Department of Food and Nutritional Sciences, The University of Reading
Food Labelling in the UK - A supporting material page |
For the purposes of the rules relating to substances causing allergies or intolerances, the following foods are specified in Annex II:
1 | Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:
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2 | Crustaceans and products thereof. |
3 | Eggs and products thereof. |
4 | Fish, and products thereof, except:
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5 | Peanuts and products thereof. |
6 | Soybeans, and products thereof, except:
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7 | Milk and products thereof (including lactose), except:
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8 | 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:
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9 | Celery and products thereof. |
10 | Mustard and products thereof. |
11 | Sesame seeds and products thereof. |
12 | 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; |
13 | Lupin and products thereof, |
14 | Molluscs and products thereof. Annex II |
(1) And the products thereof, in so far as the process that they have undergone is not likely to increase the level of allergenicity assessed by the European Food Safety Authority (EFSA) for the relevant product from which they originated.