Gliadin / Gluten
RIDA®QUICK Gliadin
Intended use:
RIDA®QUICK Gliadin can be used as a swab test for the gluten determination on surfaces in the hygiene control and for the qualitative detection of gliadin / gluten in raw material and processed food. The test has been developed for the detection of low amounts of gluten (contamination). No high-dose-hook-effect is observed at high concentrations.
Surfaces and in clean-in-place waters
The dip stick RIDA®QUICK Gliadin was approved by the AOAC Performance Tested MethodsSM Program and was assigned PTM Certification No. 101702 by the AOAC Research Institute. The in-house validation data was confirmed by an independent lab and demonstrated that the dip stick is applicable for the detection of traces of gliadin on surfaces (stainless steel, sealed ceramic, plastic and silicone rubber) and in clean-in-place waters.
Food samples
The RIDA®QUICK Gliadin test kit was also evaluated by 18 labs in an international collaborative study for food samples. The immunochromatographic test is an AACC international approved method (38-60.01) and an AOAC approved Official Method of Analysis (Final Action OMA 2015.16).
General Information:
The use of wheat flour and gluten in foodstuff is extremely common because of their heat-stability and useful effects on e.g. texture, moisture retention and flavour. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley.
Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided by diet.
In the document of Codex Alimentarius (Alinorm 08/31/26) gluten-free foods are defined as foods, which having a gluten content of less than 20 mg/kg.
| Art. No. | R7003 |
|---|---|
| Test Format | 25 x dip sticks in reclosable tube (one for each determination), 25 plastic pipettes, sample diluent (ready-to-use), 30 vials |
| Sample Preparation | homogenization, extraction and centrifugation |
| Incubation Time | 5 min |
| Detection Limit | – on surfaces approx. 0.5 μg gliadin / 100 cm2 (approx. 2 – 4 μg gluten / 100 cm2) – in raw material approx. 2.5 mg/kg gliadin (approx. 4.4 mg/kg gluten) – in processed food approx. 6.3 mg/kg gluten – in cleaning/process water: approx. 9 ng/ml gluten (without cleaner) approx. 70 ng/ml gluten (with cleaner) |
You can find further information in the following documents:
Article: Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach. Download
Article: Determination of Gluten in Processed and Nonprocessed Corn Products by Qualitative R5 Immunochromatographic Dipstick: Collaborative Study, First Action 2015.16. Download
RIDA®QUICK Gliadin (single packaged)
Intended use:
RIDA®QUICK Gliadin can be used for gluten detection on surfaces for hygiene control (swab test), in cleansing waters, and in raw material and processed food. The test has been developed for the detection of low amounts of gluten (contamination). No high-dose-hook-effect is observed at high concentrations. However, the red target band may smear at very high gluten concentrations (> 10000 mg/kg gluten).
Corresponding to R7003, test strips are single packaged and no plastic pipettes are included.
General Information:
The identical test strip RIDA®QUICK Gliadin (Art. No. R7003)
- has been approved as AOAC-OMA 2015.16 for corn based food matrices using Cocktail (patented) or ethanol extraction
- has AOAC PTM (101702) for swabbing and cleansing water
The official type I method for gluten determination according to the Codex Alimentarius is an ELISA which uses the R5 antibody (Mendez). This requirement is fulfilled by RIDASCREEN® Gliadin test (Art. No. R7001).
The RIDA®QUICK Gliadin test strips also use the R5 antibody and show a good correlation with the official method, the R5-ELISA RIDASCREEN® Gliadin. R-Biopharm AG is the only company that is allowed to use the R5 antibody for test strips.
