Zandvliet

FAQ's

Below you can find some frequently asked questions. If you have any other questions, please don't hesitate to contact us.

What are food oversensitivity, food allergies and food intolerance?

The term food oversensitivity covers all negative reactions caused by food or a food component. Food allergies and food intolerance also fall under this category.

A food allergy is a specific form of oversensitivity to food, whereby the immune system has an extreme response to the foreign substance which has entered the body. A so-called allergen, almost always a protein in the food concerned, causes a chain reaction in the immune system, whereby antibodies are released in the body. In turn, these antibodies cause the release of chemical compounds such as histamine. These chemical substances cause the symptoms of allergic reactions such as itching, a runny nose, coughing or breathing difficulties.

Some of the most common food allergies are oversensitivity to cow%26#39;s milk, soya, eggs, fruit, peanuts and other nuts such as hazelnuts, crustaceans and shellfish, gluten, celery and mustard.

All Zandvliet products are gluten-free and no products containing gluten are processed during the manufacture of our products. This policy is strictly enforced.

What are the most common allergies?

Lactose intolerance

Lactose intolerance is the inability to digest lactose (milk sugar), the main carbohydrate in milk. Common symptoms are nausea, cramps, a bloated feeling, wind and diarrhoea. Symptoms usually appear between 30 minutes and%26#160;2 hours after consuming products containing lactose. The seriousness of symptoms depends entirely on the amount of lactose ingested and the individual%26#39;s specific sensitivity to lactose.

Coeliac disease (gluten intolerance)

Coeliac disease, also known as gluten intolerance, is a condition where the sufferer is chronically oversensitive to certain protein chains, known as gluten. Gluten is predominantly found in grains such as wheat, rye, spelt, oat and Kamut. For most people, these protein compounds are easily digestible. However, a small percentage of the population cannot digest gluten and are consequently gluten intolerant. There are clear indications that coeliac disease is a hereditary condition. About 5-10 %26#37; of first-degree relatives (parents, children, brothers and sisters) of persons suffering from coeliac disease also suffer from this oversensitivity.

What are E numbers or additives?

E numbers are EU-approved additives. These additives are divided into different categories such as colourants, antioxidants and preservatives.

In order to be approved for use, additives must meet strict requirements. These substances are, or will be, extensively tested - one could say they are the most thoroughly examined substances in our food. Additives may not be added at will either; for each additive, the possible uses and the maximum allowable dosage are examined. Substances that are found to be safe for specific uses are assigned an E number. This number is actually a hallmark of quality; it indicates that the substance has been properly examined for a specific use and that it is not harmful.

How can you identify a product that has gone off?

A product that has gone off can often, but not always, be identified with the naked eye. The best strategy to prevent products from going off is by handling them correctly (directions for use on the packaging), such as keeping the product chilled and adhering to the %26#8216;best before%26#39; date. If food looks, smells or tastes strange, it is advisable not to eat it.

For vacuum-packed products, ensure that the vacuum has not been broken. The packaging film should not move easily or crackle if you pull it gently.