Food allergens and those present in our food formulations

1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and products thereof,
2. Crustaceans and products thereof.
3. Eggs and products thereof.
4. Fish and products thereof
5. Peanuts and products thereof.
6. Soya and products thereof,
7. Milk and products thereof, including lactose,
8. Nuts, i.e. almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans (Carya illinoiesis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia) and products thereof
9. Celery and products thereof.
10. Mustard and products thereof.
11. Sesame seeds and products thereof.
12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/l expressed as SO2.
13. Lupins and derived products.
14. Molluscs and derived products»;

* Frozen

* * Product subjected to preventive remediation treatment by freezing in compliance with the provisions of EC regulation 853/2004, Annex III, Section VIII, Chapter 3, Letter D, Point 1.