Food Safety Information
This page lists the 14 categories of substances or products that can cause allergies or intolerances as set out in Annex II of Regulation (EU) No. 1169/2011.
- Cereals containing gluten Wheat, rye, barley, oats, spelt, khorasan and related hybridized strains, and products derived from them.
- Crustaceans Crustaceans and products thereof.
- Egg Eggs and egg products.
- Fish Fish and fish products.
- Peanuts Peanuts and peanut products.
- Soy Soy and soy products.
- Milk Milk and milk products, including lactose.
- Nuts Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts or Queensland nuts, and products thereof.
- Celery Celery and celery products.
- Mustard Mustard and mustard-based products.
- Sesame seeds Sesame seeds and sesame seed products.
- Sulfur dioxide and sulphites In concentrations above 10 mg/kg or 10 mg/l, expressed as total SO₂ in the ready-to-eat product.
- Lupins Lupins and lupin-based products.
- Molluscs Molluscs and shellfish products.