List of allergens
according to regulations of European parliament and European council no. 1169/2011
1. Cereals containing gluten
specifically: wheat, rye, barley, spelt, kamut or its hybridised strains and their products, except for:
a) glucose syrup based on wheat, including dextrose(*);
b) maltodextrins based on wheat(*);
c) glucose syrup based on barley;
d) cereals used for making alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Crustacean and their products
3. Eggs and their products
4. Fish and their products except for:
a) fish gelatin used as carrier for vitamin or carotenoid preparation;
b) fish gelatin or isinglass used as fining preparation for beer and wine.
5. Seeds of groundnut (peanut) and its products
6. Soybeans and their products except for:
a) fully refined soybean oil and fat(*);
b) natural mixtures of tocopherols (E306), natural d-alpha tocopherol, natural d-alpha-tocopherol-acetate, natural d-alpha-tocopherol-succinate from soy;
c) phytosterols and phytosterols esters gained from vegetable oil from soy;
d) esters of plant stanols made from sterols from vegetable oil from soy.
7. Milk and its products (including lactose) except for:
a) whey used to production of alcoholic distillates, including ethyl alcohol of agricultural origin,
specifically: almonds (Amygdalus communis L.), common hazels (Corylus avellana), common walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.), Brazil nuts (Bertholletia excelsa), pistachio seeds (Pistacia vera), macadamia nuts (Macadamia ternifolia)
and their products, except for nuts used for production of alcoholic distillates, including ethyl alcohol of agricultural origin.
9. Celery and its products
10. Mustard and its products
11. Seeds of sezame and its products
12. Sulphur dioxide and sulphites
in concentrations higher than 10 mg/kg or 10mg/l, expressed as overall SO that is calculated for 2 products for direct consumption or to consumption after reconstituting according to instructions of producer
13. Lupines and its products
14. Mollusc and their products
(*) and products from them, as long as processing, through which they went, do not raise the level of allergenicity that is set by office for the respective basic product