01
Gluten
Found in wheat (incl. spelt and khorasan wheat), rye, barley, oats, hybrid varieties and products based on gluten-containing cereals.
This page lists, per product, which legal allergens may be present in our breakfast and takeaway items. At the bottom you'll find a short description of each of the 14 allergens under EU regulation 1169/2011.
The composition of our products can change. We work with several suppliers and recipes can be updated. The information on this page is a guideline, not a guarantee.
Traces of allergens cannot be fully excluded. Gluten, nuts, milk, egg, soy and sesame are used in our kitchen daily. Through shared equipment and shared workspaces, traces of these allergens may be present in every dish.
Do you have a serious allergy? Speak to us before you eat so we can give you specific supplier information about the product you wish to consume.
By category. Allergen labels are based on the standard recipes of our suppliers.
Cured meats often contain preservatives such as sulphites or nitrites. For the exact composition per supplier, please ask at the front desk.
Under EU Regulation 1169/2011.
Found in wheat (incl. spelt and khorasan wheat), rye, barley, oats, hybrid varieties and products based on gluten-containing cereals.
Prawns, shrimp, crab, lobster, scampi, etc. The protein tropomyosin is also present in mussels and oysters, so there's a 75% chance of cross-reaction with molluscs.
Eggs from any farmed bird (hen, quail, goose), including egg powder, lysozyme (E1105) and albumin. Together with milk and peanut, one of the most common allergies.
The protein parvalbumin is present in most fish species. Fish gelatin used as a carrier for vitamins or as a clarifying agent in beer and wine is legally exempt.
Peanuts and products based on peanuts (arachis oil, protein hydrolysate). Technically legumes, not nuts. One of the most potent allergens.
Legume (Glycine max) processed into oil, lecithin (E322) or flour and various derived products. Often in chocolate, baked goods and ready-made meals.
Milk and milk-based products, including lactose. Not only cow's milk, but also goat's, sheep's and horse's milk. Cheese, cream, butter and yoghurt fall under this category.
Hard-shelled tree fruits: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts. Coconut and pine nuts are not included.
Pale celery, leaf celery, celeriac and celery seed, as well as products based on celery (flavourings, bouillon, spice mixes).
White, brown and black mustard and products based on mustard (mustard paste, mustard oil, marinade, chutney, sauce).
Sesame seed (Sesamum indicum) and products based on sesame (sesame oil, tahini). Often in bread, crackers and Asian dishes.
Declaration required at concentrations > 10 mg/kg or 10 mg/l (total SO₂). Mainly in wine, dried fruit, cured meats and as a preservative (E220–E228).
Legume often used as a soy substitute. People with a peanut allergy often also react to lupin. Found in bread, pastries, pasta and meat substitutes.
Shellfish (mussels, oysters, scallops, squid) and snails (escargots, periwinkles, whelks, cockles), including derived products.
The information on this page is based on EU Regulation 1169/2011 and on the guidance of the "Hier eet men veilig" label (Am Norman). For questions about specific dishes or allergens at our breakfast: info@carltongent.be · +32 9 222 88 36.