Allergens
Food allergies and intolerances
Food intolerances
Food Allergen Information
Food allergens are substances present in certain foods or ingredients that may cause adverse reactions in sensitive individuals, commonly known as food allergies.
According to EU Regulation No. 1169/2011, there are 14 allergen categories that must be clearly declared:
- Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), except for:
- Wheat-based glucose syrups (including dextrose)
- Wheat-based maltodextrins
- Barley-based glucose syrups
- Cereals used for alcoholic distillates
- Crustaceans and derived products
- Eggs and egg products
- Fish and fish products
- Peanuts and peanut products
- Soybeans and soy products
- Milk and lactose (including lactose)
- Nuts (almonds, hazelnuts, walnuts, cashews, pistachios, pecans, Brazil nuts, macadamia nuts, Queensland nuts), except those used for distillates
- Celery and celery products
- Mustard and mustard products
- Sesame seeds and sesame products
- Sulphur dioxide/sulphites (>10 mg/kg or 10 mg/L expressed as SO₂)
- Lupin and lupin products
- Molluscs and mollusc products
Obligations for Food Businesses
In the food sector, it is essential to manage allergens correctly to prevent health risks for customers.
Allergen management is part of the HACCP manual and must be carefully planned in the self-control plan. The following steps are required:
- Analyze the entire production process, from formulation to final use
- Pay attention to cross-contamination
- Request detailed technical data sheets from suppliers
- Assess risks related to product traceability
Equipment must ensure optimal hygienic conditions, be easy to sanitize, and have no hard-to-clean areas.
Customer Communication
It is mandatory to inform consumers about allergens present in food products.
The communication methods may vary depending on the product type:
- Labels for pre-packaged products
- Information sheets for loose/unpackaged products
- Signage or menu indications for food service establishments
Clarity and transparency are essential to ensure customer safety.
LIST OF ALLERGENS
Cereals containing gluten: wheat, rye, barley, oats, spelt, kamut, and their derivatives.
All crustaceans, including marine and freshwater species such as shrimp, lobster, crab, langoustine, hermit crab, and similar.
All products containing eggs, even in minimal amounts. Common examples: mayonnaise, omelets, emulsifiers, egg pasta, cookies, cakes (including savory), ice cream, and custards.
Includes derivatives—any food products containing fish, even in small percentages.
Packaged snacks, spreads, and condiments that may contain traces.
Soy milk, tofu, noodles, etc.
Yogurt, cookies, cakes, ice cream, creams, and any product containing milk.
All products containing: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, macadamia nuts, and pistachios.
Present in whole pieces or in soup mixes, sauces, and vegetable concentrates.
Found in sauces and condiments, especially mustard-based products.
Besides whole seeds (e.g., in bread), traces may occur in some flours.
Sulphur dioxide and sulphites (>10mg/kg or 10mg/L as SO₂). Used as preservatives in: Canned fish, pickled/brined foods, Jams, vinegar, dried mushrooms, Soft drinks and fruit juices
Common in vegan foods (e.g., roasts, deli slices, flour) made from this protein-rich legume.
Including but not limited to: scallops, razor clams, cockles, mussels, oysters, abalone, whelks, and Venus clams.
Prepared with ingredients frozen at source.
Deep-Frozen (for raw consumption)
Fish intended to be eaten raw or semi-raw has undergone preventive treatment per EU Regulation 853/2004, Annex III, Section VIII, Chapter 3, Letter D, Point 3.