| Art. No. | R7004 |
|---|---|
| Test Format | 25 x test strips (single packaged), sample diluent (ready-to-use), 30 vials |
| Sample Preparation | RIDA®QUICK Gliadin (single packaged) (Art. No.: R7004) is an immunochromatographic test for the qualitative detection of Gliadin/Gluten contamination – on surfaces (swab test for the hygiene control in production and in laboratories) – in gluten-free raw material after an ethanol extraction. |
| Incubation Time | 5 min |
| Detection Limit | – on surfaces approx. 0.5 μg gliadin / 100 cm2 (approx. 2 – 4 μg gluten / 100 cm2) – in raw material approx. 2.5 mg/kg gliadin (approx. 4.4 mg/kg gluten) |
| Cross Reactivity | The monoclonal antibody R5 reacts with the gliadin-fraction from wheat and corresponding prolamins from rye and barley. No cross-reaction with soy, oats, corn, rice, millet, teff, buckwheat, quinoa and amaranth. |
RIDA®QUICK Gliadin (ready to swab)
Intended use:
RIDA®QUICK Gliadin (ready to swab) (Art. No. R7005) is used as a swab test for the gluten determination on surfaces in the hygiene control. The test has been developed for the detection of low amounts of gluten (contamination). No highdose-hook-effect is observed at high concentrations. However, the red target band may smear at high gluten concentrations.
Corresponding to R7003, test strips are single packaged, prefilled vials with ready-to-use sample buffer are included.
General Information:
The official type I method for gluten determination according to the Codex Alimentarius is an ELISA which uses the R5 antibody (Mendez). This requirement is fulfilled by RIDASCREEN® Gliadin test (Art. Nr. 7001).
The RIDA®QUICK Gliadin test strips also use the R5 antibody and show a good correlation with the official method, the R5-ELISA RIDASCREEN® Gliadin. R-Biopharm AG is the only company that is allowed to use the R5 antibody for the test strips.
| Art. No. | R7005 |
|---|---|
| Test Format | 25 x test strips (single packaged), 25 prefilled vials with ready-to-use buffer |
| Sample Preparation | RIDA®QUICK Gliadin (single packaged) (Art. No.: R7004) is an immunochromatographic test for the qualitative detection of Gliadin/Gluten contamination – on surfaces (swab test for the hygiene control in production and in laboratories) – in gluten-free raw material after an ethanol extraction. |
| Incubation Time | 5 min |
| Detection Limit | – on surfaces approx. 0.5 μg gliadin / 100 cm2 (approx. 2 – 4 μg gluten / 100 cm2) – in raw material approx. 2.5 mg/kg gliadin (approx. 4.4 mg/kg gluten) |
| Cross Reactivity | The monoclonal antibody R5 reacts with the gliadin-fraction from wheat and corresponding prolamins from rye and barley. No cross-reaction with soy, oats, corn, rice, millet, teff, buckwheat, quinoa and amaranth. |
RIDASCREEN® Gliadin
Intended use:
RIDASCREEN® Gliadin is a sandwich enzyme immunoassay for the quantitative analysis of contaminations by prolamins from wheat (gliadin), rye (secalin), and barley (hordein) in raw products like flours (buckwheat, rice, corn, oats, teff) and spices as well as in processed food like noodles, ready-to-serve meals, bakery products, sausages, beverages and ice cream.
All samples should be extracted with the Cocktail (patented) (Art. No. R7006,R7016, official R5-Mendez method), or Cocktail ECO (Art. No. R7080), or the RIDA® Extraction Solution (colorless) (R7098).
Further application notes are available at R-Biopharm.
Approvals:
The RIDASCREEN® Gliadin is
- Codex Alimentarius Method (Type I).
- approved by the AOAC Performance Tested MethodsSM Program and was assigned PTM Certification No. 120601 by the AOAC Research Institute. The in-house validation data was confirmed by an independent lab. The sandwich ELISA is applicable for the detection of traces of gliadin in wheat, buckwheat, rice, corn, oats, syrup, and sausage.
- an AOAC approved Official Method of Analysis Final Action OMA 2012.01.
- an AACC International Approved Method (38-50.01).
- evaluated by 20 labs in an international collaborative study organized by the Working Group on Prolamin Analysis and Toxicity (WGPAT) for corn bread, rice dough, wheat starch, rice flour and corn flour. In a second international collaborative study (AACCI and WGPAT), RIDASCREEN® Gliadin was evaluated by 16 labs for corn bread, corn flour and corn snack.
General Information:
The use of wheat flour and gluten in foodstuffs is extremely common because of their heat stability and useful effects on e.g. texture, moisture retention and flavour. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley.
Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided by diet.
