The "Contains" allergen line: a guide for home bakers
Updated October 7, 2026 · Source: FSSAI Labelling and Display Regulations, 2020, regulation 5(14)
A plain-English summary, not legal advice. Read the official text for exceptions.
Almost every bake has at least two allergens: wheat and milk. The FSSAI rules ask for them to be declared separately from the ingredient list, as "Contains ...".
The allergens listed in the regulation
| Ingredient group | Declared as | Typical in home baking |
|---|---|---|
| Cereals containing gluten (wheat, rye, barley, oats, spelt) | Name of the cereal, e.g. Wheat | Maida, atta, oats in cookies |
| Milk and milk products | Milk | Butter, cream, curd, cheese, milk powder |
| Eggs and egg products | Egg | Sponge cakes, meringue |
| Peanuts, tree nuts (almond, walnut, pistachio, cashew) | Nut | Brownies, dry-fruit cakes, praline |
| Soybeans and products | Soy | Some chocolate compounds (soy lecithin) |
| Fish / crustacean | Fish / Crustacean | Rare in baking |
| Sulphite 10 mg/kg or more | Sulphite | Some dried fruit |
How to word it
Contains: Wheat, Milk, Nut. Put it on its own line right after the ingredients. Check your bought ingredients too: compound chocolate often carries soy lecithin, so its own label tells you to add "Soy".
"May contain"
If an allergen isn't in the recipe but could get in through shared equipment (same oven tray, same mixer), the regulation allows a separate "May contain ..." line, for example May contain: Nut for an eggless vanilla cake baked in a kitchen that also makes walnut brownies.
Next
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