ImportantThis guide is educational and does not replace diagnosis, medical advice, the official product label, or your personal emergency plan.

What the major food allergens are

The major food allergens are the foods that U.S. law requires to be identified in plain language when they are used as ingredients in most FDA-regulated packaged foods. Under FALCPA and the FASTER Act, the current top 9 allergens are milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

This allergens list is a legal labeling list, not a complete list of every food that can cause a reaction or every food someone may need to avoid. A personal food allergy list may be narrower, broader, or different because it is based on an individual history, testing, diagnosis, and healthcare professional guidance.

Sesame was added by the FASTER Act and became a major allergen for FDA labeling purposes on January 1, 2023. Since that date, sesame used as an ingredient in FDA-regulated packaged food must be declared under the same major allergen framework as the other eight.

  • Milk
  • Egg
  • Fish
  • Crustacean shellfish
  • Tree nuts
  • Peanuts
  • Wheat
  • Soybeans
  • Sesame

How U.S. labels declare major allergens

For most packaged foods regulated by the FDA, a major allergen ingredient must be identified by its food source in plain language. The label can do this in the ingredient list, in a separate Contains statement, or both. For example, the ingredient list might say “whey (milk),” or the label might say “Contains: Milk.”

A separate Contains statement is common, but it is not required on every label. If the ingredient list already identifies the major allergen source in the required way, the package may not have a separate “Contains” line. This is why learning how to read food labels for allergies means reading the full ingredient list and any allergen statement, not only one part of the label.

When a Contains statement is used, it must list the major food allergens that are ingredients in the food. It is not meant to list every possible cross-contact concern, every dietary preference, or every non-major allergen. A missing Contains statement should not be treated as proof that a product has no allergen concern for your situation.

  • Read the full ingredient list
  • Look for parenthetical allergen names
  • Check for a Contains statement
  • Compare the exact flavor and size
  • Do not rely only on front-package claims

When labels must name the specific type

Yes, labels have to name the specific tree nut or fish when those major allergens are used as ingredients. FDA allergen labeling rules require fish, crustacean shellfish, and tree nuts to be identified by the specific species or type, not only by the broad category.

For fish, a label should identify the fish species, such as salmon, tuna, cod, or anchovy. For crustacean shellfish, a label should identify the crustacean shellfish, such as crab, lobster, or shrimp. Molluscan shellfish, such as clam, oyster, mussel, and scallop, are not part of the crustacean shellfish major allergen category under FALCPA, although they may still matter medically for some people. For more detail on that distinction, see the shellfish allergy label guide.

For tree nuts, the label must name the specific type, such as almond, walnut, pecan, cashew, pistachio, hazelnut, Brazil nut, macadamia nut, pine nut, or chestnut. In its January 2025 allergen labeling guidance, the FDA removed coconut from its list of tree nuts for major allergen labeling, so coconut is not declared as a major allergen. Coconut may still appear in the ingredient list when it is used.

  • Fish examples: salmon, tuna, cod, anchovy
  • Crustacean shellfish examples: shrimp, crab, lobster
  • Tree nut examples: almond, cashew, walnut, pecan
  • Coconut is not on the FDA tree nut list for major allergen labeling
  • The exact type matters for label reading and follow-up questions

A practical list of allergen foods to watch

A legal food allergy list is easiest to use when you connect each allergen to the foods and ingredients where it often appears. This is not a complete list of allergen foods, and it is not a substitute for the package label. It is a way to slow down when you see familiar categories that often include major allergens.

Milk may appear in dairy foods, baked goods, chocolate, sauces, soups, snack seasonings, and protein products. Egg may appear in baked goods, pasta, mayonnaise, dressings, breaded foods, and glazes. Fish and crustacean shellfish may appear in seafood products, broths, sauces, flavorings, Asian-style condiments, and prepared meals. Tree nuts and peanuts may appear in nut butters, candies, baked goods, granola, sauces, snack mixes, and desserts.

Wheat may appear in flour, breading, pasta, crackers, baked goods, soy sauce, thickeners, and many prepared foods. Soybeans may appear as soy flour, soy protein, tofu, edamame, miso, soy sauce, lecithin, or vegetable protein ingredients. Sesame allergy foods to check closely include tahini, hummus, sesame oil, sesame seeds, seed buns, crackers, snack bars, spice blends, dressings, and Middle Eastern or Mediterranean-style foods.

  • Milk: whey, casein, cheese, yogurt, butter ingredients
  • Egg: albumin, mayonnaise, meringue, egg wash
  • Fish: fish sauce, anchovy, seafood flavor, surimi with fish
  • Crustacean shellfish: shrimp, crab, lobster, seafood stock
  • Tree nuts: almond, walnut, cashew, pistachio, pecan
  • Peanuts: peanut flour, peanut butter, groundnut, mixed nuts
  • Wheat: wheat flour, bread crumbs, pasta, wheat starch
  • Soybeans: soy protein, tofu, miso, soy sauce, soy flour
  • Sesame: tahini, sesame seed, sesame oil, benne

What major allergen labeling does not cover

Major allergen labeling rules focus on ingredients intentionally used in the food. They do not require manufacturers to use advisory statements for possible cross-contact. Wording such as “may contain milk,” “made on shared equipment with peanuts,” or “processed in a facility with tree nuts” is voluntary advisory labeling, not the same as a required ingredient declaration.

Advisory statements are not standardized risk levels. “May contain,” “shared equipment,” and “made in a facility” do not let you reliably rank one product as lower or higher concern based only on the phrase. The absence of advisory wording also does not prove that cross-contact is impossible. If cross-contact matters for your care plan, the manufacturer is the source to ask about the specific product and lot.