According to the Codex Alimentarius (Alinorm 08/31/26) two categories for labeling of food according to the gluten content now exist:
1. Food products which contain less than 20 ppm can be labeled as “glutenfree”.
2. Food products labeled as “very low gluten” can have a gluten content above 20 and up to 100 ppm.
| Art. No. | R7001 |
|---|---|
| Test Format | Microtiter plate with 96 wells(12 strips with 8 removable wells each) |
| Standard Range | 0 ppb (zero standard), 5 ppb, 10 ppb, 20 ppb, 40 ppb, 80 ppb gliadin |
| Sample Preparation | homogenization and extraction |
| Incubation Time | 1 h 30 min |
| Detection Limit | 1.5 mg/ kg (ppm) gliadin, corresponding to 3 ppm gluten (sample extaction without using R7006/R7016 or 7080) 0.5 mg/kg (ppm) gliadin (0.1 – 1.2 depending on the matrix)/ 1.0 mg/kg gluten (sample extaction with R7006/R7016 or 7080) |
| Cross Reactivity | The monoclonal antibody R5 reacts with the gliadin fractions from wheat and corresponding prolamins from rye and barley. No cross reaction with soy, oats, corn (maize), rice, millet, teff, buckwheat, quinoa and amaranth. |
RIDASCREEN®FAST Gliadin
Intended use:
RIDASCREEN® FAST Gliadin is a sandwich enzyme immunoassay for the quantitative analysis of contaminations by prolamins from wheat (gliadin), rye (secalin), and barley (hordein) in raw products like flours (buckwheat, rice, corn, oats, teff) and spices as well as in processed foods like noodles, ready-to-serve meals, bakery products, sausages, beverages and ice cream.
The sample preparation using the Cocktail (patented) (R7006/R7016) is the official R5-Mendez method according to the Codex Alimentarius and the AOAC. The faster sample preparation using the environmental-friendly Cocktail ECO (R7080) is convenient for the screening of samples. The Cocktail ECO has an extraction efficiency of approx. 70 – 110% compared to Cocktail (patented)
General Information:
The use of wheat flour and gluten in foodstuffs is extremely common because of their physico and chemical properties as glue and diluting agent in food processing. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley.
Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine. The symptoms are is reversible when gluten is avoided by diet.
According to the Codex Alimentarius (Alinorm 08/31/26) two categories for labeling of food according to the gluten content now exist:
1.) Food products which contain less than 20 ppm can be labeled as “gluten-free”.
2.) Food products labeled as “very low gluten” can have a gluten content above 20 and up to 100 ppm.
| Art. No. | R7002 |
|---|---|
| Test Format | Microtiter plate with 48 wells (6 strips with 8 removable wells each) |
| Standard Range | 0 ppb (zero standard), 10 ppb, 20 ppb, 40 ppb, 80 ppb gliadinThe RIDASCREEN® standard material is calibrated to the standard of the Prolamin Working Group. |
| Sample Preparation | homogenization and extraction |
| Incubation Time | 30 min |
| Detection Limit | 2 mg/ kg (ppm) gliadin, corresponding to 4 ppm gluten (sample extaction without using R7006/R7016 or 7080) 0.5 mg/kg (ppm) gliadin (0.14 – 2.1 depending on the matrix)/ 1.0 mg/kg gluten (sample extaction with R7006/R7016 or 7080) |
| Cross Reactivity | No cross reaction with soy, oats, corn (maize), rice, millet, teff, buckwheat, quinoa and amaranth. |
| Specificity | The monoclonal antibody R5 reacts with the gliadin fraction from wheat and corresponding prolamines from rye and barley. |
RIDASCREEN® Gliadin competitive
(2nd generation)
Intended use:
RIDASCREEN® Gliadin competitive (Art. No. R7021) is used for the analysis of fermented and hydrolyzed food (e.g. beer, starch syrup, starch, malt extract, sourdough, soy sauce) which are declared as “gluten-free”. The R5 monoclonal antibody recognizes potentially toxic peptide sequences of gliadins from wheat and related prolamins from rye and barley.
The competitive enzyme immunoassay quantitates peptide fragments of prolamins from wheat (gliadins), rye (secalin) and barley (hordein). The used R5 monoclonal antibody recognizes among others the potentially toxic sequence QQPFP, which occurs repeatedly in the prolamin molecules.
