Spanish Ley on Allergenic Food
We provide from the HORECA channel all the information you need to customize your menu and inform customers about ingredients contained in foods or additives.
There are 14 groups from keep mostly under control:
CEREALS THAT CONTAIN GLUTEN, such as wheat, rye, barley, oats, spelt, kamut
SHELLFISH AND SHELLFISH PRODUCTS
EGGS AND EGGS PRODUCTS
FISH AND FISH PRODUCTS
PEANUTS AND PEANUT PRODUCTS
SOY AND ITS DERIVATIVES
MILK AND ITS DERIVATIVES (including lactose)
FRUITS WITH NUTS including almonds, hazelnuts, walnuts, cashews, Pecans nuts, Brazil nuts, pistachios, macadamia nuts or Australian and derivatives
CELERY AND ITS DERIVATIVES
MUSTARD AND ITS DERIVATIVES
GRAINS OF SESAME AND WHEAT-BASED PRODUCTS, SESAME SEEDS
SULPHUR DIOXIDE AND SULPHITES AT CONCENTRATIONS higher than 10 mg/kg or 10 mg/l
LUPINS AND LUPIN PRODUCTS
SHELLFISH AND SHELLFISH PRODUCTS
Thanks to our relationships with our customers, we noticed that most people aren't even aware of the existence of legislation, not to mention that many activities have already adapted their menus. For this reason we want to present different opportunities that arise, since to readjust the menus you might decide to redesign the image or simply set it to the new legal requirements.
