4 Hidden Food Allergens Malta Diners Need to Know About
Researchers are urging the addition of four emerging food allergens—goat’s milk, sheep’s milk, buckwheat, peas-lentils, and pine nuts—to the EU’s official allergen list. These ingredients, increasingly common in plant-based and Mediterranean diets, pose hidden risks for individuals with sensitivities. Malta’s rich culinary scene, which features traditional cheeses, nuts, and legumes, is particularly impacted by these findings. With over 3,000 cases of food-induced anaphylaxis reported in Europe between 2002 and 2023, including fatalities linked to these allergens, the need for clearer labeling and consumer awareness is critical. Diners and food producers in Malta must prioritize vigilance and transparency to ensure safe and enjoyable eating experiences amid evolving dietary trends.
The Four Emerging Food Allergens That Could Change How We Eat
Food allergies are a growing concern worldwide, and Malta is no exception. While staples like peanuts, milk, and eggs are well-known allergens, researchers are now warning of new foods that may need to be added to the official allergen list. For anyone dining out, shopping for ingredients, or embracing a healthy Mediterranean lifestyle, this is essential information to keep in mind.
The Current Allergen Landscape
In the EU, including Malta, food packaging already lists 14 major allergens, such as shellfish, soybeans, peanuts, milk, and eggs. These labels are designed to help individuals with allergies make informed decisions. However, a study by the Allergy Vigilance Network, led by Dominique Sabouraud-Leclerc at the Centre hospitalier universitaire de Reims in France, has revealed that at least four more foods could pose serious risks and should be included in mandatory allergen labeling.
The Four Foods of Concern
The study, published in the journal Clinical & Experimental Allergy, highlights goat’s milk, sheep’s milk, buckwheat, peas-lentils, and pine nuts as potential allergens to watch out for. These ingredients are becoming increasingly common in modern diets, particularly as more people turn to plant-based or alternative foods for health and sustainability reasons.
For example, pea protein—a derivative of peas—is now a popular ingredient in vegan and vegetarian products. It can be found in everything from protein shakes to plant-based burgers, making it a hidden risk for individuals who may not even be aware they have an allergy.
Why This Matters in Malta
Malta’s culinary scene is rich and diverse, blending Mediterranean traditions with global influences. With an increasing focus on health-conscious dining and plant-based options, ingredients like buckwheat and pea protein are slowly finding their way into restaurant menus and supermarket shelves. While these foods are nutritious and align with healthy lifestyle trends, they also introduce new risks for those with sensitivities.
Moreover, pine nuts—a staple in pesto and other Mediterranean dishes—may pose an overlooked danger. Goat’s and sheep’s milk, commonly used in traditional Maltese cheeses and yoghurts, could also cause severe allergic reactions for some individuals.
The Growing Threat of Food Allergies
Between 2002 and 2023, the Allergy Vigilance Network reported over 3,000 cases of food-induced anaphylaxis in Europe. Of these, 413 were linked to these emerging allergens, with two fatalities recorded. This alarming trend could be attributed to evolving eating habits, as people explore a broader range of ingredients and cuisines.
Simone Miles, CEO of Allergy UK, stresses the importance of clear food labeling. “Even lesser-known allergens can cause serious reactions and life-threatening anaphylaxis,” she notes. Unfortunately, vague “may contain” warnings often leave consumers uncertain about what’s safe to eat.
What Happens During an Allergic Reaction?
Food allergies occur when the immune system mistakenly identifies a harmless food as a threat. This triggers the release of histamine, causing symptoms such as itchy skin, swollen lips, and, in severe cases, anaphylaxis—a potentially life-threatening condition that can lead to difficulty breathing.
For Maltese diners, understanding the risks and practicing vigilance is key, particularly when trying new foods or dining out. Restaurants and food producers also have a responsibility to provide clear and accurate allergen information, ensuring that customers can enjoy their meals without worry.
How to Stay Safe in Malta’s Dining Scene
If you or someone you know has food allergies, here are some tips to navigate Malta’s vibrant food scene safely:
- Always Ask Questions: Don’t hesitate to ask restaurant staff about ingredients, especially when trying dishes with unfamiliar components like plant-based proteins or speciality cheeses.
- Check Labels Carefully: Whether shopping at a local grocer or a larger supermarket, read labels thoroughly. If a product includes vague warnings like “may contain,” it’s better to err on the side of caution.
- Educate Yourself About Local Cuisine: Many Maltese dishes feature traditional ingredients like nuts, cheeses, and legumes. Familiarize yourself with what’s commonly used to avoid surprises.
- Carry an Emergency Plan: If you have a severe allergy, make sure to carry an epinephrine auto-injector and inform those around you about what to do in case of a reaction.
The Bigger Picture: A Call for Better Labeling
As food allergies become more prevalent, there’s a growing need for clearer labeling and education about potential risks. While we celebrate the diversity of food options available today, it’s essential to remember that safety should always come first. For Malta’s health-conscious diners, staying informed is the best way to enjoy everything the island’s culinary scene has to offer.
By keeping an eye on these emerging allergens and advocating for better awareness, we can ensure that everyone can dine with confidence—whether enjoying a leisurely meal at a seaside restaurant or preparing a nutritious dish at home.