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
Except:
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
Except:
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.
Note
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.