ANNEX II of EU Regulation 1169/2011
Allergens List
SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES
1. Cereals containing gluten, that is: wheat, rye, barley, oats, spelt, kamut or their strains
Hybrids and derived products, except:
A) glucose syrups based on wheat, including dextrose (1);
B) wheat-based maltodextrins (1);
C) barley-based glucose syrups;
D) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of
Agricultural origin.
2. Crustaceans and crustacean-based products.
3. Eggs and egg products.
4. Fish and fish products, except:
A) fish gelatin used as a support for vitamin or carotenoid preparations;
B) gelatin or fish glue used as a clarifying agent in beer and wine.
5. Peanuts and peanut-based products.
6. Soy and soy-based products, except:
A) refined soybean oil and fat (1);
B) natural mixed tocopherols (E306), natural D-alpha tocopherol, tocopherol acetate
Natural D-alpha, tocopherol succinate D-alpha natural based on soy;
C) vegetable oils derived from soy-based phytosterols and phytosterols;
D) vegetable stanol ester produced from soybean-based vegetable oil sterols.
7. Milk and milk-based products (including lactose), except:
A) whey used for the manufacture of alcoholic distillates, including ethyl alcohol
Of agricultural origin;
B) lactiol.
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus
Hazelnut), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans
[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 manufacture of alcoholic distillates,
Including ethyl alcohol of agricultural origin.
9. Celery and celery-based products.
10. Mustard and mustard-based products.
11. Sesame seeds and sesame seed products.
12. Sulfur dioxide and sulfites in concentrations greater than 10 mg/kg or 10 mg/litre in
Total SO2 terms to be calculated for products as proposed ready for consumption or
Reconstituted in accordance with the manufacturers' instructions.
13. Lupins and lupine-based products.
14. Molluscs and mollusc-based products.
(1) And the derived products, to the extent that the transformation they have undergone is not susceptible to
Raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.