When managing food allergies in a professional kitchen or food service environment, having a comprehensive Big 9 allergens list at your fingertips is essential. This complete reference guide provides everything you need to identify, label, and avoid the nine major food allergens that account for more than 90% of allergic reactions in the United States.
Use this guide to:
- 1Quickly reference all nine major allergens
- 2Identify hidden sources in processed foods and recipes
- 3Recognize label aliases and alternative names
- 4Train staff on allergen awareness
- 5Conduct ingredient audits and menu reviews
Complete Big 9 Allergens Overview Table
| # | Allergen | Prevalence | Outgrown? | Severity | Added |
|---|---|---|---|---|---|
| 1 | Milk | 2-3% of young children | Often (80% by age 16) | Mild to severe | FALCPA 2006 |
| 2 | Eggs | 1-2% of children | Often (68% by age 16) | Mild to severe | FALCPA 2006 |
| 3 | Fish | ~1% of population | Rarely | Severe | FALCPA 2006 |
| 4 | Shellfish | ~2% of Americans | Rarely | Severe | FALCPA 2006 |
| 5 | Tree Nuts | 0.5-1% of population | Rarely (9%) | Severe | FALCPA 2006 |
| 6 | Peanuts | 1-2% of children | Sometimes (20%) | Severe | FALCPA 2006 |
| 7 | Wheat | ~1% of children | Often (65% by age 12) | Mild to moderate | FALCPA 2006 |
| 8 | Soy | 0.4% of children | Often (~50% in childhood) | Usually mild | FALCPA 2006 |
| 9 | Sesame | ~0.5% (1.6M Americans) | Rarely | Moderate to severe | FASTER Act 2023 |
Detailed Allergen Profiles: Hidden Sources & Label Names
1. MILK (Dairy)
All products derived from the milk of mammals, primarily cow's milk, but also includes goat, sheep, and other animal milk.
Obvious Sources
- Milk, cream, butter
- Cheese (all types)
- Yogurt, sour cream, creme fraiche
- Ice cream, gelato
- Whey and casein protein supplements
Hidden Sources
- Baked goods, chocolate, candy
- Processed meats (hot dogs, deli meats)
- Non-dairy creamers (some contain casein)
- Margarine, canned tuna
- Salad dressings, marinades
Label Aliases to Watch
Casein, caseinates, whey, curds, lactose, ghee, lactalbumin, lactoglobulin, recaldent, simplesse
2. EGGS
All egg products from chicken eggs (and other bird eggs).
Obvious Sources
- Whole eggs, egg whites, egg yolks
- Scrambled eggs, omelets, quiche
- Meringues, souffles
- Custards, flan, eggnog
Hidden Sources
- Fresh pasta and noodles
- Breading, batters, mayonnaise
- Caesar dressing, hollandaise sauce
- Pretzels (egg wash), marshmallows
- Some wines (egg white fining)
Label Aliases to Watch
Albumin, globulin, lysozyme, ovalbumin, ovomucin, ovomucoid, ovovitellin, vitellin, surimi
3. FISH (Finned Fish)
All finned fish species, including freshwater and saltwater varieties such as bass, cod, salmon, tuna, trout, snapper, and tilapia.
Obvious Sources
- Fresh, frozen, or canned fish
- Sushi and sashimi
- Fish sticks and fish patties
- Smoked fish (lox, smoked salmon)
Hidden Sources
- Caesar salad dressing (anchovies)
- Worcestershire sauce (anchovies)
- Fish sauce (Asian cuisine)
- Surimi, some BBQ sauces
- Omega-3 supplements
Label Aliases to Watch
Anchovy paste, fish stock/broth, fish sauce (nam pla, nuoc mam), fish gelatin, surimi, roe (caviar, tobiko)
4. CRUSTACEAN SHELLFISH
Shellfish with exoskeletons and jointed legs (crustaceans): shrimp, prawns, crab, lobster, crayfish, langoustine, krill.
Obvious Sources
- Seafood dishes, shrimp cocktail
- Crab cakes, lobster rolls
- Seafood boils and gumbo
- Surf and turf
Hidden Sources
- Fish stock and seafood broths
- Asian dishes (egg rolls, pad thai)
- Surimi (imitation crab)
- Glucosamine supplements
- Shrimp paste, oyster sauce
Label Aliases to Watch
Shrimp, prawn, scampi, crab, crabmeat, lobster, langoustine, crayfish, crawfish, ecrevisse, surimi, krill
5. TREE NUTS
Nuts that grow on trees: almonds, Brazil nuts, cashews, chestnuts, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts.
