Disclaimer

Every possible allergen has not been considered in the recipes. SoupedUp has focused on common and mandatory allergens based on Australian and EU standards.


Allergen definitions are as follows:

  • Eggs – refers to eggs from all birds, for example from laying hens as well as eggs from ducks, quails, geese, gulls and guinea fowl.
  • Animal milk – refers to any mammalian milk such as cow, sheep, goat, and buffalo.
  • Fish – means all species of fish and fish products such as salmon, flake, and cod.
  • Crustaceans – refers to all species of crustacean for example crab, lobster, crayfish, shrimp, and prawn.
  • Molluscs – refers to all species of molluscs for example mussels, oysters, and squid.
  • Peanuts – a legume based nut that is found in many products, this ingredient can be referred to as groundnut.
  • Tree nuts – refers to product that contain any nuts, namely almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachios, and macadamia nuts.
  • Sesame seeds – refers to sesame seeds, ground sesame powder and sesame oil. Products derived from sesame seeds, such as tahini.
  • Gluten – refers to cereals containing gluten such as wheat, rye, barley, oats and spelt and their hybridised strains.
  • Wheat – refers to the cereal grain that yields a fine white flour used primarily in breads, baked goods (such as cakes and crackers), and pastas.
  • Soya – refers to products derived from soybeans such as soy sauce, tofu or edamame.
  • Celery – refers to any part of the celery plant and other forms that originate from it, such as celery leaf, celery root, celery seeds, celery oil, celery salt, celery spice, celery seed oil and celery seed oleoresin (an oil / resin extract from celery).
  • Mustard – refers to the mustard plant and other products which originate from it, such as leaves, sprouted seeds, mustard flour, table mustard, mustard oils, mustard seed oils and mustard oleoresins.
  • Lupin – Lupin is a legume which, like soy and peanut, has the potential to be an allergen. Lupin is commonly used in some imported foods, such as gluten free pasta products.
  • Sulphur Dioxide (known as Sulphites) – preservatives used in some drinks, foods and occasionally medication where added sulphites are in concentrations of 10 mg/kg or more.


Check Label is used when potential allergens vary greatly between different manufactures and/or not enough information was available. Trace amounts of allergens from the manufacturing process also need to be reviewed for that product or ingredient. Users are encouraged to check packaging to evaluate the risk.


Also see Allergen Notifications in Recipes.