Allergens

Cereal grains containing gluten, such as wheat (e.g., spelt or Khorasan wheat), rye, barley, oats and their respective hybridized variants as well as the products containing them, except for:

1. wheat-based glucose syrups, including dextrose;
2. wheat-based maltodextrin;
3. barley-based glucose syrup and
4. cereals used to produce distilled alcohol (such as agricultural ethanol).

Fish and the products containing them, except for:

1. vitamins and fish glue with carotenoids, and
2. fish glue or isinglass used as a fining agent for beer and wine.

Soybeans and the products containing them, except for:

1. fully refined soybean oil and fat;
2. natural tocopherols (E306) from soybeans, natural D-alpha tocopheryl, natural D-alpha tocopheryl acetate, natural D-alpha tocopheryl succinate;
3. phytosterols and phytosterol esters extracted from soybean oil and
4. phytostanol ester produced from sterols extracted from soybean oil.

Milk and dairy products (including lactose), except for:

1. whey used to produce distilled alcohol (such as agricultural ethanol), and
2. lactitol.

Nuts, such as almonds, hazelnuts, walnuts, cashews, pecans, Brazilian nuts, pistachios, macadamia nuts (also known as Queensland nuts) and the products containing them, except for drupes used to produce distilled alcohol (such as agricultural ethanol)

Sulphur dioxide and sulphites in quantities of 10 mg/kg and 10 mg/l or larger—expressed in SO2; calculations need to be done on products ready for consumption or products prepared based on the manufacturer’s orders