The European regulation has identified the 14 main food allergens, they are:

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1 CEREALS AND DERIVATIVES

All cereals containing gluten such as wheat, rye, barley, oats, spelt, kamut are considered allergens.

The list also extends to their hybridized strains and derivative products.

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2 CRUSTACEANS

Proteins from prawns, prawns, scampi, crabs, lobsters and lobsters are considered allergens.

Obviously, products that contain ingredients derived from shellfish should also be avoided.

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3 EGGS

Consider both cooked and raw allergens, and also if present in derived products such as: egg pasta, biscuits, cakes, omelettes, mayonnaise, creams, breaded foods, flans, etc.

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4 FISH

The allergy can occur for all types of fish and fish products, with the exception of fish gelatin used as a carrier for vitamin preparations or as a fining agent in beer and wine.

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5 PEANUTS

The main sources of allergens are derived products such as peanut oil, peanut butter, peanut flour, peanut milk used as an ingredient for creams, snacks, nougats, etc.

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6 SOY

Allergenic proteins are present in all soy products except: refined soybean oil and fat, natural mixed tocopherols, natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate a soy based, vegetable oils derived from phytosterols and soy based phytosterol esters, plant stanol ester produced from soy based vegetable oil sterols.

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7 MILK

Milk and products made from milk or lactose, with the exception of whey used for the manufacture of alcoholic distillates and lactiol.

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8 NUTS

Namely almonds, hazelnuts, walnuts, cashew nuts, pecans, brazil nuts, pistachios, macadamia nuts and all products derived therefrom,

except for those used for the manufacture of alcoholic distillates.

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9 CELERY

Whether it is present in pieces or in derived products such as preparations for soups, sauces and vegetable concentrates.

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10 MUSTARD

Allergen that can be found among the main ingredients of sauces and condiments and especially in mustard

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11 SESAME

Whole seeds are often used for the preparation of bread, but traces of sesame are often found in some types of flour;

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12 SULFUR DIOXIDE AND SULFITES

Only if in concentrations higher than 10 mg/kg or 10 mg/l expressed as SO2 (used as preservatives) are found in canned fish products, pickled foods, pickled and pickled foods, jams, vinegar, dried mushrooms , soft drinks and fruit juices.

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13 LUPINS

Now present in many vegan foods, in the form of roasts, salamis, flours and the like based on this legume, rich in protein

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14 MOLLUSCS

Present in dishes based on canestrello, razor clams, scallops, sea dates, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam, or in their derivatives.