Obvious Sources
- Mixed nuts, trail mix
- Nut butters (almond, cashew)
- Pesto (pine nuts)
- Pralines, marzipan, nougat, baklava
Hidden Sources
- Baked goods, cereals, granola
- Ice cream, chocolate bars
- BBQ sauces, vegetarian meat alternatives
- Mortadella (pistachios)
- Amaretto, Frangelico
Label Aliases to Watch
Gianduja, marzipan, almond paste, nougat, nut butters/oils/milks, pesto, pralines, natural almond flavor
6. PEANUTS
Peanuts are legumes that grow underground (not true nuts). One of the most common causes of fatal food allergy reactions.
Obvious Sources
- Peanuts (roasted, raw, boiled)
- Peanut butter and spreads
- Peanut oil (cold-pressed)
- Peanut flour
Hidden Sources
- Asian cuisine (satay, kung pao, pad thai)
- African dishes (groundnut stew)
- Mexican mole sauce
- Chili and spaghetti sauce (thickener)
- Candy, cereals, granola bars
Label Aliases to Watch
Ground nuts, groundnuts, beer nuts, monkey nuts, arachis oil, goober nuts, mandelonas, nu-nuts
7. WHEAT
Wheat allergy is different from celiac disease and gluten intolerance. It's a true allergic reaction to wheat proteins.
Obvious Sources
- Bread, rolls, bagels
- Pasta, noodles, couscous
- Cereal and crackers
- Flour tortillas, most baked goods
Hidden Sources
- Soy sauce (traditional)
- Beer, processed meats
- Soups, gravies (flour thickener)
- Surimi, some ice cream
- Play-Doh (risk for children)
Label Aliases to Watch
Durum, semolina, spelt, farina, farro, graham flour, kamut, bulgur, seitan, triticale, matzoh, couscous
8. SOY (SOYBEANS)
One of the most ubiquitous ingredients in processed foods. Used as an emulsifier and protein extender.
Obvious Sources
- Tofu, tempeh, edamame
- Soy milk, soy yogurt
- Soy sauce, tamari, miso
Hidden Sources
- Processed foods, baked goods
- Canned tuna (soy broth)
- Processed meats, chocolate
- Worcestershire sauce
- Vegetable oil blends
Label Aliases to Watch
Soy protein (isolate, concentrate, hydrolyzed), TVP, soy lecithin, tofu, tempeh, natto, shoyu, teriyaki sauce
9. SESAME
The newest major allergen (added January 2023). Seeds from the sesame plant, used whole or processed into oil and paste.
Obvious Sources
- Sesame seeds (on buns, bagels)
- Tahini (sesame paste)
- Hummus (contains tahini)
- Halva, sesame oil
Hidden Sources
- Hamburger and hot dog buns
- Spice blends (za'atar, dukkah)
- Energy bars, vegetarian burgers
- Asian dishes, sauces
- Some cosmetics
Label Aliases to Watch
Tahini, sesamol, sesamolina, benne seeds, gingelly oil, sim sim, til, gomasio, halvah
Using This Big 9 Allergens List in Your Operation
For Kitchen Staff
- Post this list in prep areas
- Reference when reviewing supplier ingredients
- Use during recipe development
- Consult for customer inquiries
For Front-of-House
- Keep accessible for customer questions
- Reference label aliases with kitchen
- Use as a training tool
For Management
- Conduct quarterly ingredient audits
- Review supplier changes
- Update allergen disclosures
- Incorporate into training programs
Cross-Contact Prevention Checklist
- ✓Review all menu items for Big 9 allergen presence
- ✓Identify equipment that contacts multiple allergens
- ✓Establish dedicated prep areas for allergen-free items
- ✓Implement color-coded utensils for allergen-free prep
- ✓Train staff to recognize label aliases
- ✓Create allergen-free protocols for special requests
The Bottom Line: Why This List Matters
Having a comprehensive Big 9 allergens list with hidden sources and label aliases is essential for:
Customer Safety
Identifying allergens prevents potentially fatal reactions
Legal Compliance
Meeting current and emerging state disclosure requirements
Staff Training
Providing clear reference material for allergen education
Risk Management
Reducing liability through thorough allergen awareness
The Big 9 allergens—milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame—account for over 90% of food allergic reactions. Understanding not just the obvious sources but also the hidden ingredients and cross-contact risks is fundamental to safe food service operations.
Print this guide, post it in your kitchen, and reference it regularly. Allergen management isn't just about regulatory compliance—it's about protecting lives.
Related Articles
Learn about FALCPA, the FASTER Act, and why understanding the Big 9 is essential for food service compliance.
What is Food Safety Allergen Tagging?How allergen tagging helps restaurants identify, track, and communicate allergens across every dish.
Which Allergen Was Recently Added to the Big 9? Sesame & the FASTER ActSesame became the ninth major food allergen on January 1, 2023. Learn what this means for your operation.