1. WHEAT-BASED GLUCOSE SYRUPS;
2. WHEAT-BASED MALTODEXTRINS (*);
3. CEREALS USED IN THE MANUFACTURE OF ALCOHOLIC DISTILLATES, INCLUDING ETHYL ALCOHOL OF AGRICULTURAL ORIGIN.

4. FISH AND FISH PRODUCTS, EXCEPT:

1. FISH GELATINE USED AS A CARRIER FOR VITAMIN OR CAROTENOID PREPARATIONS;
2. GELATINE OR ISINGLASS USED AS A CLARIFYING AGENT IN BEER AND WINE.

5. PEANUTS AND PEANUT PRODUCTS.

6. SOYA AND SOYA PRODUCTS, EXCEPT:

1. REFINED SOYA OIL AND FAT (*);
2. MIXED AND NATURAL TOCOPHEROLS (E306). NATURAL D-ALPHA TOCOPHEROL, NATURAL D-ALPHA TOCOPHEROL ACETATE, NATURAL D-ALPHA TOCOPHEROL SUCCINATE FROM SOYBEAN SOURCES;
3. VEGETABLE OILS DERIVED FROM SOY-BASED PHYTOSTEROL ESTERS;
4. PLANT STANOL ESTER PRODUCED FROM SOYBEAN-BASED VEGETABLE OIL STEROLS.

7. MILK AND MILK PRODUCTS (INCLUDING LACTOSE), EXCEPT:

1. WHEY USED FOR THE MANUFACTURE OF ALCOHOLIC DISTILLATES, INCLUDING ETHYL ALCOHOL OF AGRICULTURAL ORIGIN;
2. LATTIOL.

8.NUTS, I.E.: ALMONDS (AMYGDALUS COMMUNIS L.), HAZELNUTS (CORYLUS AVELLANA), WALNUTS (JUGLAS REGIA), CASHEWS (ANACARDIUM OCCIDENTALE), PECANS (CARYA ILLINOINENSIS (WANGEHN.) K. KOCH], BRAZIL NUTS (BETHOLLETIA EXCELSA), PISTACHIO NUTS (PISTACIA VERA), MACADAMIA NUTS OR QUEENSLAND NUTS (MACADAMIA TERNIFOLIA), AND THEIR PRODUCTS, EXCEPT FOR NUTS USED FOR THE MANUFACTURE OF ALCOHOLIC DISTILLATES, INCLUDING ETHYL ALCOHOL OF AGRICULTURAL ORIGIN.

9. CELERY AND CELERY PRODUCTS.

10. MUSTARD AND MUSTARD PRODUCTS.

11. SESAME SEEDS AND SESAME SEED PRODUCTS.

12. SULPHUR DIOXIDE AND SULPHITES IN CONCENTRATIONS EXCEEDING 10 MG/KG OR 10 MG/L IN TERMS OF SO₂, TOTAL TO BE CALCULATED FOR PRODUCTS AS PROPOSED READY FOR CONSUMPTION OR RECONSTITUTED ACCORDING TO MANUFACTURERS' INSTRUCTIONS.

13. LUPINS AND LUPIN PRODUCTS.

14. MOLLUSCS AND MOLLUSC PRODUCTS.

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(*) AND DERIVED PRODUCTS, INSOFAR AS THE PROCESSING THEY HAVE UNDERGONE IS NOT LIKELY TO RAISE THE LEVEL OF ALLERGY ASSESSED BY THE AUTHORITY FOR THE BASIC PRODUCT FROM WHICH THEY ARE DERIVED

WE THEREFORE ASK FOR YOUR UTMOST COOPERATION IN MAKING KNOWN TO THE STAFF THE PRESENCE OF ANY FOOD INTOLERANCE OR ALLERGY YOU MAY HAVE. WE ARE ALSO ALWAYS AVAILABLE FOR FURTHER CLARIFICATION AND EXPLANATION.

Substances or products causing allergies or intolerances

1. CEREALS CONTAINING GLUTEN, I.E. WHEAT (SPELT AND KHORASAN WHEAT), RYE, BARLEY, OATS OR THEIR HYBRIDISED STRAINS AND PRODUCTS THEREOF, EXCEPT:

2. CRUSTACEANS AND CRUSTACEAN PRODUCTS.

3. EGGS AND EGG PRODUCTS.

4. FISH AND FISH PRODUCTS, EXCEPT:

5. PEANUTS AND PEANUT PRODUCTS.

6. SOYA AND SOYA PRODUCTS, EXCEPT:

7. MILK AND MILK PRODUCTS (INCLUDING LACTOSE), EXCEPT:

9. CELERY AND CELERY PRODUCTS.

10. MUSTARD AND MUSTARD PRODUCTS.

11. SESAME SEEDS AND SESAME SEED PRODUCTS.

12. SULPHUR DIOXIDE AND SULPHITES IN CONCENTRATIONS EXCEEDING 10 MG/KG OR 10 MG/L IN TERMS OF SO₂, TOTAL TO BE CALCULATED FOR PRODUCTS AS PROPOSED READY FOR CONSUMPTION OR RECONSTITUTED ACCORDING TO MANUFACTURERS' INSTRUCTIONS.

13. LUPINS AND LUPIN PRODUCTS.

14. MOLLUSCS AND MOLLUSC PRODUCTS.

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Substances or products causing allergies or intolerances

1. CEREALS CONTAINING GLUTEN, I.E. WHEAT (SPELT AND KHORASAN WHEAT), RYE, BARLEY, OATS OR THEIR HYBRIDISED STRAINS AND PRODUCTS THEREOF, EXCEPT:

2. CRUSTACEANS AND CRUSTACEAN PRODUCTS.

3. EGGS AND EGG PRODUCTS.

4. FISH AND FISH PRODUCTS, EXCEPT:

5. PEANUTS AND PEANUT PRODUCTS.

6. SOYA AND SOYA PRODUCTS, EXCEPT:

7. MILK AND MILK PRODUCTS (INCLUDING LACTOSE), EXCEPT:

9. CELERY AND CELERY PRODUCTS.

10. MUSTARD AND MUSTARD PRODUCTS.

11. SESAME SEEDS AND SESAME SEED PRODUCTS.

12. SULPHUR DIOXIDE AND SULPHITES IN CONCENTRATIONS EXCEEDING 10 MG/KG OR 10 MG/L IN TERMS OF SO2, TOTAL TO BE CALCULATED FOR PRODUCTS AS PROPOSED READY FOR CONSUMPTION OR RECONSTITUTED ACCORDING TO MANUFACTURERS' INSTRUCTIONS.

13. LUPINS AND LUPIN PRODUCTS.

14. MOLLUSCS AND MOLLUSC PRODUCTS.

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12. SULPHUR DIOXIDE AND SULPHITES IN CONCENTRATIONS EXCEEDING 10 MG/KG OR 10 MG/L IN TERMS OF SO₂, TOTAL TO BE CALCULATED FOR PRODUCTS AS PROPOSED READY FOR CONSUMPTION OR RECONSTITUTED ACCORDING TO MANUFACTURERS' INSTRUCTIONS.