Sauces & Condiments

EU rules list 14 allergens that must be emphasised in the ingredient list, among them egg, mustard, celery, milk and soya. Mayonnaise-style sauces are often made with egg and mustard, and some dressings add milk, celery or soya, so scan the list before comparing flavours such as aioli, sriracha or truffle.

Use ‘of which sugars’ per 100 g in the nutrition table, because the serving size varies from product to product. The ingredient list shows where sugar, glucose syrup, honey or fruit rank by weight and names any sweeteners separately. Compare sauces of the same kind with each other.

The label says how to store the pack. It prints a best-before date for the unopened pack and, where it matters, an instruction such as keeping an opened pack refrigerated and using it within a stated time. Storage differs between products, so follow the instruction on the exact pack.