Cereals containing gluten, namely: Wheat (such as Spelt and Khorasan wheat), Rye, Barley and Oats

Crustaceans – for example; Prawns, Crabs, Lobster and Crayfish

Eggs

Fish

Peanuts

Soybeans

Milk (including lactose)

Nuts; namely Almonds, Hazelnuts, Walnuts, Cashews, Pecan nuts, Brazil nuts, Pistachio nuts, Macadamia (or Queensland) nuts

Celery (including celeriac)

Mustard

Sesame 

Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit

Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta

Molluscs like, Mussels, Whelks, Oysters, Snails and Squid