Buckwheat (Fagopyrum esculentum), often used as an alternative to wheat in gluten-free products, is recognized as a common food allergen in Japan and Korea, but as yet is not on the list of EU allergens that must be declared by food manufacturers. Sonia Miguel from Reading Scientific Services Ltd (RSSL) says that a growing body of evidence shows that buckwheat is an emerging allergen in Europe, and RSSL have expanded their analytical capability to screen for buckwheat, with a detection limit of 2.5mg/kg of buckwheat flour protein.

Source: Bakery and Snacks

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