Allergen Control

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Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.

Food processors have been struggling to be able to identify and eliminate the allergens that cause allergic reactions in susceptible consumers.

 Allergens are an unavoidable part of food processing and effective control is key.  

Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.

It doesn’t matter what the cause, any allergen residue not adequately cleaned and removed from your processing line can find its way into the next product on the line, causing your next product to inadvertently contain an allergen not included on the label.

With so many ingredient, flavor and preservative combinations possible, food matrices can be very complex. Bia Diagnostics can develop a customized plan to meet your specific testing needs, including evaluation and validation of the method with each specific matrix that the assay would encounter in your facility.

Modern food trends create food safety challenges that mandate changes to the food code to protect public health.  

How does a food producer develop an allergen control plan and minimize the risk of contamination?

What does the term “gluten-free” actually mean to processors? To consumers?

The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.