Whilst every precaution is taken, food is produced and packed in an environment that handles all the major 14 allergens (as stated below).

For reference, the 14 allergens are celery, cereals containing gluten (such as barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (when present above 10 mg/Kg or 10 mg/litre) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).