04 · The 14 groups of substances causing allergies or intolerances

4. The 14 groups of substances causing allergies or intolerances

Annex II of Regulation (EU) 1169/2011 establishes 14 groups of substances or products causing allergies or intolerances:

1. Cereals containing gluten

Wheat, rye, barley, oats, spelt, khorasan wheat and their hybrid varieties, as well as derived products, subject to the exceptions established by law.

2. Crustaceans

Shrimp, prawns, crabs, lobsters, Norway lobsters and other crustacean products.

3. Eggs

Eggs and egg products. They may be found in mayonnaise, pasta, bakery products, sauces and other preparations.

4. Fish

Fish and fish products. Fish may also be present in certain sauces and prepared foods.

5. Peanuts

Peanuts and peanut-derived products, including certain pastes, flours and preparations.

6. Soybeans

Soybeans and soybean products, subject to the exceptions established in Annex II.

7. Milk

Milk and milk products, including certain derivatives such as butter, cheese, cream and yoghurt, subject to the applicable exceptions.

8. Nuts

Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and other nuts listed in Annex II.

9. Celery

Celery and celery products. It may be found in stocks, sauces, prepared foods and seasonings.

10. Mustard

Mustard and mustard products. It may be found in sauces, dressings, marinades and prepared foods.

11. Sesame seeds

Sesame and sesame products, such as seeds, tahini and certain breads and preparations.

12. Sulphur dioxide and sulphites

When present above the legally established threshold: more than 10 mg/kg or 10 mg/l, expressed as total SO₂, as applicable.

13. Lupin

Lupin and lupin products. They may be found in flours and certain bakery and pasta products.

14. Molluscs

Molluscs and mollusc products, such as mussels, clams, oysters, cockles, snails and others.