Exclusion-filter:
Dishes with selected properties are depicted paler
Dishes with selected properties are depicted paler
RESET FILTERS
| ALLERGENS | |
| Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut, or hybrid strains thereof) and products derived from them | |
| Crustaceans and crustacean products | |
| Eggs and egg products | |
| Fish and fish products | |
| Peanuts and peanut products | |
| Soy and soy products | |
| Milk and milk products (including lactose) | |
| Nuts (almond, hazelnut, walnut, cashew nut, pecan nut, brazil nut, pistachio, macadamia nut, Queensland nut) and products derived from them | |
| Celery and celery products | |
| Mustard and mustard products | |
| Sesame seeds and sesame seed products | |
| Sulfur dioxide and sulfites in a concentration of more than 10 mg/kg or 10 mg/l, stated as SO2 | |
| Lupins and lupine products | |
| Molluscs (mussels, oysters, squid, snails and mollusc products) | |
| FISH AND MEAT | |
| poultry | |
| beef | |
| pork | |
| ADDITIVES | |
| (1) with coloring agent | |
| (2) with preservatives | |
| (3) with antioxidants | |
| (4) with flavor enhancers | |
| (5) sulfured | |
| (6) blackened | |
| (7) waxed | |
| (8) with phosphate | |
| (9) with sweeteners | |
| (10) contains phenylalanine source | |
| (11) may have a laxative effect if consumed excessively | |
| (12) with alcohol | |
| (13) contains caffeine | |
| (14) contains quinine | |
MON 10/07
TUE 10/08
WED 10/09
THU 10/10
FRI 10/11
LEGEND
| ALLERGENS | ||
| (A1) | Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut, or hybrid strains thereof) and products derived from them | |
| (A2) | Crustaceans and crustacean products | |
| (A3) | Eggs and egg products | |
| (A4) | Fish and fish products | |
| (A5) | Peanuts and peanut products | |
| (A6) | Soy and soy products | |
| (A7) | Milk and milk products (including lactose) | |
| (A8) | Nuts (almond, hazelnut, walnut, cashew nut, pecan nut, brazil nut, pistachio, macadamia nut, Queensland nut) and products derived from them | |
| (A9) | Celery and celery products | |
| (A10) | Mustard and mustard products | |
| (A11) | Sesame seeds and sesame seed products | |
| (A12) | Sulfur dioxide and sulfites in a concentration of more than 10 mg/kg or 10 mg/l, stated as SO2 | |
| (A13) | Lupins and lupine products | |
| (A14) | Molluscs (mussels, oysters, squid, snails and mollusc products) | |
| ADDITIVES | ||
| (1) | with coloring agent | |
| (2) | with preservatives | |
| (3) | with antioxidants | |
| (4) | with flavor enhancers | |
| (5) | sulfured | |
| (6) | blackened | |
| (7) | waxed | |
| (8) | with phosphate | |
| (9) | with sweeteners | |
| (10) | contains phenylalanine source | |
| (11) | may have a laxative effect if consumed excessively | |
| (12) | with alcohol | |
| (13) | contains caffeine | |
| (14) | contains quinine | |
| PICTOGRAMS | ||
 |
fish | |
 |
poultry | |
 |
lamb | |
 |
beef | |
 |
pork | |
 |
vegetarian | |
 |
vegan | |
 |
game meat | |
Declaration of additives and allergens at Studierendenwerk Siegen
On the menus in our canteens you will find information about additives that require declaration, allergens as well as information about different types of meat, fish and vegetarian or vegan dishes.
What are additives?
Additives are used to change the nature of food, for example to make it last longer or to maintain or improve its color. Around 320 additives in 26 substance classes are currently approved across the EU. Not all of them are subject to declaration when delivered loose (i.e. without further packaging). Additives are not necessarily artificial! Natural substances can also be used as additives (e.g. the yellow-coloring curcumin, which can be obtained from turmeric).
Are additives safe?
Additives are only permitted if they have been proven harmless to health and technologically necessary. There are set maximum amounts for some additives, while others may generally be used without limits, but only in the amount necessary to achieve the desired effect.
Are additives used at Studierendenwerk Siegen?
No additives are added directly in our catering establishments. However, some of the products we use contain additives that require declaration. Basically, our goal is to avoid these products as much as possible. The purchasing department is constantly working to find appropriate product alternatives and, if suitable, to include them in our range. However, for some products there are no label-free alternatives available. An example of this is margarine, to which beta-carotene is added to achieve yellow coloring. An acceptable product without this dye is not yet available to large-scale consumers.
Which additives do we label?
Around 130 substances in 9 different substance classes are required to be labeled for catering establishments. As required by law, you will find information on the class of additives (e.g. colorings) on our menus, but not the exact name (e.g. riboflavin).
You can find an overview of the additives we label here.
What are additives?
Additives are used to change the nature of food, for example to make it last longer or to maintain or improve its color. Around 320 additives in 26 substance classes are currently approved across the EU. Not all of them are subject to declaration when delivered loose (i.e. without further packaging). Additives are not necessarily artificial! Natural substances can also be used as additives (e.g. the yellow-coloring curcumin, which can be obtained from turmeric).
Are additives safe?
Additives are only permitted if they have been proven harmless to health and technologically necessary. There are set maximum amounts for some additives, while others may generally be used without limits, but only in the amount necessary to achieve the desired effect.
Are additives used at Studierendenwerk Siegen?
No additives are added directly in our catering establishments. However, some of the products we use contain additives that require declaration. Basically, our goal is to avoid these products as much as possible. The purchasing department is constantly working to find appropriate product alternatives and, if suitable, to include them in our range. However, for some products there are no label-free alternatives available. An example of this is margarine, to which beta-carotene is added to achieve yellow coloring. An acceptable product without this dye is not yet available to large-scale consumers.
Which additives do we label?
Around 130 substances in 9 different substance classes are required to be labeled for catering establishments. As required by law, you will find information on the class of additives (e.g. colorings) on our menus, but not the exact name (e.g. riboflavin).
You can find an overview of the additives we label here.