WARNING!

SUBSTANCES CAUSING FOOD ALLERGIES OR INTOLERANCES:

REGULATION (EU) NO 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL on 25 October 2011 on the provision of food information to consumers.

1. Cereals containing gluten, namely: wheat (such as spelt and wheat khorasan wheat), rye, barley, oats or their hybrids and derived products, except:
(a) glucose syrups derived from wheat, including dextrose (1);
(b) maltodextrins derived from wheat (1);
(c) glucose syrups obtained from barley;
(d) cereals used for the manufacture of distillates or ethyl alcohol of agricultural origin.
2. Crustaceans and products derived therefrom.
3. Eggs and egg products.
4. Fish and products thereof, except:
(a) fish gelatine used as a carrier substance for preparations of vitamin or carotenoid preparations;
(b) fish gelatine or ihtiol used for clarifying beer or wine.
5. Groundnuts and derived products.
6. Soybeans and derived products, except:
(a) fully refined soya bean oil and fat (1);
(b) natural mixtures of tocopherols (E306), natural tocopherol D-alpha, natural D-alpha tocopherol acetate, D-alpha tocopherol succinate natural, derived from soybean;
(c) phytosterols and phytosterol esters derived from vegetable oils, derived from soya;
(d) plant stanol esters made from plant oil sterols obtained from soya.
7. Milk and derived products (including lactose), except:
(a) whey used for the manufacture of distillates or ethyl alcohol of agricultural ethyl alcohol;
(b) lactitol.
8. Nuts, i.e.: almonds (Amygdalus communis L.), hazelnuts hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), Pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), walnuts Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia), and products thereof, excluding nuts used for the manufacture of distillates or ethyl alcohol of agricultural origin.
9. Celery and products thereof.
10. Mustard and products thereof.
11. Sesame seeds and derived products.
12. Sulphur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/litre in total SO2 must be calculated for ready-to-eat products or reconstituted in accordance with the manufacturers’ instructions.
13. Lupin and derived products.
14. Molluscs and products thereof.