ALLERGENS

Definition of coeliac disease (by the Italian Coeliac Association): Coeliac Disease is a chronic inflammation of the small intestine, triggered by ingesting gluten in genetically predisposed individuals. Gluten is a protein complex present in a number of cereals, such as wheat, rye, barley, oats, spelt, Khorasan wheat (often sold as KAMUT®) and triticale.

On the label, gluten is emphasised in the ingredient list by using bold and underlining for any raw materials that contain it (such as wheat, rye, barley, oats, spelt, kamut).

The words GLUTEN-FREE may be added voluntarily by the manufacturer; it is not a mandatory indication. However, the “Annual report to the Parliament on coeliac disease 2018 (annex C 17 publications 2902)” established that the words “Gluten-free” cannot be indicated on products that naturally do not contain gluten.

This is why it has been possible for Citres to indicate “gluten-free” only on some of our products.

All Citres products are gluten-free except for Peppers with Tuna 190 g and Peppers Stuffed with Tuna 1000 g.

Definition of allergy (from “Food allergies and consumer safety” – Ministry of Health, Annex C17 publications 2134 annex): An allergy is a reaction of the organism to particular substances present in the environment, for example in the air or in foods. Allergies are very widespread, affecting around one in four people. They may appear at any time during a person’s life, and may be either temporary or permanent. Allergies may cause a number of issues of varying severity and impact everyday activities. However, most allergic reactions are mild or moderate, and can be kept under control. More rarely, serious allergic reactions can occur, such as anaphylactic shock, a medical emergency that requires urgent treatment. The substances that cause allergic reactions are known as allergens. When someone comes into contact with an allergen, the allergic reaction usually occurs quickly, within minutes. A food allergy is an adverse immunological reaction to the food in question.

It is important to test allergens to guarantee consumer safety, ensure proper processing of the foods and identify any possible cross-contamination. This is done by monitoring the ingredients and raw materials, finished products and surfaces that come into contact with the food, to ensure the processing operations are carried out with sufficient care and hygiene, monitoring surfaces and the water used for washing, and ensuring correct labelling.

It is mandatory for the labels on pre-packaged products to indicate any ingredients or processing aids liable to cause allergies or intolerances that may be used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form.

According to Regulation (EU) no. 1169/2011 there are 14 allergens that must be communicated to consumers: cereals containing gluten, crustaceans and products thereof, eggs and products thereof, fish and products thereof, peanuts and products thereof, soybeans and products thereof, milk and products thereof, nuts, celery and products thereof, mustard and products thereof, sesame seeds and products thereof, sulphur dioxide and sulphites, lupin and products thereof and molluscs and products thereof.

Labels must contain a clear reference to the name of the substance defined as an allergen, which must be emphasised in a size, style or background colour that clearly distinguishes it from the rest of the indications.

In addition to providing necessary information regarding the products sold, food labels can be used by manufacturers as a way to promote their products, and by consumers to make more careful choices that meet their needs.

Regulation (EC) no. 1924/2006 harmonises the claims, i.e. the nutrition and health indications provided on food products, to guarantee consumers that the information is accurate and truthful. “Energy-free, fat-free, low sugar, source of fibre, high protein, rich in omega-3 fatty acids” are examples of claims we often find on labels. “Claim” means any indication which states, suggests or implies that a food has particular beneficial nutritional properties, due to the energy it provides, provides at a reduced or increased rate, or does not provide; and/or the nutrients or other substances it contains, contains in reduced or increased proportions, or does not contain.

“Free-from” products are products that do not contain ingredients that consumers might wish to remove from their diet for a variety of reasons, such as food intolerances or allergies, or even simply the desire for an alternative. LACTOSE-FREE, SALT-FREE, PALM OIL-FREE, GLUTEN-FREE, PRESERVATIVE-FREE, THICKENER-FREE, COLOUR-FREE.

Are all voluntary indications. They are not mandatory.