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Declarable allergens

According to EU food information regulation LMIV EU 1169/2011 of October 25, 2011:

Gluten

A) Cereals containing gluten

namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and products thereof, except: (a) wheat based glucose syrups including dextrose (1); (b) wheat based maltodextrins (1); (c) glucose syrups based on barley; (d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin;

Wheat

A.1) Wheat

Rye

A.2) Rye

Barley

A.3) Barley

Oats

A.4) Oats

Spelt

A.5) Spelt

Kamut

A.6) Kamut

Hybridised strains

A.7) Hybridised strains

Crustaceans

B) Crustaceans and products thereof

Eggs

C) Eggs and products thereof

Fish

D) Fish and products thereof

except: (a) fish gelatine used as carrier for vitamin or carotenoid preparations; (b) fish gelatine or Isinglass used as fining agent in beer and wine;

Peanuts

E) Peanuts and products thereof

Soybeans

F) Soybeans and products thereof

except: (a) fully refined soybean oil and fat (1); (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources; (c) vegetable oils derived phytosterols and phytosterol esters from soybean sources; (d) plant stanol ester produced from vegetable oil sterols from soybean sources;

Milk

G) Milk and products thereof (including lactose)

except: (a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin; (b) lactitol;

Nuts

H) Nuts

namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin;

Almonds

H.1) Almonds

(Amygdalus communis L.)

Hazelnuts

H.2) Hazelnuts

(Corylus avellana)

Walnuts

H.3) Walnuts

(Juglans regia)

Cashews

H.4) Cashews

(Anacardium occidentale)

Pecan nuts

H.5) Pecan nuts

(Carya illinoinensis)

Brazil nuts

H.6) Brazil nuts

(Bertholletia excelsa)

Pistachio nuts

H.7) Pistachio nuts

(Pistacia vera)

Macadamia or Queensland nuts

H.8) Macadamia or Queensland nuts

(Macadamia ternifolia)

Celery

I) Celery and products thereof

Mustard

J) Mustard and products thereof

Sesame

K) Sesame seeds and products thereof

Sulphur dioxide and sulphites

L) Sulphur dioxide and sulphites

Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers

Lupin

M) Lupin and products thereof

Molluscs

N) Molluscs and products thereof