SCHEDULE Content to be inserted as Schedule AA1 to the Food Labelling Regulations 1996
Regulation 2(9)
1.	Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains),
	except:
	(a) wheat based glucose syrups including dextrose1;
	(b) wheat based maltodextrins1;
	(c) glucose syrups based on barley; and
	(d) cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages.
2.	Crustaceans.
3.	Eggs.
4.	Fish,
	except:
	(a) fish gelatine used as a carrier for vitamin or carotenoid preparations; and
	(b) fish gelatine or Isinglass used as a fining agent in beer and wine.
5.	Peanuts.
6.	Soybeans,
	except:
	(a) fully refined soybean oil and fat1;
	(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources;
	(c) vegetable oils derived phytosterols and phytosterol esters from soybean sources; and
	(d) plant stanol ester produced from vegetable oil sterols from soybean sources.
7.	Milk (including lactose),
	except:
	(a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages; and
	(b) lactitol.
8.	Nuts, i.e. almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoiesis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia),
	except:
	nuts used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages.
9.	Celery.
10.	Mustard.
11.	Sesame seeds.
12.	Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2.
13.	Lupin.
14.	Molluscs.
1 The exception only applies to products derived from these products in so far as the process they have undergone is not likely to increase the level of allergenicity assessed by the European Food Safety Authority for the relevant product from which they originated.	