List of 14 Allergens

Food ingredients that must be declared as allergens

1. Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats or their hybridized strains, and products thereof, except:

  • wheat-based glucose syrups including dextrose
  • wheat-based maltodextrins
  • glucose syrups based on barley
  • cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin

2. Crustaceans and products thereof

3. Eggs and products thereof

4. Fish and products thereof, except:

  • fish gelatin used as carrier for vitamin or carotenoid preparations
  • fish gelatin or Isinglass used as fining agent in beer and wine

5. Peanuts and products thereof

6. Soybeans and products thereof, except:

  • fully refined soybean oil and fat
  • natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources
  • vegetable oils derived phytosterols and phytosterol esters from soybean sources
  • plant stanol ester produced from vegetable oil sterols from soybean sources

7. Milk and products thereof (including lactose), except:

  • whey used for making alcoholic distillates including ethyl alcohol of agricultural origin
  • lactitol

8. 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

9. Celery and products thereof

10. Mustard and products thereof

11. Sesame seeds and products thereof

12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/liter 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

13. Lupin and products thereof. What is lupin?
Lupin (also spelled lupine) is a legume belonging to the same plant family as peanuts. Lupin beans are a traditional food in Mediterranean cuisine. Lupin beans are eaten whole and also used to make ingredients such as lupin flour and lupin protein. These ingredients are often used in baked goods and pasta, including gluten-free products.

14. Mollusca and products thereof. Molluscs include many of the most important seafoods such as abalone, clams, mussels, octopus, oysters, squid, and scallops as well as terrestrial snails. Marine molluscs and crustacea (shrimps, prawns, crabs, crayfish and lobsters) are both known as shellfish.