ALLERGEN INFORMATION

1-PEANUTS AND DERIVATIVES
The main sources of allergens are derived products such as peanut oil, peanut butter, peanut flour, and peanut milk used as ingredients in creams, snacks, nougats, etc.

2- SHELLFISH
The proteins from shrimp, prawns, langoustines, crabs, lobsters, and crayfish are considered allergens. Of course, one should also avoid products that contain derivatives from crustaceans

3- TREE NUTS
Namely almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts, and all products derived from them, except those used in the production of alcoholic distillates

4- GLUTEN
All cereals containing gluten, such as wheat, rye, barley, oats, farro, and kamut, are considered allergens. This list also includes their hybridized strains and derivative products.

5-MILK AND DERIVATIVES
Products containing milk or lactose, except whey used in the production of alcoholic spirits and lactitol, are considered allergens.

6-LUPIN
Present in numerous vegan food items, lupin is utilized in roasts, salamis, flours, and similar products. These items leverage the legume as a foundation due to its high protein content.

7 MOLLUSCS
Found in dishes featuring spider crab, mantis shrimp, scallop, date mussel, bean clam, warty venus, sea snail, mussel, muricid snail, oyster, limpet, sea truffle, wedge shell, and clams, or in their derivatives.

8- MUSTARD
An allergen that can be found among the main ingredients in sauces and condiments, especially in mustard.

9-FISH
Allergy can occur for all types of fish and their derived products, except for fish gelatin used as a support for vitamin preparations or as a clarifying agent in beer and wine.

10-CELERY
Present in pieces or derivative products such as soup preparations, sauces, and vegetable concentrates.

11-SESAME
Whole seeds are often used in bread preparation, but traces of sesame are sometimes found in certain types of flour.

12-SULPHUR DIOXIDE
Only if in concentrations exceeding 10 mg/kg or 10 mg/l expressed as SO2 (used as preservatives) are found in canned fish products, pickled foods, oil-preserved foods, and brined products, jams, vinegar, dried mushrooms, non-alcoholic beverages, and fruit juices.

13-SOY
Allergenic proteins are present in all soy-based products, except refined soybean oil and fat, mixed natural tocopherols, natural D-alpha tocopherol, natural D-alpha tocopheryl acetate, natural D-alpha tocopheryl succinate-based on soy, vegetable oils derived from phytosterols and soy-based phytosterol esters, vegetable stanol esters produced from vegetable oil sterols based on soy.

14-EGGS
Considered allergenic both cooked and raw, and also present in derived products such as egg pasta, cookies, cakes, omelets, mayonnaise, creams, breaded foods, casseroles, etc.