Menu

Gluten – 1 (cereals, wheat, rye, barley, oats, spelt, kamut, including their hybridized derivatives) 

Shellfish and derivatives – 2 (sea and freshwater: shrimp, langoustines, crabs, and similar)

Eggs – 3 (eggs and products containing them: mayonnaise, emulsifiers, egg pasta) 

Fish and derivatives – 4 (food products containing fish, even in small percentages) 

Peanuts and derivatives – 5 (creams and dressings containing even small doses) 

Soy and derivatives – 6 (derived products like soy milk, tofu, soy noodles, and similar) 

Milk and derivatives – 7 (any product using milk: yogurt, cookies, cakes, ice cream, and various creams) 

Nuts and derivatives – 8 (almonds, hazelnuts, common walnuts, cashews, pecans, Brazil nuts, pistachios) 

Celery and derivatives – 9 (both in pieces and within preparations for soups, sauces, and vegetable concentrates) 

Mustard and derivatives – 10 (found in sauces and dressings, especially in mustard)

Sesame seeds and derivatives – 11 (whole seeds used for bread, flours containing it in minimal percentage) 

Sulfur dioxide and sulfites – 12 (sulfur dioxide and sulfites in concentrations higher than 10 mg/kg or 10 mg/l expressed as SO2 – used as preservatives, we can find them in: preserved fish products, in pickled, oil-preserved, and brined foods, in jams, vinegar, dried mushrooms, and in non-alcoholic beverages and fruit juices) 

Lupin and derivatives – 13 (present in vegan foods in the form of: roasts, mini sausages, flours, and similar) 

Molluscs and derivatives – 14 (scallop, razor shell, scallop, mussel, oyster, limpet, clam, tellina, etc.)