1. Eggs and egg-based products
2. Milk and milk-based products (including lactose), except: a. whey used for making alcoholic distillates, including agricultural ethyl alcohol – b. lactitol.
3. Peanuts and peanut-based products
4.Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and derived products, except: a. glucose syrups, including dextrose – b. wheat-based maltodextrins – c. barley-based glucose syrups
Cereals used for making alcoholic distillates, including agricultural ethyl alcohol
5. Fish and fish-based products, except: a. fish gelatin used as a carrier for vitamin or carotenoid preparations – b. fish gelatin or isinglass used as a clarifying agent in beer and wine
6.Crustaceans and crustacean-based products
7. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used for making alcoholic distillates, including agricultural ethyl alcohol.
8. Soybeans and soybean-based products, except: a. fully refined soybean oil and fat – b. natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources – c. vegetable oils derived from phytosterols and phytosterol esters from soybean sources – d. plant stanol ester produced from vegetable oil sterols from soybean sources
9. Celery and celery-based products
10. Lupins and lupin-based products
11. Molluscs and mollusc-based products
12. Mustard and mustard-based products
13. Sesame seeds and sesame seed-based products
14. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for products as proposed, ready for consumption or reconstituted according to the manufacturers’ instructions.