INFORMATION TABLE OF ALLERGENS
Indications on the presence of ingredients or adjuvants considered allergens used in this exercise.
"Substances or products that cause allergies or intolerances"
Reg. 1169/2011 UE
- 1. » Gluten: Cereals, wheat, rye, barley, oats, spelt, kamut, including derived hybrids.
- 2. » Crustaceans: Marine and freshwater: shrimp, scampi, lobsters, crabs, and similar.
- 3. » Eggs: Eggs and products containing them such as: mayonnaise, emulsified products, egg pasta.
- 4. » Fish: Food products in which fish is present, even if in small percentages.
- 5. » Peanuts: Packaged snacks, creams and condiments in which there is also in small doses.
- 6. » Soy: Derivative products such as: soy milk, tofu and similar.
- 7. » Milk: Any product in which milk is used: yogurt, biscuits, cakes, ice cream and various creams.
- 8. » Nuts: Almonds, hazelnuts, common walnuts, pecans, cashews and pistachios.
- 9. » Celery: Both in pieces and in preparations for sauces and concentrates.
- 10. » Mustard: It can be found in sauces and condiments, especially mustard
- 11. » Sesame: Seeds used for bread, flours even if only in a minimal percentage.
- 12. » Sulfur dioxide: Foods in vinegar, in oil, in brine, jams, etc.
- 13. » Lupins: Present in vegan foods in the form of: roasts, salami, flours and similar.
- 14. » Shellfish: Mussel, oyster, clam, etc.
