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More information:


  • Arachide
  • Arachis oil
  • Beer nuts
  • Cacahouète/cacahouette/cachuète
  • Goober nuts, goober peas
  • Ground nuts
  • Kernels
  • Mandelonas, Nu-Nuts (a nut-flavoured peanut confection)
  • Nut meats
  • Valencias



    • Almond & hazelnut paste, icing, glazes, marzipan, nougat
    • Asian cuisine such as curries, egg rolls, pad thai, satay, Szechuan and other sauces, gravy, soups
    • Baked goods like cakes, cookies, donuts, energy bars, granola bars, pastries
    • Candies, such as mandelonas, chocolates, and chocolate bars
    • Cereals and granola, granola bars
    • Chili
    • Chipotle sauce and other Mexican/Latin sauces
    • Ice cream and flavoured ice water treats, frozen desserts, frozen yogurts, sundae toppings
    • Dried salad dressings and soup mixes
    • Hydrolyzed plant protein/ hydrolyzed vegetable protein
    • Faux nuts made from re-formed peanut products (Nu-NutsTM)
    • Peanut oil
    • Snack foods such as dried fruits, chewy fruit snacks, trail mixes, popcorn, pretzels, chips
    • Vegetarian meat substitutes
    • Edible fruit arrangements

Note: even labels that say "may contain" are not recommended.

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)