INFORMATION FOR CUSTOMER

LIST OF FOOD ALLERGENS

(ai sensi del Reg 1169/11 – D. Lgs 109/92, 88/2009 e s.m.i.)

Dear Customer, commercial foods often contain allergenic ingredients that can cause violent reactions in predisposed people. The allergens that you may find in some of our foods are highlighted in the list below.
The staff is at your disposal, please report any known allergies.
Food allergens

1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and derived products, except:
a) wheat-based glucose syrups, including dextrose, and derived products, provided that the process undergone does not increase the level of allergenicity assessed by EFSA for the basic product from which they are derived;
b) wheat-based maltodextrins and derived products, provided that the process undergone does not increase the level of allergenicity assessed by EFSA for the basic product from which they are derived;
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 gelatine used as a carrier for vitamin or carotenoid preparations;
b) gelatine or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and products thereof.

6. Soya and products thereof, except:
a) refined soya oil and fat and products thereof, provided that the process undergone 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 acetate tocopherol, natural D-alpha tocopherol succinate from soybeans;
c) vegetable oils derived from phytosterols and phytosterol esters from soybeans;
(d) plant stanol ester produced from soya-based vegetable oil sterols.

7. Milk and milk products, including lactose, except:
a) whey used for the manufacture of distillates or ethyl alcohol of agricultural origin for liqueurs and other alcoholic beverages;
b) lactitol.

8. Nuts, namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans (Carya illinoiesis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia) and products thereof, except nuts used for the manufacture of distillates or ethyl alcohol of agricultural origin for liqueurs and other alcoholic beverages.

9. Celery and products thereof.

10. Mustard and derived products.

11. Sesame seeds and derived products.

12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/l expressed as SO2.

13. Lupins and derived products.

14. Molluscs and derived products.

Reggio Calabria 01/09/2023