Top 14 Food Allergens
Any food can be a potential allergen, however some foods are more often associated with food allergies.
More than 90% of food allergy cases are associated with 14 main allergens, the list of which is defined by Regulation (EU) No. (EFSA), and these allergens must be declared in the commercialization of food in the countries of the European Union.
According to this list, the following substances or products that cause allergies or intolerances are considered:
- Cereals containing gluten, namely: wheat, spelt, Khorasan wheat, rye, barley, oats
- Crustaceans
- Eggs
- Fish
- peanuts
- Soy
- Milk (including lactose)
- Nuts, namely: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia or Queensland nuts
- Celery
- Mustard
- Sesame seeds
- Sulfur dioxide and sulfites
- Lupine
- molluscs
Fidu products are free from all 14 allergens and their traces, being produced in its own and exclusive facilities, from raw material rigorously selected in order to guarantee the exemption of contamination by allergens.
Information based on publications by SPAIC, EFSA and Regulation (EU) No. 1169/2011.
