The top 14 food allergens, in plain language.
What they are, where they hide, why they cross-react, and how Sentinel Biosystems engineers every product to be free of all of them.
Each allergen has its own science, symptoms, and surprises
We cover the top 14 regulated allergens worldwide — not just the 9 recognized in the United States — because allergic families deserve the broader standard.
Peanut
A legume — not a tree nut — and one of the most common causes of severe and life-threatening reactions in children.
Read the guide →Tree Nuts
Almond, cashew, walnut, pecan, pistachio, hazelnut, Brazil nut, macadamia. Cross-reactivity within the group is common but not universal.
Read the guide →Milk
The most common food allergy in young children. Distinct from lactose intolerance — milk allergy is an immune response to casein or whey proteins.
Read the guide →Egg
Another of the most common pediatric allergies. Many children outgrow it; some carry it into adulthood.
Read the guide →Wheat
Wheat allergy is IgE-mediated and distinct from celiac disease, though both require strict wheat avoidance.
Read the guide →Soy
Common in infants and young children. Hidden in many processed foods as soy protein isolate, soy lecithin, and texturized vegetable protein.
Read the guide →Fish
Finned fish allergy is typically lifelong. Cross-reactivity within fish species varies; shellfish is a separate allergen group.
Read the guide →Shellfish
Crustaceans (shrimp, crab, lobster) and mollusks (clam, mussel, oyster, squid). Tropomyosin is the major allergen and drives cross-reactivity.
Read the guide →Sesame
The 9th major U.S. allergen as of FASTER Act 2021. Found in tahini, hummus, breads, and many spice blends.
Read the guide →Gluten
A protein found in wheat, barley, and rye. The trigger for celiac disease and non-celiac gluten sensitivity.
Read the guide →Mustard
A major allergen in Canada and the EU. Found in dressings, marinades, and many processed sauces.
Read the guide →Celery
A regulated allergen in the EU. Reactions can be triggered by the stalk, root (celeriac), seed, or spice.
Read the guide →Lupin
A legume related to peanut. Increasingly used in gluten-free flours; high cross-reactivity for some peanut-allergic people.
Read the guide →Sulfites
A preservative, not a protein. Triggers asthma-like reactions in sensitive individuals, especially in wine, dried fruit, and processed foods.
Read the guide →Why related foods can trigger related reactions
Allergies cluster. Understanding which proteins cross-react helps families anticipate hidden risks beyond a single label.
- Latex-fruit syndrome: latex allergy can cross-react with banana, avocado, kiwi, and chestnut.
- Pollen-food (oral allergy) syndrome: birch pollen sensitivity may trigger reactions to raw apple, hazelnut, carrot, and celery.
- Tropomyosin cluster: shellfish allergy can extend to dust mites, cockroaches, and some mollusks.
- Alpha-gal syndrome: certain tick bites trigger a delayed allergy to mammalian meat, dairy, and gelatin.
- Legume cluster: peanut allergy can overlap with lupin, soy, and other legumes for some individuals.