Information about Allergens

Les principaux allergènes alimentaires

ALLERGENS DECLARATION

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  Lupins and lupine-based products.

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  Celery and derived products.

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  Peanuts and peanut-based products.

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  Cereals that contain gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybrid varieties and derivative products.

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  Crustaceans and crustacean-based products.

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  Nuts, that is: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachio, macadamia nuts or Australia nuts and derivative products.

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  Eggs and egg-based products.

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  Milk and its derivatives (including lactose).

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  Shellfish and shellfish-based products.

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  Mustard and derived products.

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  Fish and fish-based products.

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  Soy and soy-based products.

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  Sesame seeds and products based on sesame seeds.

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  Sulfur dioxide and sulfites in concentrations greater than 10 mg/kg or 10 mg/liter in terms of total SO2, for products ready for consumption or reconstituted according to the manufacturer’s instructions.

How food allergens should be labeled

• In packaged foods, the information on allergens must appear in the list of ingredients, and must be highlighted by a different typeface from the rest of the list of ingredients (font, style, background color…). Example. Ingredients: Wheat flour, emulsifier (soy lecithin), sunflower oil, salt.

• If there is no list of ingredients, the mention “contains” should be included followed by the substance that causes allergies or intolerances. Example. “contains sulfites”.
• It will not be necessary to indicate the allergens in those cases in which the name of the food clearly refers to the substance or product that causes the allergy or intolerance. Example: cheese, yogurt, soy drink, rye bread…
• Warning messages can be placed on the label about the unintended presence of allergens in the food, due to cross-contamination. So you can read “may contain” followed by the substance that causes the allergy or intolerance. Example: “may contain traces of milk, egg”.