Allergenic ingredients

List of allergenic ingredients used in this place and present Annex II of the EU Reg. No. 1169/2011 “substances or products causing allergies or intolerances“

1. Cereals containing gluten

Wheat (spelled and khorasan wheat), rye, barley, oats or their hybridised stocks and derived products, except:
a) wheat-based glucose syrups, including dextrose1;
b) wheat based maltodextrins1;
c) barley-based glucose syrups;
d) cereals used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin

2. Crustaceans and crustacean-based products

Both marine and freshwater: shrimps, prawns, lobsters, crabs, hermit crabs and similar

3. Eggs and egg-based products

All products made with eggs, even if only slightly. Most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and also savory pies, ice cream and creams, etc.

4. Fish and fish products

a) fish gelatin used as a support for vitamin or carotenoid preparations;
b) gelatin or gelatine used as a clarifier in beer and wine

5. Peanuts and peanut products

Packaged snacks, creams and condiments in which there is also in small doses

6. Soybeans and soy products

a) refined soybean oil and fat1;
b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural soy-based D-alpha tocopherol succinate;
c) vegetable oils derived from phytosterols and soy-based esters phytosterols;
d) vegetable stanol ester produced from soy-based vegetable oil sterols

7. Milk and milk-based products

Including lactose, except:
a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
b) milk

8. Nuts

Almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium WESTERN), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used for making alcoholic spirits, including alcohol ethyl of agricultural origin

9. Celery and celery-based products

Present in pieces but also inside preparations for soups, sauces and vegetable concentrates

10. Mustard and mustard-based products

Sauces and condiments, like in mustard

11. Sesame seeds and sesame seed product

In addition to the whole seeds used for bread, we can find traces in some types of flour

12. Sulfur dioxide and sulphites

In concentrations greater than 10 mg / kg or 10 mg / liter in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted according to the manufacturers' instructions

13. Lupins and lupine-based products

Now present in many vegan foods, in the form of roasts, salamis, flours and the like which have as their basis this legume, rich in proteins

14. Molluscs and shellfish products

razor clam, scallop, sea date, snail, mussel, murice, oyster, patella, sea truffle, tellina and clam, etc.


1And derived products, insofar as the transformation they have undergone is not likely to raise the level of allergenicity evaluated by the Authority for the basic product from which they are derived.