EN072

• Fruits: apples, oranges, berries, peaches, plums, grapes, pineapples, mangoes
• Vegetables: onions, garlic, broccoli, kale, spinach, arugula, collard greens, zucchini, carrots
• Meat: beef, lamb, pork, veal
• Poultry: chicken, turkey, goose, duck
• Seafood: tuna, mackerel, salmon, anchovies, lobster, sardines, clams
• Eggs: egg yolks and egg whites
• Soy foods: tofu, tempeh, natto, miso
• Legumes: black beans, kidney beans, lentils, pinto beans, chickpeas
• Whole grains: barley, buckwheat, quinoa, couscous, wheat, farro, oats
• Nuts: almonds, walnuts, pistachios, cashews, Brazil nuts, hazelnuts
• Seeds: chia seeds, flax seeds, sunflower seeds, pumpkin seeds
• Milk alternatives: lactose-free milk, rice milk, almond milk, oat milk, coconut milk, cashew milk, hemp milk
• Lactose-free yogurts: coconut yogurt, almond milk yogurt, soy yogurt, cashew yogurt
• Healthy fats: avocados, olive oil, sesame oil, coconut oil
• Herbs and spices: turmeric, oregano, rosemary, basil, dill, mint
• Beverages: water, tea, brewed coffee, coconut water, juice

Source: Healthline - Lactose Intolerance

• 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

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)