More information:


  • Artificial butter flavor, butter fat, butter oil
  • Butter
  • Casein and caseinates (in all forms)
  • Cheese (all types)
  • Cream
  • Curds
  • Custard
  • Ghee
  • Hydrolysates (casein, milk protein, protein, whey, whey protein)
  • Ice Cream
  • Lactalbumin, lactalbumin phosphate, lactoglobulin, lactoferrin, lactulose
  • Milk
  • Nougat
  • Pudding
  • Rennet, rennet casein
  • Recaldent (TM) (used in teeth-whitening  chewing gums)
  • Simpless (R)
  • Whey (in all forms)
  • Yogurt

Source: FAACT


  • Margarines
  • Breads
  • Cookies
  • Cakes
  • Chewing Gum
  • Chocolates
  • Cold Cuts
  • Crackers
  • Cereal
  • Non-dairy Products
  • Processed and Canned Meats
  • Frozen and Refrigerated Soy Products
  • Sheep Milk
  • Goat’s Milk
  • Deli Meats (due to cross contact from slicing cheese and meats on the same machine)
  • Kosher Dairy (D; next to the circled K or U; indicates the presence of milk protein and must be avoided.)
  • Kosher (Parve or pareve indicates foods not suppose to contain milk. However, foods may be considered pareve; even if it contained a small amount of milk protein. For some this can be potentially risky, enough to cause an allergic reaction, and must be avoided.)
  • Cosmetics
  • Nutritional Supplements
  • Medicines
  • Pet Foods

Source: FAACT

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)