Allergens & Additives: Letter and Number Labeling System


Greetings Guests!

Here is the explanation list of the official number and letter system used to label any major allergens and intolerances including additives that can trigger allergic reactions by injestion. Each ingredient and product listed under the label name is noted on our menu as the corresponding number or letter.
This number and letter system is a required German menu standard that is government regulated by the hygiene department.
A mention is made if the specified substances or products are used and present in the end product as an ingredient or trace ingredient in the dish. The labeling of the 14 main allergens is done according to the legal regulations (EU − Food Regulation 1169/2011). These notations are based on information from our suppliers.
There are also other substances and ingredients that can trigger food allergies or intolerances. Despite the careful preparation of our dishes, traces of other substances may be present in addition to the labeled ingredients that are used in the production process.

If you have any questions, just ask and we will find an answer for you. 

AAR Team

 
ADDITIVES
  1. Dye‘s & Coloring
  2.  Preservatives
  3. Anti-oxidation solution
  4. Flavor Enhancer
  5. Sulphured
  6. Blackened
  7. Waxed
  8. Phosphate
  9. Sweetener, including use of Aspartame
  10. Aroma: Caffeine
  11. Aroma: Quinine    

ALLERGENS

 

A - Gluten

From cereals, nutrients and baked goods: certain Starches, Flours such as wheat (A1), Rye (A2) Spelt (A3), Semolina, Couscous, Polenta, Pearl Barley, cereals, oats (can contain traces), Bran, Crushed grain meals, Bulgur, Wheat seedlings, Dough based products, Pastas, Breadcrumbs, Muesli, Backing mixes, Breads, Pasteries, Cakes, Cookies, Biscuits, Malt, Malted-beer, Beer, Cereal (malt) Coffee, Cocoa powder drinks,Seasoning Mixes, Soysauce, hydrolyzed Wheat Protein in seasoning sauces, Roux, Fried Peas, Patties, Chocolate Bars, Cereal Bars, Ice Cream with Waffle Cones, Release agent in grated Cheeses, Sausages such as Groats or Haggis.

 

B - Crustaceans

Shrimp of all kinds, River and Pocket Crayfish, Lobsters, Crabs, Krill, Langostino, Scampi, Spider Crabs, Butter containing crustacean essences, Shrimp Paste, Sashimi, Surimi, Shrimp or Prawn Crackers, Bouillabaisse, Paella.
 

C - Eggs

Eggs from the following: Chickens, Geese, Ducks, Turkeys, Quails, Pigeons, Ostriches, etc…. Egg Yoik, Egg White, Meringues, Liquid eggs, Egg Powders, Freezer eggs. Substances and good wth the prefix OVO (= containing egg) such as: Ovomucoid

Lysozyme from egg (ex: found in some cheeses), Chicken egg lecithin „Adhesive“ for grains and decorations on bread and baked goods, icing, Cakes, pasteries, sponge cakes, meringue powders, meringues, mayonnaise, Desserts may contain some forms, Sauces (for example hollandaise, bearnaise) Binding in minced meats, foams, toppings for specialty coffees, breading or dough coatings, surimi, egg liquors, and other liquors.

 

D - Fish

All types of fish: raw, prepared and as preserves, caviar, roe, gelatin, surimi, kamaboko, anchovies (paste), worcester (shire) sauce, (Asian) seasoning sauces, ethnic foods (e.g. sushi, fried rice, paella, spring rolls, Vitello tonnato, Bouillabaisse, Labskaus), Bloody Mary (with Worcestersauce).
 

E - Peanuts

Peanut oil (also as frying fat), peanut butter, vegetarian meat substitute, sauces, dressings, pesto, ethnic foods (e.g. African, Asian, Mexican)

 

F - Soy

Soy milk, soy desserts, unrefined soy oil, soy protein, tofu, seasoning sauces (soy, shoyu, tamari, teriyaki, worcester), miso, tempeh, soy bean sprouts, vegetarian spreads and dishes, surimi, bread and baked goods, burgers, sausages, light minced meat preparations. Some chocolate products contain traces or oils from soy.

 

G - Milk & Dairy (Lactose)

Milk protein, casein, whey proteins, lactalbumin, lactoglobulin, milk sugar (lactose), milk, milk powder, cream / cream, sour cream, crème fraîche, buttermilk, thick milk, yogurt, kefir, cheese, curd / curd cheese, quark, Butter, clarified butter, ghee, milk-containing margarine, Chocolate, baked goods, rennet, mashed potatoes (with milk), nougat. Warning: goat, sheep, buffalo and horse milk are usually not tolerated either.

 

H - Nuts (Encased Nuts)

Almonds, hazelnuts, walnuts, cashew, pecan, Brazil nuts, pistachios,
Macadamia / Queensland nuts
Walnut oil, hazelnut oil, marzipan, nougat, nutmeg, nut paste, nut butter, pastries, desserts, amarettini, chocolate, snacks, muesli, salad toppings, pesto and other sauces, salad dressings, vegetarian dishes.

 

L - Celery

Celery root, celery seed, celery stalks or bleach, vegetable juices with celery, celery salt, spice mixes, curry, bouillons, soups, stews, sauces, sausage and meat products, delicatessen salads (Waldorf salad), vegetable salads, potato salad (with broth), picante snacks.

 

M - Mustard

Mustard seeds, mustard, mustard oil, mustard sprouts, sausage, meat products such as: roulades

 

N - Sesame

Sesame seeds, sesame oil, pastes (Tahin), butter, flour, sesame salt (Gomasio), bread, pastries, crackers, breakfast cereals.

 

P - Lupine

Lupine flour, vegetable protein (lupine) in bread and baked goods as well as vegetarian meat.

 

O - Sulfur Dioxide & Sulphites

(in a concentration of more than 10mg / kg or mg / l)

E220-228: sulfur dioxide and salts of sulfurous acid. Wine (sulphurized), other alcoholic beverages, dried fruits (especially those that should remain light in color); smaller quantities ex: in mashed potatoes are below the declaration limits.

 

R - Mollusks

Mussels (clams, mussels, scallops, scallops, oysters), snails, abalone, cephalopods: calamari, squid, sepia, black pasta, cuttle fish, octopus, surimi, bouillabaisse, paella.

 
Hotel & Restaurant 'Am Alten Rhin'
Friedrich-Engels-Str. 12, 16827 Alt Ruppin, E-Mail: info@hotelaar.de
We accept
 
 
 
UP