SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and derived products, except for:

a) wheat-based glucose syrups including dextrose (1)

b) wheat-based maltodextrins (1)

c) barley-based glucose syrups

d) cereals used for the production of alcoholic distillates, including ethyl alcohol of agricultural origin

2. Crustaceans and crustacean-based products

3. Eggs and egg-based products

4. Fish and fish-based products, except for:

a) fish gelatine used as a carrier for vitamin or carotenoid preparations

b) fish gelatine or isinglass used as a fining agent in beer and wine

5. Peanuts and peanut-based products

6. Soybeans and soy-based products, except for:

a) fully refined soybean oil and fat (1)

b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soy

c) vegetable oils derived from phytosterols and phytosterol esters from soy

d) plant stanol ester produced from sterols of vegetable oils from soy

7. Milk and milk-based products (including lactose), except for:

a) whey used for the production of alcoholic distillates, including ethyl alcohol of agricultural origin

b) lactitol

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts [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 the production of alcoholic distillates, including ethyl alcohol of agricultural origin

9. Celery and celery-based products

10. Mustard and mustard products except: behenic acid with a minimum purity of 85% and obtained after two distillation steps, used in the manufacture of emulsifiers E 470a, E 471 and E 477.

11. Sesame seeds and sesame seed-based products

12. Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/litre in terms of total SO₂, calculated for products as offered ready for consumption or reconstituted according to the manufacturer’s instructions

13. Lupin and lupin-based products

14. Molluscs and mollusc-based products

EU Official Journal L 304/43 – 22.11.2011

(1) And derived products, insofar as the processing they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the base product from which they are derived.