Approvals:
The ELISA RIDASCREEN® Gliadin competitive was evaluated by 18 labs in an international collaborative study (AACCI and WGPAT) for beer, starch syrup and sourdough. The competitive ELISA is an AACC international approved method (38-55.01) and an AOAC approved Official Method of Analysis (First Action OMA 2015.05). In a second international collaborative study (ASBC) RIDASCREEN® Gliadin competitive was evaluated by 15 labs for 5 different beers. The competitive ELISA is an ASBC international approved method (Beer-49).
In addition, the RIDASCREEN® Gliadin competitive is approved by AOECS (Standard R5 ELISA for hydrolyzed food), MEBAK (Method 2.6.5 beer analysis) and TTB (ruling number 2012-2 for beer).
Certificates:
- AOAC Official First Action Method – OMA 2015.05
- AACCI – Approved Method 38-55.01
- ASBC Methods of Analysis – Beer-49
General Information:
The use of wheat flour and gluten in foodstuffs is extremely common to improve e.g. texture, moisture retention and flavour. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley.
Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided by diet.
According to the Codex Alimentarius (Alinorm 08/31/26) two categories for labeling of food according to the gluten content now exist:
1. Food products which contain less than 20 ppm can be labeled as “gluten-free”.
2. Food products labeled as “very low gluten” can have a gluten content above 20 and up to 100 ppm.
The official standard method for gluten determination according to the Codex Alimentarius is an ELISA which uses the R5 antibody (Mendez); this requirement is fulfilled by the sandwich ELISA RIDASCREEN® Gliadin (Art. Nr.: R7001) as well as by the RIDASCREEN® Gliadin competitive (Art. No. R7021).
During food processing like e.g. fermentation or hydrolysis intact prolamin molecules are partly or completely degraded to small peptide fragments. For Coeliac patients these fragments still remain dangerous even after digestion in the stomach.
Single, small peptide sequences (motifs) cannot be detected by a sandwich ELISA format, because at least two epitopes are necessary for a sandwich ELISA. However, with a competitive format single peptide fragments can be detected. RIDASCREEN® Gliadin competitive (Art. No. R7021) contains a new standard material. For this, wheat, rye and barley were digested by pepsin and trypsin, the peptide fragments were mixed and lyophilized after a protein determination. The protein content was determined according to Dumas. The assay can be related to the prolamin concentration and therefore to the limit values stipulated by the Codex Alimentarius. The result is expressed in mg/kg (ppm) gliadin. The hydrolyzed standard was produced by the working group of Prof. Dr. Köhler (German Research Centre for Food Chemistry).
| Art. No. | R7021 |
|---|---|
| Test Format | Microtiter plate with 96 wells (12 strips with 8 removable wells each) |
| Standard Range | 0 ng/ml (zero standard), 10 ng/ml, 30 ng/ml, 90 ng/ml, 270 ng/ml gliadinThe RIDASCREEN® standard material is a hydrolysate (mixture of wheat, rye and barley). |
| Sample Preparation | homogenization, extraction |
| Incubation Time | 40 min |
| Detection Limit | 2.3 mg/kg (ppm) gliadin (1.9 – 2.6 depending on the matrix)/ 4.6 mg/kg gluten |
| Cross Reactivity | No cross-reaction with soy, oats, corn, rice, millet, teff, buckwheat, quinoa and amaranth. |
RIDASCREEN®FAST Gliadin sensitive
Intended use:
RIDASCREEN®FAST Gliadin sensitive (R7051) is a sandwich enzyme immunoassay for the determination of prolamins from gluten containing cereals in as gluten-free declared food (cookies, rice flour, oat flour, sausages, quinoa flour, chocolate, millet flour).
The sample preparation using the Cocktail (patented) (R7006/R7016) is the official R5-Mendez method according to the Codex Alimentarius and the AOAC.
