Garlic and onion allergies can cause severe reactions, but they aren’t recognised in current allergen rules. This means restaurants and food labels often don’t list them, putting people at risk. Recognition would improve safety, awareness and consistency.

Garlic and onion allergies are common, yet they're not legally recognised. These ingredients are often invisible in meals, so people can’t detect them when food is served. Restaurants rely on allergen lists that don’t include them, leading to mistakes and illness. Recognition would improve labelling, training and safety.