1. Cereals containing gluten,

ie: wheat, rye, barley, oats, spelt, kamut or their strains
Hybrids and derivative products, except:
(a) wheat-based glucose syrups, including dextrose (1);
(b) wheat-based maltodextrins (1);
(c) barley-based glucose syrups;
(d) grains used in the manufacture of alcoholic distillates, including ethyl alcohol of
agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and egg products.

4. Fish and fish products, except:

(a) Fish gelatin used as a carrier for vitamin or carotenoid preparations;
(b) gelatin or isinglass used as a clarifier in beer and wine.

5. Peanuts and peanut products.

6. Soybeans and soy products, except:

(a) refined soybean oil and fat (1);
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, tocopherol acetate
Natural soy-based D-alpha tocopherol succinate;
(c) vegetable oils derived from soybean-based tosterols and tosterol esters;
(d) Plant stanol ester produced from soybean-based vegetable oil sterols.

7. Milk and milk products (including lactose), except:

(a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of origin
agricultural;
(b) lactiol.

8. Nuts, namely:

almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in 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. Sulfur dioxide and sulfites.

in concentrations exceeding 10 mg/kg or 10 mg/liter in terms of total SO2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.13. Lupins and lupin products.

14. Shellfish and shellfish products.

(1) And derived products, to the extent that the processing they have undergone is not likely to elevate the level of allergenicity assessed by the Authority for the commodity from which they are derived.