The faster sample preparation using the environmental-friendly Cocktail ECO (R7080) is convenient for the screening of samples. The Cocktail ECO has an extraction efficiency of approx. 70 – 110% compared to Cocktail (patented).
| Art. No. | R7051 |
|---|---|
| Test Format | Microtiter plate with 96 wells (12 strips with 8 removable wells each) |
| Standard Range | 0 ppb (zero standard), 5 ppb, 10 ppb, 20 ppb, 40 ppb, 80 ppb gliadin |
| Sample Preparation | homogenization and extraction |
| Incubation Time | 30 min |
| Detection Limit | 0.2 mg/kg (ppm) gliadin (0.19 – 2.1 depending on the matrix)/ 0.4 mg/kg gluten (sample extaction with R7006/R7016 or 7080) |
| Cross Reactivity | The monoclonal antibody R5 reacts with the gliadin fractions from wheat and corresponding prolamins from rye and barley. No cross reaction with soy, oats, corn (maize), rice, millet, teff, buckwheat, quinoa and amaranth. |
ELISA- Accessories
Cocktail (patented)
Intended use:
The Cocktail (patented) has been developed by Prof. Dr. Enrique Mendez (patent WO 02/092633). The Cocktail (patented) is required for the sample preparation in – RIDASCREEN® Gliadin (R7001) – RIDASCREEN®FAST Gliadin (R7002) – RIDASCREEN®QUICK Gliadin (R7003 / R7004).
The sample preparation is described in the inserts for the gliadin test kits.
| Art. No. | R7006 / R7016 |
|---|---|
| Test Format | R7006: 105 ml R7016: 1000 ml |
RIDA® Cocktail ECO
The Cocktail ECO can be used for the sample preparation of raw materials, heat treated and processed food.
The Cocktail ECO is used in combination with the following test systems:
– RIDASCREEN® Gliadin (R7001)
– RIDASCREEN®FAST Gliadin (R7002)
– RIDASCREEN®FAST Gliadin sensitive (R7051)
– RIDA®QUICK Gliadin (R7003)
– RIDA®QUICK Gliadin (single packaged) (R7004)
The sample preparation using the Cocktail (patented) (R7006/R7016) is the official R5-Mendez method according to the Codex Alimentarius and the AOAC.
The faster sample preparation using the environmental-friendly Cocktail ECO (R7080) is convenient for the screening of samples. The Cocktail ECO has an extraction efficiency of approx. 70 – 110% compared to Cocktail (patented).
| Art. No. | R7080 |
|---|---|
| Test Format | 2 x 115 ml |
RIDA® Extraction Solution (colorless)
Intended use:
The RIDA® Extraction Solution (colorless) (R7098) can be used for the sample preparation of raw materials, heated and processed food for the following qualitative tests:
RIDA®QUICK Gliadin (R7003)- RIDA®QUICK Gliadin (single packaged) (R7004)
It is recommended to use the Cocktail (patented) (R7006/R7016) for quantitative analysis with RIDASCREEN® Gliadin (R7001) or RIDASCREEN®FAST Gliadin (R7002). The RIDA® Extraction Solution (colorless) (R7098) should only be used after comparison with Cocktail (patented) (R7006/R7016), because extraction with RIDA® Extraction Solution (colorless) (R7098) may result in reduced recoveries in some samples. An application can be requested at R-Biopharm.
| Art. No. | R7098 |
|---|---|
| Test Format | 105 ml |
RIDA® Extraction Solution / Extraktions-Lösung
Intended use:
The RIDA® Extraction Solution / Extraktions-Lösung is stained red. It can be used instead of the Cocktail Solution for the sample preparation of raw products, heated and processed food in the RIDASCREEN® Gliadin (R7001) and the RIDASCREEN®FAST Gliadin (R7002).
The sample preparation is described in the product information of the tests or in the corresponding application notes.
| Art. No. | R7099 |
|---|---|
| Test Format | 105 ml |
Set of 3 Gliadin Assay Controls
Intended use:
The processed assay controls are used to control the extraction, the test implementation and the handling of the RIDASCREEN® Gliadin (R7001) and RIDASCREEN®FAST Gliadin (R7002).
Three assay controls: 3 positive homogenized processed snack samples for the determination with sandwich ELISA , produced by Trilogy® Analytical Laboratories.
It is recommended to prepare the assay controls with Cocktail (patented) (Art. No. R7006/R7016, official R5-Mendez method).
