Frequently asked questions

Allergens are proteins that can trigger allergic reactions. The European Union has determined that the 14 food allergens that cause the most hypersensitivity reactions must be listed on the label.

The European labeling directive focuses on fourteen substances that can cause hypersensitivity reactions:

• Grains containing gluten (wheat, rye, barley, oats, spelt, khorasan wheat/kamut)
• Crustaceans
• Eggs
• Fish
• Peanuts
• Soy
• Milk (including lactose)
• Nuts (this means: almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, Brazil nuts, pistachios and macadamia nuts)
• Celery
• Mustard
• Sesame seed
• Sulfur dioxide and sulfite (at concentrations of more than 10 mg SO2 per kilo or liter)
• Lupine
• Molluscs