Allergen testing

For people with food allergies, even small amounts of an undeclared allergen can trigger a reaction. EU law therefore requires allergens used as ingredients to be emphasised on the label, and food business operators must manage the risk of cross-contact on shared production lines.

What we test

We test for food allergens in raw materials, intermediate products and finished products. The range includes gluten/gliadin, milk proteins (casein, β-lactoglobulin), egg, soy, peanut, almond, hazelnut, sesame, mustard, lupin and crustaceans. We use immunochemical techniques (ELISA, lateral flow tests) and, where appropriate, molecular biology methods (PCR).

The results help you confirm that the label is correct, support a “gluten-free” claim and check that your cross-contact controls (such as cleaning between batches) work. Sulphur dioxide and sulphites, which must be declared above 10 mg/kg or 10 mg/litre (as SO2), are measured by chemical methods; see our physico-chemical analysis page.

Regulatory framework

• Regulation (EU) No 1169/2011, Articles 9 and 21 and Annex II (the 14 groups of substances causing allergies or intolerances); applicable since 13 December 2014
• Regulation (EU) No 828/2014 on information on the absence or reduced presence of gluten (max. 20 mg/kg for “gluten-free”)
• Regulation (EC) No 852/2004 on food hygiene, as amended by Regulation (EU) 2021/382 (allergen management)

How we work

Tell us which allergens you need and what type of sample you will send, and we will recommend the method best suited to the matrix. Results are issued in a test report.