ANNEX II of EU Regulation 1169/2011
List of allergens
SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, i.e.: wheat, rye, barley, oats, spelt, kamut or their strains
   hybridized and derived products, except:
   (a) wheat-based glucose syrups, including dextrose (1);
   (b) wheat-based maltodextrin (1);
   (c) glucose syrups based on barley;
   (d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of
   Agricultural origin.
2. Crustaceans and crustacean products.
3. Eggs and egg products.
4. Fish and fish products, except:
   (a) fish gelatine used as a carrier for vitamin or carotenoid preparations;
   (b) gelatine or isinglass used as a fining agent in beer and wine.
5. Peanuts and peanut products.
6. Soybeans and soybean products, except:
   (a) refined soybean oil and fat (1);
   (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, tocopherol acetate
   Natural D-alpha, natural soy-based D-alpha tocopherol succinate;
   (c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
   (d) Plant stanol ester produced from soybean-based vegetable oil sterols.
7. Milk and milk-based products (including lactose), except:
   (a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol
   of agricultural origin;
   (b) milk.
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus
   avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans
   [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios
   (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their
   products, except for nuts used for the manufacture of alcoholic distillates,
   including ethyl alcohol of agricultural origin.
9. Celery and celery products.
10. Mustard and mustard products.
11. Sesame seeds and sesame seed products.
12. Sulphur dioxide and sulphites in concentrations above 10 mg/kg or 10 mg/litre in
    terms of total SO2 to be calculated for ready-to-eat products as proposed, or
    reconstituted in accordance with the manufacturers’ instructions.
13. Lupin and lupin products.
14. Molluscs and shellfish products.
    (1) And derived products, in so far as the processing they have undergone is not likely to
    raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.