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The 14 UK Allergens

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

Managing Sulphites in Your Food Business

Quick answer

Sulphites (also called sulphur dioxide or SO2) are preservatives used to extend shelf life and maintain colour in a wide range of food and drink products. They are one of the 14 UK allergens, but they work differently from the other 13: sulphite sensitivity is not a true allergy (it does not involve IgE antibodies) but rather an intolerance that can trigger asthma attacks, breathing difficulties, and in rare cases, anaphylaxis-like symptoms. Sulphites must be declared when present at concentrations above 10 milligrams per kilogram or litre (10 ppm). For food business operators, sulphites are found in wine, beer, cider, dried fruit, sausages, burgers, pickled foods, and many preserved products. The declaration threshold creates a unique challenge: you need to know not just whether sulphites are present, but whether they exceed the 10 ppm threshold.

  • Sulphites must be declared only when present above 10 mg/kg (10 ppm), making them unique among the 14 allergens.
  • Wine, dried fruit, sausages, pickled foods, and some prawns are the most common sources in hospitality settings.
  • Sulphite sensitivity is particularly common in people with asthma and can trigger severe breathing difficulties.

Key takeaways

Sulphites must be declared only when present above 10 mg/kg (10 ppm), making them unique among the 14 allergens.
Wine, dried fruit, sausages, pickled foods, and some prawns are the most common sources in hospitality settings.
Sulphite sensitivity is particularly common in people with asthma and can trigger severe breathing difficulties.
E220 to E228 on ingredient lists are all sulphite preservatives that require declaration when above the threshold.
When in doubt about sulphite concentration in a finished dish, declare it. Over-declaration is safer than under-declaration.

Where Sulphites Appear in Food and Drink

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.
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The 10 mg/kg Declaration Threshold

Sulphites are unique among the 14 allergens because there is a declaration threshold. You must declare sulphites when they are present at levels above 10 mg/kg (or 10 mg/L for liquids), calculated as SO2 equivalent. Below this threshold, declaration is not required. This threshold creates a practical challenge: you cannot always tell by looking at an ingredient list whether the final sulphite level in your dish exceeds 10 ppm. A wine that contains sulphites used in a sauce that is then reduced and diluted may or may not exceed the threshold in the final dish. In practice, the safest approach for food business operators is to declare sulphites for any dish that uses a sulphite-containing ingredient, unless you have analytical evidence that the final concentration is below 10 ppm. Err on the side of over-declaration rather than risk an undeclared exposure. For drinks (wine, beer, cider), the declaration requirement applies to the product as sold. Most wines will state "contains sulphites" on the label.

Managing Sulphites in Hospitality Settings

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.

Labelling Requirements for Sulphites

Under the Food Information Regulations 2014, sulphites (sulphur dioxide) must be declared when present above 10 ppm. On prepacked food labels, look for: sulphur dioxide, sodium sulphite, sodium bisulphite, sodium metabisulphite, potassium metabisulphite, calcium sulphite, or E numbers E220 to E228. These must be emphasised in the ingredients list. For non-prepacked foods, you must be able to inform customers which dishes contain sulphites above the declaration threshold. This requires checking the sulphite content of all ingredients, not just whether they are present. In practice, if a product label declares sulphites, assume the concentration is above 10 ppm and declare it on your menu. For your allergen matrix, include a sulphites column and flag every dish containing a sulphite-declared ingredient. Train staff to recognise the E numbers (E220 to E228) as sulphite additives, as these appear frequently on ingredient lists and may not be immediately recognisable as sulphite allergens.

What to do next

Check all sausages, burgers, and meat products for sulphite content

Review the specification sheets for every sausage, burger, mince, and processed meat product in your kitchen. Sulphites are commonly used to maintain the fresh colour of meat products.

Audit dried fruit, pickles, and preserved products for sulphite treatment

Check the labels of all dried fruit, pickled vegetables, olives, and preserved foods in your kitchen. Most dried apricots, raisins, and mango slices are treated with sulphites.

Note sulphite content on your wine and drinks list

Flag which wines, beers, and ciders contain sulphites on your drinks menu or allergen information. In practice, this is almost all wines and many other alcoholic drinks.

Common mistakes to avoid

Mistake
Not declaring sulphites in dishes cooked with wine
Instead
Wine contains sulphites, and cooking does not fully remove them. Any dish that uses wine as an ingredient should be declared as containing sulphites unless you can confirm the concentration falls below 10 ppm in the finished dish.
Mistake
Forgetting sulphites in sausages and processed meats
Instead
Many commercial sausages, burgers, and mince products contain sulphites (often listed as E221, E223, or E224) to preserve colour. Check the specification sheets and declare accordingly.

Frequently asked questions

Is sulphite sensitivity the same as a sulphite allergy?

Strictly speaking, sulphite sensitivity is not a true allergy (it does not involve IgE antibodies like peanut or milk allergy). It is a sensitivity or intolerance that primarily affects people with asthma. However, the reactions can be severe, including breathing difficulties and asthma attacks, so it must be taken seriously. UK law requires declaration regardless of the underlying mechanism.

Do organic wines contain sulphites?

Most organic wines contain sulphites, though often at lower levels than conventional wines. Fermentation naturally produces small amounts of sulphites, so even wines with no added sulphites will contain some. Only wines labelled "no added sulphites" or "sulphite-free" (and tested below 10 ppm) are exempt from sulphite declaration.

Can sulphite-sensitive customers eat fresh fruit?

Yes. Fresh fruit does not contain added sulphites. The risk is with dried, preserved, or processed fruit, which is often treated with sulphites to prevent browning. Fresh fruit, including fresh grapes, is safe for sulphite-sensitive customers.

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