ALLERGY-INDUCING AND INTOLERABILITY-INDUCING SUBSTANCES:

  1. CEREALS CONTAINING GLUTEN: wheat (for instance, spelt and khorasan wheat), rye, barley, oats or their hybrids and derivatives.

  2. CRUSTACEANS AND BY-PRODUCTS

  3. EGGS AND BY-PRODUCTS

  4. FISH AND BY-PRODUCTS

  5. PEANUTS AND BY-PRODUCTS

  6. SOYA AND BY-PRODUCTS 

  7. MILK AND BY-PRODUCTS (including lactose) 

  8.  HARD SHELL FRUITS: almond (Amygdalus communis L.), hazelnut (Corylus avellana), walnut (Juglans regia), cashew (Anacardium occidentale), pecan (Carya illinoinensis (Wangenh.) K. Koch), Brazilian nut (Bertholletia excelsa), pistachio (Pistacia vera) , macadamia and Queensland nut (Macadamia ternifolia), as well as derived products, except for the nuts used for production of distillates or ethyl alcohol of agricultural origin 

  9.  CELERY AND BY-PRODUCTS

  10. MUSTARD AND BY-PRODUCTS 

  11. SESAME SEEDS AND BY-PRODUCTS

  12. SULFUR DIOXIDE AND SULPHITE in concentrations greater than 10 mg/kg or 10 mg/l in total SO2. 

  13.  LUPINE AND BY-PRODUCTS 

  14. SHELLFISH AND BY-PRODUCTS