A: CEREALS CONTAINING GLUTEN, NAMELY: WHEAT, RYE, BARLEY, OATS, SPELT, KAMUT OR THEIR HYBRIDISED STRAINS, AND PRODUCTS THEREOF, EXCEPT:
(a) wheat based glucose syrups including dextrose1
(b) wheat based maltodextrins1
(c) glucose syrups based on barley
(d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin
B: CRUSTACEANS AND PRODUCTS THEREOF
C: EGGS AND PRODUCTS THEREOF
D: FISH AND PRODUCTS THEREOF, EXCEPT:
(a) fish gelatine used as carrier for vitamin or carotenoid preparations
(b) fish gelatine or Isinglass used as fining agent in beer and wine
E: PEANUTS AND PRODUCTS THEREOF
F: SOYABEANS AND PRODUCTS THEREOF, EXCEPT:
(a) fully refined soyabean oil and fat1
G: MILK AND PRODUCTS THEREOF (INCLUDING LACTOSE), EXCEPT:
(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin
H: NUTS, NAMELY:
almonds (Amygdalus communis L.), hazelnut (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
L: CELERY AND PRODUCTS THEREOF
M: MUSTARD AND PRODUCTS THEREOF
N: SESAME SEEDS AND PRODUCTS THEREOF
O: SULPHUR DIOXIDE AND SULPHITES ...
... at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO 2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
P: LUPIN AND PRODUCTS THEREOF
R: MOLLUSCS AND PRODUCTS THEREOF
1) And the products thereof, in so far as the process that they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the relevant product from which they originated.
It is important that information on the presence of foods proven to produce an adverse allergenic or intolerance reaction should be available for sensitive consumers, to make informed choiceses which are safe for them. The list of allergenic foods and foods causing intolerance which require mandatory declaration in the EU is found in Annex II of Regulation (EU) No 1169/2011, see above.
Note also the information on the labels of products which you process!