Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:

• (a) wheat based glucose syrups including dextrose (see footnote 1 below);
• (b) wheat based maltodextrins (see footnote 1 below);
• (c) glucose syrups based on barley;
• (d) cereals used for making distillates including ethyl alcohol of agricultural origin.

Fish, and products thereof, except:

• (a) fish gelatine used as a carrier for vitamin or carotenoid preparations;
• (b) fish gelatine or Isinglass used as a fining agent in beer and wine.

Soybeans, and products thereof, except:

• (a) fully refined soybean oil and fat (see footnote 1 below);
• (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources;
• (c) vegetable oils derived phytosterols and phytosterol esters from soybean sources;
• (d) plant stanol ester produced from vegetable oil sterols from soybean sources.

Milk and products thereof (including lactose), except:

• (a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin;
• (b) lactitol.

Nuts, namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoiesis (Wangenh.) K.Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and products thereof, except for:

• nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin..

Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers;

Molluscs and products thereof.

Annex II