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Allergens characterization

Many food additives are suspected to cause food intolerance among people who are susceptible to them. However, most allergies are caused by certain proteins in products – thus, through natural ingredients and not additives. There is hardly a product which wouldn’t cause anyone’s reaction. Scientific studies have proven that, as a rule, only one in 10.000 people have an oversensitive reaction to additives. In other words, oversensitive reactions caused by additives are very rare. They can be avoided if one studies the ingredient list very carefully or gets information from a different source, e.g. asking the producer. We will be also glad to inform you on the menu of the Studentenwerk.

The ingredients list is based on the information which we get from the producers and suppliers. Due to the product diversity there is a possibility of cross-contamination as well as the presence of not listed ingredients in the products. Additionally, the production process in a large canteen includes combination of different foods which leads to the mixing of ingredients and can therefore also result in cross-contamination in this production step. For this reason, we cannot exclude that the offered dishes contain the ingredients other than listed. The Studentenwerk Dresden takes therefore no responsibility for the completeness of the listed ingredients.

Labelling of allergens in our canteens and cafeterias
Letter Allergen
A cereals containing gluten
B crustaceans
C eggs
D fish
E peanuts
F soya
G milk / milk sugar (lactose)
H shell fruits (nuts)
I celery
J mustard
K sesame
L sulfite / sulfur dioxide
M lupine
N molluscs
Labelling of allergens in our canteens and cafeterias
Labelling of allergens in our canteens and cafeterias