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For market reasons, some fish and vegetables may sometimes be substituted for others. Furthermore, the preparations

When raw, they undergo a preventive cleaning treatment using vacuum packing and chilling to -20°C in compliance with

to the requirements of Regulation (EC) 853/2004, Annex III, Section VII, Chapter 3, Letter d, Point 3.

ALLERGENS

1. Cereals containing gluten,

i.e.: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and products thereof, except:

a. wheat-based glucose syrups, including dextrose 1;

b. wheat-based maltodextrins 1;

c. barley-based glucose syrups;

d. cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and products thereof.

3. Eggs and egg products.

4. Fish and fish products,

except: a. fish gelatin used as a carrier for vitamin preparations in wine.

5. Peanuts and peanut products.

6. Soy and soy products,

except: a. refined soya oil and fat 1; b. natural mixed tocopherols (E306), natural D-alpha tocopherol, tocopherol

Natural D-alpha acetate, natural D-alpha tocopherol succinate from soy; c. vegetable oils derived from phytosteols

and soy-based phytosteol esters d. Plant stanol ester produced from soy-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. lactitol.

8. Nuts,

namely: almonds (Amygdalus communis Li), hazelnuts (Corylus avellana), walnuts (Juglans regia), walnuts

cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenhi) Ki Koch], Brazil nuts

(Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia),

and their products, except for nuts used for the manufacture of alcoholic distillates, including alcohol

ethyl of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard-based products.

11. Sesame seeds and sesame seed products.

12. Sulfur dioxide and sulphites,

in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for the products so

as proposed ready for consumption or reconstituted in accordance with the manufacturers' instructions.

13. Lupins and lupin-based products.

14. Molluscs and mollusc products.

1And derivative products, to the extent that the transformation they have undergone is not capable of raising the level

of allergenicity assessed by the Authority for the basic product from which they are derived.