Nutritional responsibility

Food allergies

5.2.2016 12:30
Food allergies

Food allergies are due to the body reacting strongly to specific ingredients and defending itself by producing antibodies, which give rise to symptoms of allergy. Symptoms may arise as soon as an ingredient is touched or eaten, or they may appear several hours later. 

Caused by proteins
Food allergies are most commonly caused by a protein in the food. The common perception is that additives are a source of allergies but only about 0.1 per cent of the population has been diagnosed with an allergy to additives. 

Allergies to additives are more likely to be experienced by people who have other food allergies. The most common additive allergies are to benzoic acid (E210) and sorbic acid (E200) (preservatives), as well as azo dyes (E154, E155).  Atria's products do not contain azo dyes.

Declaring allergens on food packaging
The most common allergens in food have been defined in legislation, and there are regulations requiring the origins of manufacturing ingredients and additives to be reported when they belong to this group. 

A list of the ingredients that can cause hypersensitivity and must be stated on packaging in accordance with the law (Consumer Information Regulation EU:1169/2011)

On packaging made in accordance with the new consumer information regulation, all of the allergens on this list appear in bold on the list of ingredients.

  • Grain containing gluten (wheat, rye, barley, oats, spelt, Khorasan wheat and derivative products)
  • Shellfish and shellfish products
  • Egg and egg products 
  • Fish and fish products  
  • Peanuts and peanut products
  • Soya beans and soya bean products, with the exception of completely clean soya bean oil
  • Milk and dairy products, including lactose
  • Nuts: almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, Macadamia nuts and Queensland nuts, as well as products containing nuts;
  • Celery and celery products
  • Mustard and products containing mustard
  • Sulphur dioxide and sulphites with sulphur dioxide concentrations over 10mg/kg or 10mg/l
  • Lupines and lupine products
  • Molluscs and mollusc products

Many people are also sensitive to spices but there are no regulations governing reporting of these. Atria's packaging always declares the spices that most commonly cause allergies: anise, cayenne pepper, chilli, ginger, cinnamon, cardamom, coriander, caraway, turmeric, bay leaf, mint, cloves, paprika, sage, vanilla, white pepper, garlic and nutmeg. You can use our product search to look for products that do not contain the aforementioned spices. 

If you are allergic to any spices other than those on this list, Atria's consumer service can provide information on any other spices in the product. If the packaging of an Atria product contains information such as "spices (including ginger, cinnamon, cardamom)", this marking means that the product also contains spices other than those listed. If the list does not contain the word "including", the list of spices given is exhaustive.