SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES

1. CEREALS CONTAINING GLUTEN, NAMELY: WHEAT, RYE,
   BARLEY, OATS, SPELT (DINKEL WHEAT), KAMUT
   (KHORASAN WHEAT) OR THEIR HYBRID VARIETIES AND
   PRODUCTS THEREOF, EXCEPT:
   A) WHEAT-BASED GLUCOSE SYRUP, INCLUDING DEXTROSE;
   B) WHEAT-BASED MALTODEXTRINS;
   C) BARLEY-BASED GLUCOSE SYRUPS;
   D) CEREALS USED FOR MAKING ALCOHOLIC DISTILLATES
   INCLUDING ETHYL ALCOHOL OF AGRICULTURAL ORIGIN.
2. CRUSTACEANS AND PRODUCTS THEREOF.
3. EGGS AND PRODUCTS THEREOF.
4. FISH AND PRODUCTS THEREOF, WITH THE EXCEPTION OF:
   A) FISH GELATIN USED AS CARRIER FOR VITAMINS OR CAROTENOID
   PREPARATIONS;
   B) FISH GELATIN OR ISINGLASS USED AS FINING AGENT
   IN BEER AND WINE.
5. PEANUTS AND PRODUCTS THEREOF.
6. SOYBEANS AND PRODUCTS THEREOF, EXCEPT:
   A) FULLY REFINED SOYBEAN OIL AND FAT;
   B) NATURAL MIXED TOCOPHEROLS (E306), NATURAL
   D-ALPHA TOCOPHEROL, NATURAL D-ALPHA TOCOPHEROL
   ACETATE, NATURAL D-ALPHA TOCOPHEROL SUCCINATE
   FROM SOYBEAN SOURCES;
   C) PHYTOSTEROLS AND PHYTOSTEROL ESTERS FROM VEGETABLE
   OILS DERIVED FROM SOYBEAN SOURCES;
   D) PLANT STANOL ESTER PRODUCED FROM VEGETABLE OIL
   STEROLS FROM SOYBEAN SOURCES
7. MILK AND PRODUCTS THEREOF (INCLUDING LACTOSE),
   EXCEPT:
   A) WHEY USED FOR MAKING ALCOHOLIC DISTILLATES INCLUDING
   ETHYL ALCOHOL OF AGRICULTURAL ORIGIN;
   B) LACTITOL.
8. NUTS, NAMELY ALMONDS (AMYGDALUS COMMUNIS L.),
   HAZELNUTS (CORYLUS AVELLANA), WALNUTS (JUGLANS
   REGIA), CASHEW (ANACARDIUM OCCIDENTALE), PECAN
   NUTS (CARYA ILLINOIESIS (WANGENH.) K. KOCH), BRAZIL
   NUTS ( BERTHOLLETIA EXCELSA), PISTACHIO NUTS (PISTACIA
   VERA), MACADAMIA NUTS AND QUEENSLAND NUTS (MACADAMIA
   TERNIFOLIA) AND PRODUCTS THEREOF, EXCEPT FOR
   NUTS USED FOR MAKING ALCOHOLIC DISTILLATES INCLUDING
   ETHYL ALCOHOL OF AGRICULTURAL ORIGIN.
9. MUSTARD AND PRODUCTS THEREOF.
10. SESAME SEEDS AND PRODUCTS THEREOF.
11. MOLLUSCS AND PRODUCTS THEREOF.