clause 14 clause 4.4 article 4 of the Technical Regulations of the Customs Union TR CU 022/2011 " Food products in terms of their labeling”
14. The most common ingredients that may cause allergic reactions or are contraindicated in certain types of diseases include:
1) peanuts and products of their processing;
2) aspartame and aspartame-acesulfame salt;
3) mustard and products of its processing;
4) sulfur dioxide and sulfites, if their total content is more than 10 milligrams per kilogram or 10 milligrams per liter in terms of sulfur dioxide;
5) cereals containing gluten and their derivatives;
6) sesame and products of its processing;
7) lupine and products of its processing;
8) shellfish and products of their processing;
9) milk and products of its processing (including lactose);
10) nuts and products of their processing;
11) crustaceans and products of their processing;
12) fish and products of its processing (except for fish gelatin used as a base in preparations containing vitamins and carotenoids);
13) celery and products of its processing;
14) soy and products of its processing;
15) eggs and products of their processing.
REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumer
ANNEX II
SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES
1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:
(a) wheat based glucose syrups including dextrose (15);
(b) wheat based maltodextrins (15);
(c) glucose syrups based on barley;
(d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin;
2. Crustaceans and products thereof;
3. Eggs and products thereof;
4. Fish and products thereof, except:
(a) fish gelatine used as carrier for vitamin or carotenoid preparations;
(b) fish gelatine or Isinglass used as fining agent in beer and wine;
5. Peanuts and products thereof;
6. Soybeans and products thereof, except:
(a) fully refined soybean oil and fat (15);
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources;
(c) vegetable oils derived phytosterols and phytosterol esters from soybean sources;
(d) plant stanol ester produced from vegetable oil sterols from soybean sources;
7. Milk and products thereof (including lactose), except:
(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin;
(b) lactitol;
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin;
9. Celery and products thereof;
10. Mustard and products thereof;
11. Sesame seeds and products thereof;
12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers;
13. Lupin and products thereof;
p 14. Molluscs and products thereof.
[15] And the products thereof, in so far as the process that they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the relevant product from which they originated.
Food labelling rules (European Union)
Food Allergies
Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)
Food Code 2017 Recommendations of the United States Public Health Service Food and Drug Administration
Major Food Allergen.
(1) "Major food allergen" means:
(a) Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans; or
(b) A FOOD ingredient that contains protein derived from a FOOD, as specified in Subparagraph (1)(a) of this definition.
(2) "Major food allergen" does not include:
(a) Any highly refined oil derived from a FOOD specified in Subparagraph (1)(a) of this definition and any ingredient derived from such highly refined oil; or
(b) Any ingredient that is exempt under the petition or notification process specified in the Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282).