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Spanish Ley on Allergenic Food

Spanish Lay on allergenic food, the EU puts the 1169/11 regulation, which obliges all restaurants to inform customers on ingredients found in foods.

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.

To get an estimate of the menu suited to your needs or for any further information please do not hesitate to contact us.

Tags: Fuerteventura,, role, alergenic, food

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