LIST OF POTENTIAL ALLERGENS

1. Cereals containing gluten, namely: wheat, rye, barley, oats or their hybridised strains and products thereof, except:
   (a) wheat-based glucose syrup, including dextrose; b) maltodextrins ofwheat base; c) barley-based glucose syrup; (d) cereals used for production of alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Crustaceans products thereof. 3. Eggs and products thereof.
3. Fish and products thereof, except: a) fish gelatin used as a carrier of vitamins orcarotenoid preparations; (b) fish gelatin or fish glue used as an improving agent in beer and wine.
4. Peanuts and products at thereof. 6. Soybeancs and soya products thereof except:
   a) fully refined soya oil and fat; b) naturalmixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, naturaID-alpha tocopherol succinate from soy sources; c) phytosterols and phytosterol esters from vegetable oils,derived from soy sources; d) vegetable stanol ester produced from sterols of vegetable oils from soybean sources.
5. Milk and milk products thereof (including lactose) except: a) whey used for the production ofalcoholic
   distillates, including ethyl alcohol of agricultural origin; b) lactitol. 8. Nuts, namely: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nutsor Queensland walnuts and products thereof, excluding nuts used for the manufacture of alcoholic stills, including ethyl alcohol of agricultural origin.
6. Mustard and products thereof. 10. Sesame seed and products thereof. 11. Molluscs and products thereof.