INFORMATION FOR CUSTOMERS
LIST OF FOOD ALLERGENS
(Reg 1169/11 – D. Lgs 109/92, 88/2009 e s.m.i.)
Dear Client, foods on the market often contain allergenic ingredients that can provoke violent reactions in predisposed people. The list below highlights the allergens you might find in some of our foods.
The staff is at your disposal, please report any known allergies.
Food Allergens
1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:
a) wheat-based glucose syrups, including dextrose, and derived products, provided that the process does not increase the level of allergenicity assessed by EFSA for the basic product from which they are derived;
b) wheat-based maltodextrin and derived products, provided that the process does not increase the level of allergenicity assessed by EFSA for the basic product from which they are derived;
barley-based glucose syrups;
c) barley-based glucose syrups;
d) cereals used for the manufacture of distillates or alcohol of agricultural origin for liqueurs and other alcoholic beverages.
2. Crustaceans and products thereof
3. Eggs and products thereof
4. Fish and products thereof, except:
a) fish gelatin used as a support for vitamin or carotenoid preparations
b) gelatin or isinglass used as a clarifier in beer and wine.
5. Peanuts and products thereof.
6. Soybeans and products thereof, except:
a) refined soya oil and soya fat and derived products, provided that the process does not increase the level of allergenicity` assessed by EFSA for the basic product from which they are derived;
b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural Dalfa tocopherol acetate, natural soya-based tocopherol succinate D-alpha;
c) vegetable oils derived from soya-based phytosterols and phytosterols;
d) plant stanol ester produced from soya-based vegetable oil sterols.
e) Milk and milk products, including lactose, except:
f) whey used for the manufacture of distillates or alcohol of agricultural origin for liqueurs and other alcoholic beverages;
g) lactitol.
7. Nuts , i.e., almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), common nuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans (Carya illinoiesis (Wangenh) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera)Queensland nuts (Macadamia ternifolia) and derived products, except nuts used for the manufacture of distillates or ethyl alcohol of agricultural origin for liqueurs and other alcoholic beverages..
8. Celery and derived products.
9. Mustard and mustard products..
10. Sesame seeds and derived products.
11. Sulphur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/l expressed as SO2.
12. Lupins and derived products.
13. Molluscs and derived.
Reggio Calabria 01/09/2023