Depending on their activity, food allergens have a direct impact on the health of hypersensitive consumers. On average in Europe, this affects about 5-6% of the child population and 1-2% of adults, with an increasing trend.

The uncontrolled presence of allergens in food can pose a serious threat. Therefore, we identify and control these risks throughout the entire supply chain – starting from vendor qualification and input control, through production and storage, to final dispatch to the client. It is important to note that certain natural plant species used as botanical spices in our production naturally contain substances classified as allergens.

To ensure complete control and prevent cross-contamination within our facility, we implement a strict allergen management program. Upon arrival, raw materials containing allergens are separated and stored in designated, isolated areas. Equipment cleaning protocols and production scheduling ensure that allergen-type proteins cannot contaminate other products. Our company approaches this matter with the utmost responsibility to guarantee the absolute purity of our products.

Allergen information is mandatory on all product labels and accompanying documentation, ensuring our B2B partners are fully informed when manufacturing their own finished products.

List of allergens present or processed within our facility:

• Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut, or their hybridized strains);
• Mustard and products thereof;
• Sesame seeds and products thereof;
• Celery and products thereof;
• Nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts);
• Peanuts and products thereof;
• Lupin and products thereof;
• Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre (expressed as SO2).