Allergens

Food allergies and intolerances

Feel safe in our canteens!

To allow guests with food allergies or intolerances to dine safely in our cafeterias, we have implemented several measures. In accordance with European legislation (Regulation No. 1169/2011), Restopolis provides information in its menus and products about the presence of the 14 mandatory declared allergens listed below.

Information about the presence of allergens is displayed in our canteens and cafeterias, on the menus on our website, and on the smartphone app. Please note that during meal preparation, we unfortunately cannot guarantee protection against allergies that are not related to the aforementioned allergens.

Allergy or intolerance?

Avoid confusing food allergy with food intolerance

To avoid any confusion regarding food allergies and intolerances, we strongly recommend getting a medical diagnosis before starting an elimination diet (i.e., without allergen(s)). The diagnosis should be based on tests and blood analyses carried out by a physician specialized in allergology.

An allergy means that a person's immune system has an excessive defensive reaction to substances that are harmless in themselves — the ability to distinguish between harmful and harmless substances has been "forgotten."

There is a group of people who are allergic to certain foods or ingredients found in foods. Allergic reactions can range from minor skin irritations to severe anaphylactic shock. The most common symptoms usually appear shortly after eating and may include tingling or swelling in the mouth or throat, or skin rashes. The only effective treatment for allergies is to avoid the problematic food.

A food intolerance can cause symptoms very similar to those of a food allergy, but the immune system is not involved in the same way. If you have a food intolerance, your body is unable to digest a certain type of food or an ingredient present in a food because the necessary enzyme is either missing or inactive.

Food intolerances depend on each person's individual sensitivity, as in the case of lactose, for example. Foods containing lactose do not need to be completely eliminated from the diet, but the amount consumed should be adjusted accordingly.

To avoid any confusion regarding food allergies and intolerances, we strongly recommend getting a medical diagnosis before starting an elimination diet (i.e., without allergen(s)). The diagnosis should be based on tests and blood analyses carried out by a physician specialized in allergology.

Following an elimination diet is only necessary for people with confirmed allergies.

The diet of a person with a confirmed food allergy is different from that of someone with a food intolerance. In the case of a food intolerance, the food in question can still be consumed, but the tolerated amount will depend on individual sensitivity, unlike people with allergies, for whom the substance in question is prohibited even in small amounts.

We caution our guests about the growing trend of "allergen-free" diets among healthy individuals. In recent years, the popularity of "free-from" diets among people without medical needs has significantly increased. This trend originates from the United States, where celebrities promote the supposed benefits of these diets. As a result, diets that were once associated with "illness" are now seen as symbols of wellness, good health, and slimness.

20% of adults believe they are allergic, while the actual prevalence rate is only 2 to 3% of the global population and 6 to 8% among children. As for celiac disease (also known as gluten intolerance), it affects approximately 1% of the population.

With the abundance of food and conflicting nutritional messages, it’s hard for consumers to make confident choices. This uncertainty often leads to a need to control what they eat. “Free-from” diets give people a way to set rules and structure their eating habits based on lists of forbidden and allowed foods. In the end, it’s just another trendy diet—much like the “paleolithic diet” was some time ago.

Unjustified elimination of certain foods can lead to nutritional deficiencies and dietary imbalances. Moreover, this pursuit of “eating right/healthy” can also develop into an eating disorder.

This warning does not apply to vegetarians, who eliminate certain foods out of conviction and not based on "suspected allergies." A well-balanced vegetarian diet poses no health risks.

How to eat when you have food allergies or intolerances

Our meals are prepared in a way that is suitable for individuals who can tolerate possible traces of their allergen(s). However, despite strict adherence to hygiene and food safety regulations, Restopolis cannot guarantee the complete absence of allergen traces in its meals.

We have always used fresh, unprocessed ingredients. This commitment to quality helps reduce the presence of allergens in many dishes. Regular hygiene inspections and ongoing training on allergies and intolerances, hygiene, and food safety are carried out.

For people with food allergies or intolerances, we offer two options.

We ensure a variety of dishes throughout the week for a well-balanced diet, as well as variety within the same day to suit the tastes of most guests. The salad bar or the grill station are always good alternatives for guests with allergies.

This option seems perfectly suitable for individuals who can tolerate minimal traces of allergens. Despite implementing hygiene and food safety regulations, Restopolis cannot guarantee the complete absence of allergen traces.

