Egg
Eggs from all birds are included in this category.
Whether from chickens, ducks, quail, geese or ostrich, they all contain the same proteins, which have the potential to cause an allergic reaction.
Contrary to a common thought, they are NOT dairy products.
Eggs will be used in cakes, pastries, and sauces; it is not unheard of to mix the yolk into mashed potatoes. Some people are allergic only to either the white or the yolk, not the whole egg, so it is important to differentiate between them.
For example, someone may be able to eat meringue and not mayonnaise, whilst another person may be able to eat mayonnaise and not meringue.
This is another reason that information about ingredients is paramount.
Ask your doctor
We do not give medical advice.
Please always speak to your medical practitioner for advice if you suspect an allergic reaction, or are worried that you, or a family member, may have an allergy.
Other names to look for:
Dried egg
Whole egg
Egg powder
Egg white
Egg yolk
Lecithin E322 (egg or soya)
Lysozyme E1105 (egg or soya)
Pasteurized egg
Frozen egg
Egg protein
Egg albumin
Ovalbumin
Globulin/Ovoglobulin
Livetin
Ovomucin
Vitellin/Ovovitellin
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© Food Allergy Friends Ltd 2026
How we can help
Food businesses
Food businesses can demonstrate their commitment to customer safety and inclusion by gaining our Cater Allergy Safer recognition. This is designed to help food providers build trust and confidence among their customers, particularly those living with food allergies or intolerances.
By achieving Cater Allergy Safer status, your business makes clear that it takes allergen management seriously. It shows that you follow best practices and understand the importance of communication about ingredients and food preparation processes. In today’s environment, where more people than ever are affected by food allergies, visible reassurance can make a significant difference in where customers choose to dine or purchase food.
The recogition process provides guidance and practical steps to help businesses strengthen their allergen controls, reduce the risk of cross-contamination, and ensure staff are properly trained. Displaying your Cater Allergy Safer recognition signals to customers that their wellbeing is a priority and that your team is prepared to cater safely and responsibly.
Home caterers
If you are catering at home for someone with food allergies, you can also benefit from joining our Cater Allergy Safer at Home programme. This initiative is specifically designed to support individuals and families who want to prepare meals safely in a domestic setting. Members gain access to clear information, helpful resources, and ongoing support to improve confidence in managing allergens at home. Whether preparing food for a family member, friend, or small gathering, the programme helps you understand potential risks and how to minimise them.
More information
For further details about allergen guidance and food safety standards, more information is available on the Food Standards Agency website.