Sulphites in Food & Drink: Wine, Dried Fruit & Declaration Rules

Sulphites are widespread in the food and drink supply chain. Wine is the most well-known source: almost all wine contains sulphites, either added during production or occurring naturally during fermentation. White and sweet wines generally contain higher levels than red wines. Beer, cider, and some spirits (particularly those with fruit-based flavourings) may contain sulphites. Dried fruit (apricots, raisins, sultanas, mango, cranberries) is commonly treated with sulphites to preserve colour and prevent browning. Meat products are another significant source: sausages, burgers, and mince may contain sulphites to maintain colour and freshness. Pickled vegetables, olives, and preserved foods often contain sulphites. Prawns and shrimp may be treated with sulphites to prevent black spots during storage. Fruit juices, concentrates, and cordials may contain sulphites as preservatives. Some dehydrated vegetables, instant mashed potato, and dried herbs use sulphites. Vinegar (particularly wine vinegar and balsamic) may contain sulphites. Packaged salads and prepared fruit may be treated with sulphites to prevent browning.

For restaurants, cafes, and bars, sulphite management involves both food and drinks. For your wine list and bar menu, note which products contain sulphites (in practice, this is almost all wine, most beer, and many ciders). For your food menu, identify dishes that contain sulphite-treated ingredients: dried fruit in desserts and cakes, sausages and burgers with sulphites, pickled items, and any dish using wine as an ingredient (the sulphites survive cooking). For your allergen matrix, flag these dishes accordingly. Cross-contact is less of a concern with sulphites than with protein allergens because sulphites do not transfer as readily between foods. However, shared preparation surfaces where sulphite-containing products (e.g., wine reductions, dried fruit) have been handled should be cleaned before preparing sulphite-sensitive orders. Staff training should emphasise: the link between sulphites and asthma (sulphite sensitivity is particularly common in asthmatics), the products most likely to contain sulphites (wine, dried fruit, preserved meats), and how to check product labels for sulphite declarations. When a customer declares sulphite sensitivity, take it seriously: while sulphite reactions are rarely fatal, they can cause severe breathing difficulties in sensitive individuals.