UNILEVER — COCONUT CHOCOLATE COOKIE DAIRY-FREE SORBETTO LAYERS, COCONUT CHOCOLATE COOKIE

Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.

Coconut is tested as an individual substance on the MRT panel. Found as coconut oil, coconut milk, coconut cream, and coconut flour — all common substitutes in dairy-free and paleo diets.

Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.

A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.

Sunflower seed and sunflower oil are MRT-tested. Sunflower lecithin is increasingly used as a soy lecithin alternative. Found in chips, cooking oils, and many "allergen-friendly" products.

Green pea is an MRT-tested legume increasingly used as pea protein in plant-based meats, protein powders, and dairy alternatives. Also found in soups and frozen vegetable blends.

Vanilla extract and vanillin (synthetic vanilla) are both MRT-tested. Vanilla appears in baked goods, desserts, and flavored beverages. Check for "natural flavors" which may contain vanilla.

Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.

Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.

Tapioca (cassava-derived starch) is MRT-tested. Increasingly used as a gluten-free thickener, in boba tea, puddings, and as modified food starch. Common in allergen-free baking.