sweet cream buttermilk powder, sweetened condensed milk, sweetened condensed skim milk,whole milk, 1% milk, 2% milk, Butter — artificial butter, artificial butter flavour, butter, butter extract, butter fat, butter flavoured oil, butter solids, dairy butter, natural butter, natural butter flavour, whipped butter, Casein & caseinates — ammonium caseinate, calcium caseinate, hydrolyzed casein, iron caseinate magnesium caseinate, potassium caseinate, sodium caseinate, zinc caseinate, cheese (all types), cream, Whipped cream, Curds, Custard, Dairy product solids, Galactose, Ghee, Half & Half Hydrolysates — Casein hydrolysate, Milk protein hydrolysate, Protein hydrolysate, Whey hydrolysate, Whey protein hydrolysate Ice cream, Ice milk, Sherbet, Casein, Whey, Lactoalbumin, Lactulose, Lactoferrin, Lactoglobulin, Milk protein, Hydrolysate, Lactalbumin, Lactalbumin phosphate, Lactate solids, Lactyc yeast, Lactitol monohydrate, Lactoglobulin, Lactose, Lactulose, Milk fat, anhydrous milk fat, Nisin preparation, Nougat, Pudding, Quark, Recaldent, Rennet, Rennet casein, Simplesse® (fat replacer), Sour cream, Sour cream solids, Imitation sour cream, Whey — acid whey, Cured whey, Delactosed whey, Demineralised whey, Hydrolyzed whey, Powdered whey, Reduced mineral whey, Sweet dairy whey, Whey, Whey protein, Whey protein concentrate, Whey powder, Whey solids, Yogurt (regular or frozen), Yogurt powder


    mussels, land snails, squid, whelks, shellfish*
    Found in: oyster sauce, fish stews, scallops, calamari.
    On Label: oysters, snails, scallops, mussels, clams, cockles, abalone, mussels, octopus, oysters.


    Includes: liquid mustard, mustard seeds, powdered seeds
    Found in: breads, curries, marinades, meat products, salad dressings, processed meat products, chutney, pesto, seasonings and flavourings, sauces, and soups.
    On Label: mustard powder, mustard seeds, mustard flour, mustard leaves, mustard oil, sprouted mustard seeds.


  1. NUTS*
    Not to be mistaken for peanuts, which actually are legumes and grow underground.
    Includes: cashews, almonds, hazelnuts, treenuts*
    Found in: breads, biscuits, crackers, desserts, nut powders, curries, stir-fried dishes, ice cream, marzipan (almond paste), chocolate spread, crackers, baked goods, natural flavouring, nut oils, and sauces
    On Label: almond, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia, Queensland nuts, Almond paste, Anacardium nuts, Anacardium occidentale (Anacardiaceae) [botanical name, Cashew], Bertholletia excelsa (Lecythidaceae) [botanical name, Brazil nut], Carya illinoensis (Juglandaceae) [botanical name, Pecan], Juglans spp. (Juglandaceae) [botanical name, Walnut, Butternut, Heartnut] Karite (shea nut), Lichee nut, Litchi chinensis Sonn. Sapindaceae [botanical name, Lichee nut] Lychee nut, Macadamia nut, Macadamia spp. (Proteaceae) [botanical name, Macadamia nut/Bush nut], Mandelonas, Marzipan, Mashuga nuts, Nangai nuts, Natural nut extract (for example, almond extract), Nougat, Nu-Nuts®, Nut butters (e.g., Almond butter, Hazelnut butter, Brazil nut butter, Macadamia nut butter, Pistachio nut butter, Shea nut butter, Karike butter, as well as other nut butters), Nut meal, Nutella ®, Nutmeat, Nut oil (e.g., Walnut oil as well as other nut oils), Nut paste, Nut pieces, Pecan, Pigñolia, Pili nut, Pine nut, Pine nut (Indian, piñon, pinyon, pigndi, pigñolia, pignon nuts), Pinon nut, Piñon or Piñon nut, Pinus spp. (Pineaceae) [botanical name, Pine nut/piñon nut], Pistachio, Pistacia vera L. (Anacardiaceae) [botanical name, Pistachio], Pralines, Prunus dulcis (Rosaceae) [bontanical name, almond] Shea nut, Sheanut, Vitellaria paradoxa C.F. Gaertn. (Sapotaceae) [botanical name, Shea nut] Walnut (English, Persian, Black, Japanese, California).


    Also known as groundnuts.
    Found in: biscuits, cakes, curries, desserts, sauces (e.g. satay sauce), candy, chili, egg rolls, plant protein, marzipan, nougat, natural flavouring, groundnut oil, and peanut flour.
    On Label: ground nuts, beer nuts, monkey nuts, nut meat, arachis oil, kernels, peanut protein, arachic oil, Arachis, Arachis hypogaea, artificial nuts, boiled peanuts, peanut oil (all types), crushed nuts, crushed peanuts, earth nuts, goober peas, ground peanuts, mixed nuts, nut pieces, peanut butter, peanut flour, peanut paste, peanut sauce, peanut syrup, Virginia peanuts.


    Found in
    : bread (e.g. hamburger buns), breadsticks, hummus, soups, crackers, chutney, sesame oil, tahini, and sometimes in salads.
    On Label: Sesame seeds, sesame oil, benne, benne seed, gingelly, gingelly oil.


  1. SOYA
    Found in
    : bean curd, edamame beans, miso paste, textured soya protein, soya flour (tofu), desserts, ice cream, bean sprouts, vegetable broth, teriyaki sauce, meat products, sauces, and many vegetarian products.
    On Label: soy flour, soya milk, soya nuts, bean curd, edamame (soybeans in pods), soy protein, kinnoko flour, kyodofu (freeze dried tofu), miso, natto, okara (soy pulp), shoyu sauce, soy albumin, soy concentrate, soy fibre, soy formula, soy grits, soy milk, tofu, soybean, vegetable gum.


    Found in
    : raisins, dried apricots, prunes, meat products, soft drinks, vegetables, pickled foods and vinegar, dried fruit, tinned coconut milk, guacamole, bottled lemon/lime juice, some processed meat products, vegetable juices, and also wine and beer.
    On Label: sulphur, sulphur dioxide, sulphite, sulphites, potassium bisulphite, metabisulphite, sulphiting agents, sulphurous acid, E220 Sulphur dioxide, E221 Sodium sulphite, E222 Sodium hydrogen sulphite, E223 Sodium metabisulphite, E224 Potassium metabisulphite, E226 Calcium sulphite, E227 Calcium hydrogen sulphite, E228 Potassium hydrogen sulphite, E150b Caustic sulphite caramel, E150d Sulphite ammonia caramel.

Sources are from Anaphylaxis Campaign and Allergy UK.

Some assorted images of celery.

Some assorted images of Gluten in grains and bread.

Some assorted images of lobster, a type of crustacean.

Some assorted images of eggs, both single and in a carton.

Some assorted images of salmon, cod (fish and chips), and sushi.

Some assorted images of lupin seeds, as well as carbs, where lupin can be found.

An aisle of milk cartons.

Some assorted images of shellfish, such as oysters.

Thousands of mustard seeds, as well as a bottle of Heinz Mustard sauce.

Some assorted images of tree nuts, such as almonds, hazelnuts, and cashews.

Some assorted images of peanuts (also known as groundnuts).

Some assorted images of sesame seeds, as well as seeds on a burger bun.

Some assorted images of soya, in grains, as well as in ice cream.

Sulphites are in wines, beers, vegetables, and even meat products.