Transcription of ALLERGENS
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ALLERGENS
ALLERGENS . The EU Food Information for Consumers Regulation outlines 14 ALLERGENS (and products of them) that must be labelled or indicated as being present in foods. It is usual practice for special dietary menus to be in place or allergy tables to show which meals contain which allergenic ingredients. These are: CEREALS CONTAINING MUSTARD CRUSTACEANS MILK. GLUTEN (wheat, rye, barley, (prawns, crabs, lobster, (including lactose). oats, spelt or khorasan) crayfish). PEANUTS MOLLUSCS FISH SULPHUR DIOXIDE. (clams, mussels, whelks, oysters, snails and squid). CELERY EGGS SESAME SEEDS NUTS. (including celeriac) (almonds, hazelnuts, walnuts, cashew, pecan, Brazil, pistachio, macadamia). LUPIN SOYBEANS. ALLERGENS and the food products they are commonly found in. 1 Cereals containing gluten Such as: wheat (all forms, including durum, semolina, spelt, kamut, wincorn and faro), barley rye, oat, malt, couscous. Found in: bread, baked goods, baking mixes, pasta, breadcrumbs, crackers, beer, malt coffee, muesli mixes, gluten-based additives, spreads, seasonings and condiments, sauces, chocolate bars, drinks containing cocoa, surimi, hydrolysed wheat protein.
Found in: tree nut oil, marzipan, nougat, nut extracts, paste or butters, chocolate and chocolate spreads, vegetarian dishes, salads and dressings, marinades, mortadella (may contain pistachios), cereals and crackers. Each type of nut must be separately identified. It is also good practice to add ‘nut’ in brackets if it is not
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