List of allergens

Substances that cause allergies or intolerances:

1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelled wheat, durum wheat or their hybrids and derived products, except:

• glucose syrups obtained from wheat, including dextrose (1)
• maltodextrins obtained from wheat (1)
• glucose syrups obtained from barley
• cereals used for the manufacture of distillates or ethyl alcohol of agricultural origin.

2. Crustaceans and derived products

3. Eggs and derived products

4. Fish and derived products, except:

• fish gelatin used as a support substance for vitamin or carotenoid preparations
• fish gelatin or ichthyocol used to clarify wine

5. Peanuts and derived products

6. Soya and derived products, except:

• fully refined soybean oil and fat (1);
• natural mixtures of tocopherols (E306) – natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate, obtained from soy;
• phytosterols and phytosterol esters derived from vegetable oils, obtained from soy;
• vegetable stanol ester made from vegetable oil sterols, obtained from soybeans.

7. Milk and derived products (including lactose), except:

• whey used for the manufacture of distillates or ethyl alcohol of agricultural origin;
• the lactitol.

8. Nuts, ie: (Amygdalus communis L.), Hazelnuts (Corylus avella-na), Walnuts (Juglans regia), Cashews (Anacardium occidentale), Pecans and Carya illinoinensis (Wan-genh) K .Kocht, Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia), as well as derived products, excluding nuts used for the manufacture of distillates or ethyl alcohol of agricultural origin.

9. Celery and derived products

10. Mustard and derived products

11. Sesame seeds and derived products

12. Sulfur dioxide and sulfites in concentrations greater than 10 mg/kg or 10 mg/liter in total S02 must be calculated for ready-to-eat or reconstituted products in accordance with manufacturers’ instructions.

13. Lupine and derived products

14. Molluscs and derived products. RO 22.11.2011 Official Journal of the European Union L304/43, (1) and the products obtained from them, to the extent that the process to which they are subjected cannot increase the level of allergenicity estimated by the authority for the basic product from which they were obtained.