INFORMATION FOR CLIENTS - LIST OF FOOD ALLERGENS
(Under Regulation 1169/11 - Legislative Decree 109/92, 88/2009, as amended)
Dear customer, the food on the market often contain allergenic ingredients that can cause violent reactions in susceptible persons. They are shown in the list below the allergens that you might find in some of our food. The staff are still available to you, please report any known allergies.
Food allergens
1. Cereals containing gluten (ie wheat, rye, barley, oats, spelled, kamut or their hybridised strains) and products derivatives, except:
a) glucose syrups made from wheat, including dextrose, and related products, as long as the process does not immediately increase the level of allergenicity assessed by the EFSA for the relevant product from which they originated;
b) maltodextrin wheat based products and derivatives, as long as the process does not immediately increase the level of allergenicity assessed by the EFSA for the relevant product from which they originated;
c) glucose syrups based on barley;
d) cereals used for making distillates or alcohol of agricultural origin for spirit drinks and other alcoholic beverages.
2. Crustaceans and products derivatives
3. Eggs and derivatives.
4. Fish and products thereof, except:
a) fish gelatine used as carrier for vitamin or carotenoid preparations;
b) gelatine or Isinglass used as fining agent in beer and wine.
5 Peanuts and products thereof.
6. Soybeans and products derivatives, except:
a) oil and fat soy and refined products, as long as the process does not immediately increase the level of allergenicita` assessed by the EFSA for the relevant product from which they originated;
b) natural mixed tocopherols (E306), tocopherol D-alpha tocopherol, natural Dalfa natural, natural D- alpha tocopherol succinate from soybean;
c) vegetable oils derived phytosterols and phytosterol esters from soybean sources;
d) plant stanol ester produced from vegetable oil sterols from soybean.
7. Milk and milk products, including lactose, except:
a) whey used for making distillates or alcohol of agricultural origin for spirit drinks and other alcoholic beverages;
b) lactitol.
8. Nuts, ie almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans (Carya illinoiesis (Wangenh) K. Koch) Brazil nuts (Brazil nut), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia) and products thereof, except for nuts used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages.
9. Celery and products derivatives
10. Mustard and products derivatives.
11. Sesame seeds and products derivatives
12. Sulphur dioxide and sulphites at concentrations above 10 mg / kg or 10 mg / liter expressed as SO2.
13. Lupin and products derivatives.
14. Molluscs and products derivatives.