Since 2014, gastronomy businesses in the EU have been required to inform customers about allergens in food and beverages. This not only applies to the kitchen but also to the bar: from nuts in syrup to sulfites in wine to celery in tomato juice. Anyone working in service must know the 14 main allergens and where they may be hidden. Labeling is mandatory, not a recommendation.
The 14 main allergens
EU regulations list 14 substances that most commonly trigger allergies or intolerances. These include gluten-containing cereals, crustaceans, eggs, fish, peanuts, soy, milk (including lactose), tree nuts (almonds, hazelnuts, walnuts, cashews, pistachios), celery, mustard, sesame, sulfur dioxide and sulfites from 10 mg/kg, lupins, and molluscs. In the bar, milk, eggs, nuts, celery, mustard, and sulfites are particularly relevant.
Sulfites are found in almost all wines, many sparkling wines, and some spirits as a preservative. Celery appears in tomato juice, Bloody Mary mixes, and seasoning sauces. Nuts are used in syrups, liqueurs, and as garnishes. Eggs are an ingredient in Egg Sours, milk in cream drinks and liqueurs. Without asking, it’s easy to overlook that an Amaretto contains almond extract or that a vermouth was clarified with egg.
Practical allergen labeling
Gastronomy businesses must inform guests about allergens before ordering. This can be done in writing (menu, signage, binder) or verbally, provided the information is documented in writing and can be retrieved at any time. In the bar, it’s not enough to just know the cocktail menu. You must also know what’s in the products used: Which bitter contains nuts? Which syrup is preserved with sulfites? Which tonic contains quinine (not an allergen, but a declared additive)?
In practice, this means collecting supplier product data sheets, creating an allergen list for each drink, and regularly training the team. Many businesses use numbers or letters on the menu that refer to a legend. It’s crucial that the information is accurate and up to date. If a product is changed, the list must be updated. A guest with allergies relies on this.
Additives and their labeling
In addition to allergens, certain additives must also be labeled. These include colorants, preservatives, antioxidants, flavor enhancers, sweeteners, phosphates, and quinine. In the bar, colorants (in liqueurs, syrups, maraschino cherries), preservatives (sulfites, benzoates in juices), and sweeteners (in light drinks, some tonics) are particularly relevant. Labeling is typically done using numbers: 1 for colorant, 2 for preservative, 8 for antioxidant, and so on.
Quinine in tonic water must be labeled as a caffeinated beverage, even though it is not caffeine. Pregnant women should avoid it. Phosphates are found in cola and energy drinks. If serving pre-packaged goods (bottled beer, cans), the labeling on the label is adopted. For homemade drinks, you must add up the additives in all components. A Gin & Tonic may contain quinine and antioxidants, while an Espresso Martini may contain colorants and preservatives from the coffee liqueur.
Common sources of error
Many businesses underestimate hidden allergens. While egg white in a Whiskey Sour is obvious, fewer people know that some wines or spirits are clarified with egg or milk. Cross-contamination is also a concern: using the same bar spoon to stir a nut syrup and then another drink can transfer traces. Glasses, shakers, and tools must be clean.
Another mistake: the menu is up to date, but the team doesn’t know it. If a guest asks about allergens and you have to run to the kitchen, it looks unprofessional. Training should be regular, especially when new staff join or the range changes. Supplier changes are also critical: a new tomato juice might suddenly contain celery, or a different grenadine syrup might contain colorants. Don’t rely on assumptions—check the data sheets.
Documentation and liability
Written documentation is mandatory, even if information is given verbally. This could be a binder behind the bar, a tablet with access to the allergen list, or signage in the dining area. It’s important that the information can be retrieved at any time, even when you’re busy. Many businesses use software that links recipes and allergens, making maintenance easier and ensuring nothing is overlooked.
The liability lies with the business. If a guest asks about allergens and you provide incorrect or incomplete information, there can be legal consequences. In the worst case, the guest may suffer anaphylactic shock. Therefore, the rule is: when in doubt, ask once more rather than make an uncertain statement. If you’re unsure whether a product contains an allergen, say so openly and clarify it. That’s more professional than guessing.
Related content
- Whiskey Sour
- Gin Tonic
- Bar tools and equipment
- Mise en Place at the bar
Frequently Asked Questions
Do traces of allergens also need to be labeled?
No, labeling for traces, as seen on food packaging, is not mandatory in the hospitality industry. However, you should avoid cross-contamination and inform the guest if there is a risk.
How do I label allergens on the cocktail menu?
Either with symbols, letters, or numbers that refer to a legend. It is important that the information is clear and complete. Many establishments list allergens under each drink or provide a separate allergen table.
Does the labeling requirement also apply to non-alcoholic beverages?
Yes, the requirement applies to all food and beverages served by the establishment. Even a smoothie, juice, or mocktail must be checked for allergens and labeled accordingly.
What happens if I forget to label an allergen?
This can be penalized as an administrative offense and may result in fines. More serious is the liability if a guest suffers health damage. Therefore, careful documentation and regular training are essential.
Do I also need to inform about additives in homemade syrups?
Yes, if you use additives. If you make a syrup only from sugar and water, nothing needs to be labeled. However, if you use citric acid, ascorbic acid, or preservatives, you must label them.
