INFORMATION

Food allergy
It is an immune response of the human body to specific proteins which are normally not dangerous. Such proteins are called allergens. Symptoms may include upset stomach, skin rashes, eczema, skin or mouth itchiness, swelling or trouble breathing.

Food intolerance
It is the condition in which the human body cannot absorb the nutrients of certain foods. Symptoms may include abdominal cramps, bloating and diarrhoea.

Coeliac disease
Coeliac disease is a digestive condition caused by gluten intolerance. Coeliac people must remove gluten from their diet. Symptoms include bloating, nausea, headaches, skin rashes and weight loss.

The list of substances and products which, according to regulation (EU) 1169/2011 on the provision of food information to consumers (Annex ΙΙ), must be obligatorily indicated on the food labelling because of their allergenic effect, includes the following 14 substances and products:

SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, namely: wheat (such as spelt or kamut), rye, barley, oats, or their hybridised strains, and products thereof, except:
(a) wheat based glucose syrups including dextrose, 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 Authority for the relevant product from which they originated;
(b) wheat based maltodextrins, 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 Authority for the relevant product from which they originated;
(c) glucose syrups based on barley;
(d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin;

2. Crustaceans and products thereof;

3. Eggs and products thereof;

4. Fish and products thereof, except:
(a) fish gelatine used as carrier for vitamin or carotenoid preparations;
(b) fish gelatine or Isinglass used as fining agent in beer and wine;

5. Peanuts and products thereof;

6. Soybeans and products thereof, except:
(a) fully refined soybean oil and fat, 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 Authority for the relevant product from which they originated;
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and 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;

7. Milk and products thereof (including lactose), except:
(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin;
(b) lactitol;

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin;

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 the 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.