Comment:
The gliadin assay controls are not a reference material. Spiked samples should be used for the validation of the RIDASCREEN® Gliadin tests.
General Information:
Each assay control contains 1.5 g homogenized flour.
Gliadin Assay Control (negative): rice, not contaminated
Gliadin Assay Control A (positive): maize, contaminated with prolamin
Gliadin Assay Control B (positive): maize, contaminated with prolamin
| Art. No. | R7012 |
|---|---|
| Sample Preparation | Cocktail (patented) |
SureFood® ALLERGEN Gluten – NEW
Intended use:
The test detects gluten DNA according to directive (EC) 1169/2011 qualitatively and / or quantitatively. Each reaction contains an internal amplification control.
For the quantitative determination the use of the laboratory reference material SureFood® QUANTARD Allergen 40 containing 40 mg gluten / kg food sample and a detection system including a standard dilution is required.
For DNA preparation, the use of SureFood® PREP Advanced,, protocol 1, is recommended.
General Information:
The real-time PCR assay can be used with established real-time PCR instruments capable of detection of at least two fluorescence dyes. Internal validation was performed on Roche LightCycler® 2.0, Roche LightCycler® 480 II, Roche cobas® z 480 Analyzer, Qiagen Rotor-Gene Q, Applied Biosystems 7500, Bio-Rad CFX96, Bio Molecular Systems MIC, LTF MyGo Pro, AriaDx and Agilent.
| Art. No. | S3606 |
|---|---|
| Test Format | Test Kit with 100* reactions |
| Sample Preparation | 1. DNA preparation, e.g. SureFood® PREP ALLERGEN 2. Preparation of Allergen-PCR mix 3. Pipetting of samples and PCR mix 4. Check PCR protocol settings 5. Start PCR run |
| Detection Limit | Depending on the sample matrix, processing grade, DNA preparation and DNA contant, the detection is limited to < 5 DNA copies / ≤ 0.4 ppm. |
| Shelf life | 12 month |
| Additional Information | The detection system system can be used on all available real-time PCR cyclers.ABI Prism Eppendorf realplex iCycler Rotorgene LightCycler |
*Includes Internal Amplification Control (IAC) in VIC/HEX channel. SureFood®QUANTARD Allergen 40 must be used for quantifiction.
SureFast® PLANT Oat PLUS – NEW
Intended use:
The test detects oat DNA according to directive (EC) 1169/2011 qualitatively and / or quantitatively. Each reaction contains an internal amplification control.
For the quantitative determination the use of the laboratory reference material SureFood® QUANTARD Allergen 40 containing 40 mg oat / kg food sample and a detection system including a standard dilution is required.
For DNA preparation, the use of SureFood® PREP Advanced, protocol 1, is recommended.
General Information:
The real-time PCR assay can be used with established real-time PCR instruments capable of detection of at least two fluorescence dyes. Internal validation was performed on Roche LightCycler® 2.0, Roche LightCycler® 480 II, Roche cobas® z 480 Analyzer, Qiagen Rotor-Gene Q, Applied Biosystems 7500, Bio-Rad CFX96, Bio Molecular Systems MIC, LTF MyGo Pro, AriaDx and Agilent.
| Art. No. | F6104 |
|---|---|
| Test Format | Test-Kit with 100 reactions |
| Sample Preparation | 1. DNA preparation, e.g. SureFood® PREP ALLERGEN 2. Preparation of Allergen-PCR mix 3. Pipetting of samples and PCR mix 4. Check PCR protocol settings 5. Start PCR run |
| Detection Limit | Depending on the sample matrix, processing grade, DNA preparation and DNA contant, the detection is limited to < 5 DNA copies / ≤ 4 ppm. |
| Shelf life | 12 month |
| Additional Information | The detection system system can be used on all available real-time PCR cyclers.ABI Prism Eppendorf realplex iCycler Rotorgene LightCycler |
Allergens
Accessories
DNA Preparation
Almond
Brazil nut
Casein
Cashew kernel
Celery
Coconut
Crustaceans
Egg
Fish
Gliadin / Gluten
Hazelnut
Histamine
Lupine
Lysozyme
Macadamia nut
Milk
Molluscs
Mustard
Peanut
Pistachio