Allergan Index

1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats

2. Crustaceans for example prawns, crabs, lobster, crayfish

3. Eggs

4. Fish

5. Peanuts

6. Soybeans

7. Milk (including lactose)

8. Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts

9. Celery (including celeriac)

10. Mustard

11. Sesame 

12. Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit

13. Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta

14. Molluscs like, mussels, whelks, oysters, snails and squid