Our No Added Sugar varieties contain 4.2% sugars (4.1g per 100ml) when made up with semi skimmed milk and this comes only from the sugar that occurs Crusha was originally sold in glass bottles, but was later changed to plastic. Crusha is sold in many different flavours, the first four flavours being chocolate, banana, strawberry and raspberry. Flavours like Lemon, Lime and pineapple were also available. Nature of main cross-reacting proteins: Ba 1 and Ba2 are panallergens involved in the latex-fruit syndrome. There are cross-reactions with other endochitinases of fruits such as avocado, mango, kiwi, or seeds such as chestnut (Cas s 5, 85%) (Sanchez-Monge et al. 1999 [ 493]; Moller et al. 1998 [ 115]) and latex (Alenius et al. 1996 [ 5]). Due to cross-reactivity, patients considered to be at high risk of banana allergy, as for example subjects allergic to latex, avocado, chestnut, kiwi, melon, or to certain pollens, should be carefully asked about possible previous adverse reactions on banana ingestion. Unless consumption of banana with perfect tolerance is reported by the patient, a banana-free diet should be recommended, until proper diagnosis - on the basis of objective procedures to evaluate clinical reactivity - is made.

Water, Flavouring, Acid (Citric Acid), Preservative (Potassium Sorbate), Acidity Regulator (Tri Sodium Citrate),Cinquetti et al. (1995) [ 304] reported a 3-year-old boy who developed an anaphylactic reaction following banana ingestion and who presented an associated immediate hypersensitivity to latex. Allergen properties & biological function: Ba 1 and Ba2 are endochitinases with a possible defence function against plant pathogens and belong to pathogenesis-related proteins family PR3. On 5 March 2014, Crusha rebranded fully, scrapping "Errol's Crew" and giving Errol a younger appearance, with kittens doing stunts to make Crusha. [12] The flavour selection rebranded to just raspberry, strawberry and chocolate, with a new No Added Sugar version of the chocolate flavour.

Whilst every care has been taken to ensure this information is correct, the data contained here has been supplied by the respective brand owners and Creed Foodservice is not responsible for the accuracy or completeness of this data. IgE binding to a 40 kDa allergen was observed and proteins with molecular weights of 52, 58, 67, 88 and 94 kDa were detected by three of the four sera (Moller et al. 1998) [ 115] Preservative (Potassium Sorbate), Acidity Regulator (Tri Sodium Citrate), Sweeteners (Sucralose, Acesulframe-K)out of 4 patients allergic to natural rubber latex had a positive reaction to a 32-kDa banana protein (Mikkola rt al. 1998) [ 418] of the patients showed IgE binding to banana extract. IgE binding occurred mainly at 19 kDa (21%, 4/19), 33 kDa (88%, 15/19), 37 kDa (76%, 13/19), 39 kDa (21%, 4/19), and 40 kDa (26%, 5/19) (Delbourg et al. 1996) [ 42] Moderate - On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer. IgE from 9/10 group 2 (fruit and latex allergy) sera reacted to banana proteins. The most important allergen in the extract was at about 30 kDa. A minor band was found at 35 kDa in one serum. Two sera from group 1 (monoallergy to latex) reacted with the 30 kDa protein (Lavaud et al. 1995) [ 102] Amino terminal sequencing revealed that both the 32- and 33-kDa proteins (16 residues analyzed) had 80% identity to the N-terminus of hevein (Mikkola et al. 1998) [ 418]

SPT responses were positive to the crude banana extract in 14/15 patients, to the chitinase-enriched extract in 13/15, to Ba 1 in 8/15 and to Ba 2 in 9/15 (Sánchez-Monge et al 1999) [ 493] In 2011, the Crusha brand was extended to a range of desserts, including Puddings and Jelly. [10] The Milkshake Mix was rebranded as Crusha Mixa, and the Vanilla flavour returned as a limited Edition flavour, now as Vanilla Ice Cream. [11] Banana Crusha was discontinued in shops, but remained a bulk product for cash and carry stores. The banana RAST was positive in 12 out of 14 latex-allergic patients studied (Alenius et al. 1996) [ 5] Preservative (Potassium Sorbate), Flavouring, Acidity Regulator (Tri Sodium Citrate), Sweeteners (Sucralose, Acesulframe-K)

A wheal the size of half of that caused by histamine dihydrochloride (10 mg/mL; ALK, Copenhagen, Denmark) or larger was regarded as a positive reaction. (Mikkola 1998) [ 418] latex-allergic patients and 22 control subjects with no evidence of allergy to latex or to banana (Alenius et al. 1996) [ 5]

We use Sucarlose and Acesulfame K in our No Added Sugar variants. Our standard, which is only available in a 1 litre format, latex-allergic patients and 22 control subjects with no evidence of allergy to latex or to banana. (Alenius et al 1996) [ 5]. Hypersensitivity to banana in latex-allergic patients. Identification of two major banana allergens of 33 and 37 kD Two sera reacted strongly with protein at 32 and 34 kDa and a third patient sensitised to avocado and banana but not to pollen or latex reacted to a 70 kDa band. The fourth patient was sensitised to birch pollen but not to latex reacted with recombinant banana profilin (Grob et al. 2002) [ 600]Mix 1 part Crusha to 7 parts chilled semi-skimmed milk and serve. Making flavoured milkshakes is as simple as that. Water, Lime Juice Concentrate, Flavouring, Acid (Citric Acid), Colours (Mixed Carotenes, Copper Chlorophyll), patients with asthma; 2 with rhinitis; 2 with eczema; 3 with urticaria; 2 with angioedema and 2 with OAS (Makinen-Kiljunen 1994) [ 405]