1 Cereals containing gluten, so: wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derivative products, exept:
a) wheat-based glucose syrups, including dextrose (1); bl wheat-based maltodextrins (1);
c) barley-based glucose syrups;
a) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2 Shellfish and shellfish 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) gelatine or isinglass used as fining agent in beer and wine.
5 Peanuts and peanut products.
6 Soy and soy products, except:
a) 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 soy;
c) vegetable oils derived from phytosterols and soy-based phytosterol 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 agricultural origin;
b) lactiol.
8 Nuts, that means: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), nuts [Qualans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (BerthoUetia excelsa), pistachios (Pistada vera), macadamia nuts o Queensland nuts (Macadamta temifolia) and products thereof, except for nuts used for making 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 sulphites in concentrations higher than 10 mg/kg or 10 mg liter in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted according to the manufacturers’ instructions.
13 Lupins and lupine-based products.
14 Clams and Clams products.

(I) And derivative products, to the extent that the transformation they have undergone is not likely to raise the level of allergens assessed by the Authority for the basic product from which they are derived.