Following the entry into force of the QU 1169/2011 regulation relating to the provision of food information to consumers, we inform our customers that our preparations may contain traces of: 1. Cereals containing gluten, i.e. wheat, rye, barley , oats, spelt, kamut or their hybridised strains) and products thereof, except: wheat-based glucose syrups, including dextrose (1); wheat-based maltodextrins (1); glucose syrups made from barley; cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin. 2. Crustaceans and crustacean products 3. Eggs and egg products 4. Fish and fish products, except: fish gelatine used as a carrier for vitamin or carotenoid preparations; gelatine or isinglass used as fining agent in beer and wine 5. Peanuts and peanut products 6. Soybeans and soybean products, except: refined soybean oil and fat (1); natural mixed tocopherols (E306) , natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soy; vegetable oils derived from phytosterols and soy-based phytosterol esters; plant stanol ester produced from soybean-based vegetable oil sterols 7. Milk and milk products (including lactose), except: whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; lactiol 8. Nuts, namely: almonds (Amygdaluscommunis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentalis), pecans (Caryaillinoiesis (Wangenh) K. Koch) , Brazil nuts (Bertholletiaexcelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia), and products thereof 9. Celery and celery products 10. Mustard and mustard products 11. Sesame seeds and products based on sesame seeds 12. Sulfur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/litre in terms of total SO 2 to be calculated for the products as proposed ready for consumption or reconstituted according to the manufacturers' instructions 13 Lupins and lupin-based products 14. Molluscs and mollusc-based products (1) And derived products, insofar as the processing they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the product of basis from which I know no derivatives Many other foods can cause allergic or pseudo-allergic reactions but are not considered common allergens in Europe and are therefore not classified as one of the top 14 allergens.

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