SnackPro, which helps users identify potential allergens in foods through image analysis, was developed by the father of a child with severe food allergies.
Breading mixtures may be reused for different foods in foodservice operations. An FDA-supported study found that both shrimp and cod allergens accumulate in reused breading and transfer to subsequent foods, although the cod cross-contact risk was much greater.
This article examines how the development and validation of effective cleaning practices are imperative to prevent allergen cross-contact in food processing environments.
Per the new law, restaurants must place an identifying marker on any food item prepared for delivery or takeout that has been altered or substituted due to a consumer-identified food allergy or sensitivity.
This episode covers new research on food allergen risks in processing environments, including studies on allergen recovery from environmental swabs, cross-contamination in shared frying oil, and dispersal of allergenic food powders. Also discussed is an EU proposal to harmonize precautionary allergen labeling (PAL) requirements.
Following Codex recommendations for risk-based allergen Precautionary Allergen Labeling (PAL) and thresholds, the European Commission has posted a forthcoming draft act to its public feedback portal on harmonized requirements for the use of voluntary PAL statements.
Dispersibility may be a useful tool for simulating the spread and hygienic control of allergenic food powders. Researchers recommend that producers add powders from as low a position as possible to reduce the risk of cross-contamination.
A new study quantified the allergen cross-contamination that occurs in shared frying oil and evaluated the efficacy of different filters in removing allergen protein residues from oil.
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