List of Allergenic Ingredients That Must Be Labelled

Directive 2007/68/EC (changes in food labelling directive 2000/13/EC attachment IIIa) regulates the current labelling of allergens in food. These “substances or products causing allergies or intolerances” are also found in Annex II of the new regulation on the provision of food information to consumers (Regulation [EC] No. 1169/2011). There are labelling exceptions listed in the regulation.

Mandatory labelling of substances/products causing allergies/intolerances

  • Cereals containing gluten (i. e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains)and products thereof
  • Crustaceans and products thereof
  • Eggs and products thereof*
  • Fish and products thereof
  • Peanuts and products thereof
  • Sojabeans and products thereof
  • Milk and products thereof (including lactose)*
  • Nuts i.e. almond,(Amygdalus communis L.), hazelnut (Corylus avellana), walnut (Juglans regia), cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis), brazil nut (Bertholletia excelsa), pistachio nut (Pistacia vera), macadamia nut und Queensland nut (Macadamia ternifolia) and products thereof
  • Celery and products thereof
  • Mustard and products thereof
  • Sesame seeds and products thereof
  • Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/l, expressed as SO2.
  • Lupine and products thereof
  • Molluscs and products thereof

* Egg and casein in wine

Egg albumin and (egg) lysozyme as well as casein are used to aid wine clarification. Up until June 30th, 2012 these additives were excluded from the duty of declaration as specified in directive 2005/26. Wines that were labelled / offered for sale prior to this date may still be sold until stocks are exhausted.

All newer wines treated with these additives must declare these allergens as an ingredient. However, the German Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) is of the opinion that this duty of declaration shall be waived if the substances cannot be detected in the final product (i.e. in the ready-to-sell wine).