Allergens

  1. Cereals and their derivatives 
    All cereals containing gluten, such as wheat, rye, barley, oats, spelt, and kamut, are considered allergens.
    The list also extends to their hybridized strains and derived products.
  2. Crustaceans 
    Proteins from shrimps, prawns, langoustines, crabs, lobsters are considered allergens.
    Products containing ingredients derived from crustaceans should also be avoided.
  3. Eggs 
    Considered allergens both cooked and raw, and also if present in derived products such as: egg pasta, biscuits, cakes, omelettes, mayonnaise, creams, breaded foods, flans, etc.
  4. Fish 
    Allergy can occur to all types of fish and fish products.
  5. Peanuts  
    The main sources of allergens are derived products such as peanut oil, peanut butter, peanut flour, peanut milk used as an ingredient in creams, snacks, nougats etc.
  6. Soy 
    The allergenic proteins are present in all soy-based products, except for: refined soy oil and fat, natural mixed tocopherols, natural D-alpha tocopherol, natural D-alpha tocopheryl acetate, natural D-alpha tocopheryl succinate soy-based, vegetable oils derived from phytosterols and soy-based phytosterol esters, vegetable stanol esters produced from soy-based plant sterols.
  7. Milk 
    Milk or lactose foods.
  8. Nuts 
    i.e. almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and all products derived from them.
    Except for those used in the manufacture of alcoholic distillates.
  9. Celery 
    in pieces or in derived products such as soup preparations, sauces and vegetable concentrates
  10. Mustard 
    allergen that can be found among the main ingredients of sauces and condiments
  11. Sesame 
    The seeds are often used in the preparation of bread, but traces of sesame are often found in some types of flour and in all food products in general
  12. Sulphur dioxide and sulphites 
    if in concentrations of more than 10 mg/kg or 10 mg/l expressed as SO2 (used as preservatives) are found in canned fish products, pickled foods, foods in oil and brine, jams, vinegar, dried mushrooms, soft drinks and fruit juices
  13. Lupins 
    present in many vegan foods, in the form of roasts, sausages, flours and the like that have this protein-rich legume as a base
  14. Mussels 
    present in fish and fish-based dishes.