This is a complete meal tray from the brand Natama. The meals are safe and suitable for many food allergies. The recipes are made without additives, preservatives, or added flavorings.

To do so, download the form "PAI – Food Allergies" and have it completed by your allergist. Submit the form by email to menus@restopolis.lu. Once your request is approved, we will inform the food service manager of the establishment, who will commit to distributing the meal tray within 10 working days. For organizational reasons, we ask that you report to the food service manager at your establishment (the meal will only be available at the location where you are assigned) and inform the cook of your canteen visit frequency in order to pre-book your tray through our website.

Download our poster on allergens

We regularly keep you informed about allergen labeling!

14 mandatory declared allergens

Détail: blé, seigle, orge, avoine, épeautre, blé de Khorosan (kamut)

Dérivées: Farine, flocons, semoule, son, malt, gruau, amidon, orge perlé, boulgour, couscous, germes de blé, huile de germes de blé, Ebly

Exemples: Pains, gâteaux, petits pains, produits de boulangerie, pâtisseries, pâtes, soupes, sauces, chapelures, panures, charcuteries, préparations de viande, préparations à base de pomme de terre, croûtons, desserts, chocolat, barres chocolatées, glace, bière, muesli, boîtes de conserves, épices. De façon générale, le gluten peut être présent partout, car un adjuvant dans l’industrie alimentaire ou un grain de farine peuvent se répandre très vite!

Détail: crabes, écrevisses, crevettes, homards, scampis

Dérivées: Pâte de crevettes et pâtes épicées asiatiques

Exemples: Salades de poisson, soupes, sauces, paëlla, bouillabaisse, sashimi, surimi, Kroepoek (chips aux crevettes)

Détail: toutes les sortes d‘oeufs

Dérivées: Oeuf entier, oeuf en, poudre, jaune d‘oeuf, blanc d‘oeuf, protéine d‘oeuf, oeuf congelé, (ovo-)albumine, conalbumine, globuline, ovomucoïde, (ovo-) vittelline, ovomucine, lipovitelline, E322 = lécithine d‘oeuf, E1105 = lysozyme d‘oeuf

Exemples: Mayonnaise, crêpes, omelettes, gâteaux, pâtisseries, biscuits, cramiques, pâtes, croûtons, fricadelles, pains de viande, burgers, produits en croûte ou en chapelure, préparations à base de pomme de terre, salades préparées, pâtés, quiches, sauces, soufflés, dressings, desserts (p. ex. mousses, glaces, puddings, pudding powder, cookies) vins, liqueurs, ovomaltine, simplesse, margarine

Détail: toutes les espèces de poisson caviar

Dérivées: Extraits de poisson, épices en pâte, sauce de poisson, fond de poisson, huile oméga 3, gélatine de poisson

Exemples: Crackers, sauces (p. ex. sauce Worcestershire), fonds, épices en pâte, soupes, surimi, anchois, préparations de poisson à tartiner, salades de poissons, terrines, Vitello tonnato, boulettes de poisson.

Détail: toutes sortes d‘arachides

Dérivées: Cacahuètes grillées, huile d’arachide, chips aux cacahuètes, farine d’arachide, beurre de cacahuètes

Exemples: Margarine, pain, petits pains, gâteaux, pâtisseries, pâtes à tartiner (p. ex. Nutella, etc.), préparations végétariennes à tartiner, céréales petit-déjeuner (p. ex. flocons d‘avoine, cornflakes, muesli), chocolat, salades préparées, marinades, sauce saté, frites, glaces, café aromatisé, soupes, épices, préparations asiatiques.

Détail: toutes sortes de fèves de soja

Dérivées: Edamame, kinako, miso, natto, okara, shoyu, boissons au soja, flocons de soja, farine de soja, huile de soja, pâte de soja, sauce soja, germes de soja, tamari, tempeh, tofu, TVP (Textured Vegetable Protein = substituts de viande), E322 = lécithine de soja, E426 = hémicellulose de soja, yuba

Exemples: Pains (p. ex. baguette), gâteaux, pâtisseries, salades préparées, margarine, pâte à tartiner, préparations végétariennes à tartiner, muesli, chocolat, biscuits, chewing gum, sauces, dressings, marinades, mayonnaise, glaces, alimentation pour sportifs, boissons enrichies en protéines, boissons de régime, lait en poudre pour café, plats préparés de toutes sortes (surtout plats végétariens et asiatiques)

Détail: lait de vache, lait de chèvre, lait de brebis

Dérivées: Beurre, babeurre, beurre clarifié, crème fraîche, lait caillé, yaourt, caséine(ates), fromage, lactalbumine, lactoglobulines, lactose, lait, protéines de lait, lait en poudre, lactosérum, fromage blanc, crème, crème aigre, lait caillé (p. ex. kéfir), « Schmalz » (préparation à base de saindoux).

