In order for food and beverages to be certified, at least one allergenic ingredient (e.g. gluten or lactose) must be demonstrably removed by suitable processes so that a certain limit value is not exceeded. The establishment must also have an appropriate allergen management system in place. Under certain conditions, foods and beverages that do not naturally contain the allergenic substance can also be certified.

You can find the criteria for the certification of food here.

The Food Law prohibits claims that promise a benefit of a product that all comparable foods also have. This is called protection against deception. This is why, for example, certain foods that naturally do not contain lactose may not be advertised or certified as "lactose-free". Furthermore, certification with the Allergy Seal of Quality is voluntary. We start a certification process only if we receive an application for it.

The Allergy Seal of Quality is intended to make it easier for people with allergies and intolerances to choose suitable foods for themselves. The widest range of foods possible should be available. As part of the certification process, we check whether a food is suitable for a specific allergy or intolerance. Other health aspects are not included in the assessment.

In order to be certified with the Allergy Seal of Quality, a food must be suitable for at least one allergy or intolerance (e.g. example a celery allergy or a lactose intolerance). The Allergy Seal of Quality does not indicate that the product is safe for all allergies and intolerances. We therefore recommend that you always check the claims (e.g. "lactose-free", without celery") on the front of the packaging. If the claim you are looking for is not on the packaging, it is essential to also read the list of ingredients on the back. Allergens are clearly declared there.

In principle, all 14 declarable allergens can be labelled. The applicant for the Allergy Quality Seal decides which claims (e.g. "gluten-free", "lactose-free" and without milk) they would like to have certified. The product database on our website provides a good overview of which allergies and intolerances the products are suitable for. The claims "histamine-free" or "fructose-free" are not possible with the Allergy Quality Seal.

It is important that products with the Allergy Seal of Quality never have traces of the allergen that is being advertised. For example, traces of wheat or spelt are not allowed in gluten-free foods. However, certified products may contain traces of other allergenic ingredients because a person with a lactose intolerance, for example, does not automatically have avoid all other allergenic ingredients that require declaration. In this way, a wide range of controlled and certified foods can be offered to the various people affected.

See question: Are the products completely allergen-free?

Low FODMAP is not a criterion for certification. Among lactose- and gluten-free products, there may be foods that are also low in FODMAP; FODMAP stands for "fermentable oligosaccharides, disaccharides, monosaccharides, and polyols". This can be judged from the list of ingredients. 

Additives – also known as E-numbers – are allowed as long as they are not derived from allergenic ingredients that are advertised as “free from” on the packaging.