GIFSQ Tools · Module 11 — Ingredients, Additives & Formulation · Tool 218 of 500
Check a recipe against five common allergen ingredients — wheat, milk, egg, soy and tree nut — and get the count, the allergen weight and its share of the batch.
Try sample values — fills the form with the worked example below.
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Allergen ingredients present
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Allergen weight (g)
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Allergen share (%)
Equation: Allergen ingredients present = count of the five inputs greater than 0 g. Allergen weight (g) = wheat + milk + egg + soy + tree nut. Allergen share (%) = allergen weight ÷ total batch weight × 100.
Method: Allergen matrix against the 14 allergens listed in Annex II of EU Regulation (EU) No 1169/2011 on food information to consumers, and the corresponding allergen lists in Codex CXS 1-1985. This tool covers five of the fourteen — wheat (gluten), milk, egg, soy and tree nut — and counts an ingredient as present when its weight is above 0 g.
Assumptions: an ingredient counts as present at any weight above zero; trace amounts and cross-contact are not covered by this tool.
Limitations: this is a formulation check only — it does not replace a full allergen risk assessment, supplier declarations, or the labelling rules for your market, which cover all fourteen allergens.
Rounding: counts are whole numbers; weights to 1 decimal place; percentages to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Allergen matrix against the 14 allergens listed in Annex II of EU Regulation (EU) No 1169/2011 on food information to consumers, and the corresponding allergen lists in Codex CXS 1-1985. This tool covers five of the fourteen — wheat (gluten), milk, egg, soy and tree nut — and counts an ingredient as present when its weight is above 0 g.
Assumptions: an ingredient counts as present at any weight above zero; trace amounts and cross-contact are not covered by this tool.
Limitations: this is a formulation check only — it does not replace a full allergen risk assessment, supplier declarations, or the labelling rules for your market, which cover all fourteen allergens.
Rounding: counts are whole numbers; weights to 1 decimal place; percentages to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: A 1,000 g batch with 500 g wheat flour, 100 g milk powder and 50 g soy flour: 3 allergen ingredients present, allergen weight 650.0 g, share 65.00%.
Enter values above to see results.
Five of the fourteen EU allergens are covered here: wheat, milk, egg, soy and tree nut. Check the other nine separately before labelling. Tool 218 of 500 — GIFSQ