Exemples: Pains, gâteaux, pâtisseries, saucisses, salades préparées, margarine, pâtes à tartiner, muesli, chocolat, caramels à la crème, ragoûts, gratins, purée de pomme de terre, croquettes, frites, chips, soupes, sauces, pudding powder, dressings, marinades, desserts, cacao, vins, boissons instantanées aux fruits, ovomaltine, simplesse, plats préparés de toutes sortes.

Détail: amandes, noisettes, noix, noix de cajou, noix de pécan, noix du Brésil, pistaches, noix de Macadamia

Dérivées: Fruits à coque moulus, effilés, praliné, pâtes à tartiner, fruits à coques grillées, huiles de ces fruits à coques.

Exemples: Pains, gâteaux, pâtisseries, saucisses, saucissons secs, pâtés, salades préparées, yoghourt, fromages, pâte à tartiner, nougat, préparations végétariennes à tartiner, muesli, barres céréales, chocolat, massepain, biscuits, dressing, curry, pesto, desserts, liqueur, café aromatisé, huiles pressées à froid, plats préparés de toutes sortes.

Détail: céleri branche, céleri-rave, céleri à côte

Dérivées: Feuilles de céleri, graines de céleri, jus de céleri, oléorésine de céleri, poudre de céleri (également dans les mélanges d’épices et d’herbes aromatiques, sel de céleri.

Exemples: Pain d’épices, saucisse, préparations à base de viande, fromages aux herbes, salades préparées, légumes en bocaux, épices pour soupe, bouillon, soupes, « Eintopf », sauces, dressings, vinaigre, marinades, mélange d‘épices, curry, snacks salés (p. ex. chips), plats préparés de toutes sortes.

Détail: graines de moutarde

Dérivées: Graines de moutarde, poudre de moutarde, moutarde, huile de moutarde, pousses de graines de moutarde.

Exemples: Produits à base de viande, préparations à base de viande, plats préparés, salades préparées, soupes, sauces, dressing, mayonnaise, ketchup, légumes en bocaux, mélange d’épices, fromage, pâtisseries salées.

Détail: graines de sésame

Dérivées: Graines de sésame, farine de sésame, pâte de sésame (tahin), sel de sésame (gomashio), huile de sésame.

Exemples: Pains et viennoiseries, crackers, pâtisseries (salées ou sucrées), muesli, préparations végétariennes, falafel, salade, houmous, salades préparées, marinades, desserts, plats turcs, asiatiques et orientaux.

Détail: E220 à E228

Dérivées: Fruits secs traités au soufre, légumes séchés, champignons, purée de tomate, produits à base de pommes de terre, vin, bière.

Exemples: Préparations aux fruits, muesli, pains, produits et préparations à base de viande, salades préparées, soupes, sauces, choucroute, jus de fruits, chips et autres produits à base de pommes de terre séchées, poisson séché salé.

Détail: lupin

Dérivées: Farine de lupin, protéines de lupin, concentré de lupin, isolat de lupin, graines de luzerne, graines germées de luzerne (alfalfa).

Exemples: Pains, viennoiseries, pizza, pâtes, snacks, préparations à base de viande allégées en graisse, substituts de viande/produits végétariens, produits sans gluten, desserts, substituts d’oeuf sans lait, substituts de café, mélange d’épices liquide.

Détail: escargots, ormeau, poulpe, calamar, moules, huîtres

Dérivées: Sauce huître

Exemples: Epices en pâte, paëlla, soupes (bouillabaisse), sauces, marinades, salades préparées.

vidéo allergènes

This video was produced as part of the multi-year campaign "Food Safety on My Plate"
by the Government Commissioner for Quality, Fraud, and Food Safety.
The video is available in other languages: French, German, English.

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