Allergen free

Allergens are ingredients that can give rise to allergic reactions and include: cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products derived from them; crustaceans and shellfish-based products; eggs and egg-based products; fish and seafood; peanuts and peanut-based products; soy and soy-based products; milk and milk-based products (including lactose); nuts; celery and celery-based products; mustard and mustard-based products; sesame seeds and products based on sesame seeds; sulphur dioxide and sulphites at concentrations above 10 mg/kg or 10 mg/l as SO2; lupines and lupine-based products; molluscs and products made from shellfish.

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    Andrea Pelatti