May contain nuts. But how much it too much?
University of Manchester researchers have led a study to define allergen levels in food which can trigger allergic reactions which will help to make allergen warning labels more effective.
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Food SMEs can receive support to assess unintended allergen contamination in their production processes thanks to an EC project
Controlling unintended presence (or cross-contamination) of food allergens is a challenge for food manufacturers, particularly for Small and Medium Enterprises (SMEs). In the context of the EC-funded IFAAM (Integrated Approaches to Food Allergen and Allergy Risk Management) project, selected food SMEs have an opportunity to improve their food allergen management through product sampling, production line testing and access to integrated results as well as expert interpretation and advice available to improve their food allergen management.
The overall, anonymised results will be used to understand patterns of unintended allergen presence across EU food businesses. Food operators need to belong to one of the following sectors:
- Bakery products;
- Dry mixes:
- Instant soups (dry powders only, not liquid);
- Cake mixes.
The analytical results will be kept confidential, shared with the participating food businesses and, integrated with the company’s own data, will be available to the food company for labelling decisions and to validate and improve its own procedures.
Participating businesses will be visited by experts to examine processes where cross-contact may occur and for sampling. No fees will be charged to participating companies. The selection of SMEs and the extent of sampling and testing will be decided by the IFAAM team.
Participating SMEs will be invited to join the iFAAM Industrial Stakeholder group.
- For further details: Luca Bucchini, Hylobates