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A Gluten, B Crustaceans, C Egg, D Fish, E Peanuts, F Soy, G Milk or Lactose, H Tree Nuts, L Celery, M Mustard, N Sesame, O Sulfites, P Lupin, R Mollusks, S Soy Lecithin
A designation is made if the specified substances or products made from them are present as an ingredient in the final product. The labeling of the 14 main allergens is carried out in accordance with legal regulations (EU Food Information Regulation 1169/2011). Additionally, there are other substances that may trigger food allergies or intolerances. Cross-contamination: Despite careful preparation, traces of substances used in the kitchen during the production process may be present.