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Sulfur dioxide and sulfites in concentrations exceeding 10 mg/kg or 10 mg/L expressed as SO2

Used as preservatives, we can find them in: canned fish products, pickled, oil-packed, and brined foods, jams, vinegar, dried mushrooms, non-alcoholic beverages, and fruit juices

Peanuts and derivatives

Packaged snacks, creams, and condiments containing even small amounts

Shellfish and derivatives

Both marine and freshwater species: shrimp, prawns, lobsters, crabs, hermit crabs, and similar

Tree nuts and derivatives

All products containing: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, Queensland nuts, and pistachios

Gluten

Cereals, wheat, rye, barley, oats, spelt, kamut, including hybrids, and derivatives

Milk and derivatives

Yogurt, cookies and cakes, ice cream and various creams. Every product containing milk

Lupin and derivatives

Present in many vegan foods now, in the form of roasts, sausages, flours, and similar products that have this legume as their base, rich in proteins

Shellfish and derivatives

Periwinkle, cockle, scallop, heart shell, date shell, bean shell, smooth clam, limpet, mussel, rock shell, oyster, limpet, sea truffle, tellina, and clam, etc

Fish and derivatives

Including derivatives, i.e., all food products that contain fish, even in small percentages

Celery and derivatives

Present in pieces but also in prepared soups, sauces, and vegetable concentrates

Sesame seeds and derivatives

"In addition to whole seeds used for bread, we can find traces in some types of flour

Mustard and derivatives

It can be found in sauces and condiments, especially in mustard

Soy and derivatives

Milk, tofu, spaghetti, etc

Eggs and derivatives

All products containing eggs, even in minimal amounts. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, cookies, savory cakes, ice cream, creams, and so on

First courses

Allergens