Highly refined oils made from major allergens are exempt from major allergen labeling requirements. This exemption is specific to highly refined oils and ingredients derived from those oils. Less refined oils, protein-containing ingredients, and other forms of the allergen are different label questions, so read the full ingredient list and ask the manufacturer when the source or processing is unclear.

  • Advisory statements are voluntary
  • Cross-contact is not the same as an intentional ingredient
  • No advisory phrase is a guaranteed risk ranking
  • Highly refined oils have a major allergen labeling exemption
  • Front claims do not replace the ingredient list

Wheat, gluten, honey, and profile differences

The FDA major allergen list is not the same as every allergy profile, intolerance concern, or dietary need. Wheat is one of the 9 major food allergens, but gluten is not a major allergen under FDA allergen labeling law. Gluten can come from wheat, barley, rye, and related grains, and barley and rye are not major allergens that must be called out in a Contains statement.

A voluntary “gluten-free” claim is regulated separately by the FDA and means the food must contain less than 20 parts per million gluten. If gluten is part of your care plan, read beyond the major allergen statement and look for wheat, barley, rye, malt, brewer’s yeast, and other gluten-related terms. A foods with gluten list can help with that ingredient-level check.

Honey is also not one of the major food allergens under FDA labeling rules. If honey matters for your household, look for honey, honey powder, honey solids, or honey flavor in the ingredient list rather than expecting a major allergen declaration. Food Checker profiles cover gluten, milk, egg, fish, peanut, tree nuts, soy, and honey, which is a practical subset of label concerns, not the same as the FDA’s top 9 allergens.

  • Wheat is a major allergen
  • Gluten is not a major allergen
  • Barley and rye are not major allergens
  • Sesame is a major allergen
  • Honey is not a major allergen
  • Profile settings and legal allergen categories may differ

Use the top 9 allergens in a label-reading routine

A steady routine helps you use the top 9 allergens list without turning every shopping trip into guesswork. Start with the exact package you plan to buy, including the flavor, size, and variety. Then read the ingredient list from beginning to end, including sub-ingredients in parentheses for sauces, chips, fillings, coatings, and seasonings.

Next, compare the ingredient list with any Contains statement. If the label says “Contains: Wheat, Milk, Soy,” those are declared major allergens, but you still need the ingredient list for details such as sesame, honey, gluten-related grains, or ingredients relevant to an intolerance. If there is no Contains statement, do not stop there. The ingredient list may still be where the required allergen declaration appears.

Recheck familiar products regularly. Recipes, suppliers, manufacturing sites, package sizes, and seasonal versions can change. Variety packs may have an outer label and individual inner labels. If your household manages multiple profiles, read once for each person’s needs rather than trying to remember all concerns at once. For broader planning habits, see grocery shopping with food allergies.

  • Confirm the exact product, flavor, and size
  • Read every ingredient and sub-ingredient
  • Check the Contains statement if present
  • Review advisory wording separately
  • Recheck after package redesigns
  • Compare outer and inner packaging
  • Pause on unfamiliar ingredients or claims

Special situations and package types

Not every food you encounter has the same label format. Foods prepared in restaurants, bakery counters, deli cases, school events, farmers markets, and catered settings may not provide an FDA-style packaged-food ingredient label. Ask direct questions about ingredients, shared equipment, and preparation, and use your healthcare professional’s care plan for decisions in uncertain settings.

Most alcoholic beverages are labeled under Alcohol and Tobacco Tax and Trade Bureau rules rather than FDA rules, so the label may not follow the same allergen declaration format you expect from a packaged snack or frozen meal. Imported foods, online listings, and warehouse club multipacks can also create confusion if the photo, outer package, or website information does not match the item in hand.

Front-of-package claims can be useful clues, but they are not allergen declarations. “Plant-based,” “vegan,” “dairy-free,” “non-dairy,” “made without nuts,” “gluten-free,” and similar claims each have their own meanings or marketing uses. Always bring the question back to the ingredient list, any required allergen declaration, any advisory statement, and the manufacturer’s answer when needed.

  • Restaurant and deli foods
  • Bakery counter items
  • School and party foods
  • Alcoholic beverages
  • Imported products
  • Online grocery listings
  • Multipacks and variety packs
  • Foods with front-label claims

When the label is unclear or the situation is uncertain

If a label, menu, or package photo leaves you unsure, set the food aside until you can verify it. Do not rely on memory, a different flavor, an older package, or a website image when the exact product in front of you is unclear. Keep the package available so you can check the product name, flavor, size, lot code, best-by date, and manufacturer contact information.

Ask the manufacturer specific questions. For example, ask whether a natural flavor contains sesame, whether a tree nut ingredient is almond or another nut, whether a seafood ingredient is fish or crustacean shellfish, whether a highly refined oil exemption is involved, or whether advisory wording applies to the exact product and lot. If the answer does not resolve the question, treat the uncertainty as unresolved and follow your care plan.

For diagnosis, symptoms, or decisions about how strictly to avoid an ingredient, use your healthcare professional or allergy care plan. Label guides can help you ask better questions, but they do not replace medical advice, the official package label, or the manufacturer’s information about a specific product.

  • Set the food aside while you check
  • Use the exact package in hand
  • Contact the manufacturer with the lot code
  • Ask about the specific ingredient or allergen
  • Ask about cross-contact if it matters to your plan
  • Do not use the food if the question remains unresolved
  • Follow your healthcare professional’s guidance