The Allergen Bureau has launched its new “Assessing Agricultural Cross-Contact 2022” guide, which aims to assist agrifood businesses in mitigating allergen cross-contamination.
Hygiena’s new Allergen App integrates allergen testing results into a cloud-based environmental monitoring tool for insight into process control, contamination sources, trend analyses, and audit preparation.
Faced with oat shortages domestically, some food manufacturers have looked to international sources of gluten-free oats with mixed success due to concerns about comingling. One option for obtaining high-quality oats is to source oats that are certified as gluten-free.
Food Standards Australia New Zealand has released data on recalls in 2021 and recall trends over the last decade, revealing a drop in recalls overall. Allergen recalls accounted for half of all recalls in 2021.
The Gluten Intolerance Group has provided advice to the food industry on transparent labeling for gluten-free products, in honor of Celiac Awareness Month.
Class 1 recalls are defined as situations where there is a reasonable probability that the use of or exposure to a food product will cause serious adverse health consequences or death to humans. Residues of most of the so-called "Big 8" (and soon-to-be "Big 9," with the recent addition of sesame seeds) allergenic foods are considered as a basis for Class 1 recalls. While food allergen recalls are unwelcome, potentially valuable lessons can be learned from these unfortunate events. Good manufacturing practices (GMPs) have evolved from corrective actions taken to prevent allergen recalls.
A Q&A with Lindsey Yeakle, the Gluten-Free Food Service Program Manager, Food Safety, at the Gluten Intolerance Group about the current challenges for those with gluten allergy and sensitivity.
As there is no single international regulation or threshold for gluten in gluten-free products, deciphering the numerous regulations in multiple regions can be challenging.
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