Allergens and the Unified Ingredients Chart: How to Properly Inform Consumers in a Gelato Shop

To ensure better transparency and consumer protection, the European Union introduced Regulation (EU) No. 1169/2011, which sets out clear rules for food labeling, particularly concerning allergenic substances. 

While the obligation to indicate allergens in the list of ingredients was already in place under national law, since December 13, 2014, it became mandatory to highlight allergens using a different font style, size, color, or bold text. This applies not only to pre-packaged foods but also to food and beverages served in public establishments such as restaurants, bars, bakeries, pastry shops, gelato shops, and deli counters—even when sold loose or unpackaged. 

List of Major Allergens as per EU Regulation 

Operators must clearly communicate the presence of the following 14 allergenic substances if used as ingredients: 

1. Gluten-containing cereals (wheat, rye, barley, oats, spelt, kamut, and their hybrid strains) 

2. Crustaceans 

3. Eggs 

4. Fish 

5. Peanuts 

6. Soybeans 

7. Milk and lactose 

8. Tree nuts (e.g., hazelnuts, almonds, pistachios, walnuts, etc.) 

9. Celery 

10. Mustard 

11. Sesame seeds 

12. Sulfur dioxide and sulfites (>10 mg/kg or L) 

13. Lupin 

14. Mollusks 

In gelato production, the most common allergens include milk, eggs, gluten, peanuts, soy, tree nuts, sesame, and sulfites. 

What Gelato Makers Need to Do 

To comply with food safety regulations and provide accurate allergen information, gelato makers must: 

1. Know the ingredients used in their recipes, including those in semi-finished products. Always request technical data sheets from suppliers that include allergen tables. 

2. Organize production to minimize cross-contamination, separating processing lines where possible. 

3. Clearly inform consumers through signage, labels, or digital tools. 

Ministry Guidelines for Food Services (Italy, 2015) 

According to Italy’s Ministry of Health (note dated February 6, 2015), allergen information in foodservice can be communicated via: 

• Menus 

• Ingredient charts or allergen tables 

• Digital systems (e.g., tablets, QR codes) 

A clearly visible notice inviting customers to request allergen information is also acceptable, provided the operator has supporting written documentation available on-site. 

The Unified Ingredients Chart in Gelato Shops 

Italy’s Ministerial Decree of December 20, 1994 remains valid, allowing the use of a “Unified Ingredients Chart” as a communication tool—provided it guarantees clear and accurate information. 

This chart must: 

• List all ingredients used in each product category (milk-based gelato, fruit sorbets, semifreddi, etc.) 

• Highlight any allergens 

• Include possible cross-contamination notices (e.g., shared equipment or utensils) 

Example: Basic Unified Ingredients Chart 

Milk-based gelato 
Milk, sugar, dextrose, glucose syrup, cream, eggs, skimmed milk powder, milk proteins, flavors, stabilizers (specify), emulsifiers (specify), colorings (specify), nuts, cocoa, chocolate. 

Fruit-based gelato and sorbets 
Water, sugar, dextrose, glucose syrup, soy protein, fruit or vegetables (specify), stabilizers, emulsifiers, natural flavorings, colorings. 

Cereal-based gelato 
Milk, sugar, dextrose, cream, cereals containing gluten, eggs, stabilizers, emulsifiers, flavorings, colorings. 

Semifreddi (frozen desserts) 
Milk, cream, sugar, dextrose, glucose syrup, eggs, sponge cake (specify ingredients), cocoa, chocolate, coffee, sour cherry (specify ingredients), alcohol, stabilizers, emulsifiers, colorings. 

Cross-contamination notice 
"Although not part of the recipe, traces of the following allergens may be present due to production and serving methods: [list all allergens used in the gelato shop]." 

Limitation of the Generic Unified Chart 

A generic unified chart that groups products by type may mislead consumers by implying that all allergens are present in every product. It is more effective—and allowed by Italian law—to create a specific chart listing each individual flavor and its ingredients, with allergens clearly marked. 

Example: Ingredient List by Individual Gelato Flavor 

Fior di latte (Milk Cream) 
Milk, sugar, dextrose, glucose syrup, cream, skimmed milk powder, milk proteins, flavorings, stabilizers (specify), emulsifiers (specify). 

Hazelnut 
Milk, sugar, dextrose, glucose syrup, cream, skimmed milk powder, milk proteins, hazelnuts, stabilizers, emulsifiers, colorings. 

And so on for each product made in the gelateria. 

Cross-contamination notice 
"Although not intentionally included, trace amounts of [list allergens] may be present in all flavors due to shared production or serving utensils." 

Additional Option: Allergen Table by Product 

Another useful solution is to create a matrix-style allergen chart listing all flavors on one axis and allergens on the other, marking which allergens are present in each recipe. 

This table supplements the Unified Ingredients Chart but does not replace it. 

Example Allergen Matrix (Partial) 

Cross-contamination note 
"All products may contain traces of allergens used on site." 

Let me know if you’d like this turned into a: 

• ready-to-publish web article, 

• PDF guide for gelato shops, 

• training material for staff. 

I can also prepare the Italian version fully optimized for online publication if needed.