Featured article: Effective allergen management from start to finish
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Posted: 30 November 2018 | Ioana Lock, Rosario Romero | No comments yet
Ioana Lock and Rosario Romero explain how consumers’ need to rely on safe products can be achieved through effective management of allergens throughout the supply chain.
![](https://www.newfoodmagazine.com/wp-content/uploads/Hero-Issues-or-supplements-750x500.png)
![](https://www.newfoodmagazine.com/wp-content/uploads/Hero-Issues-or-supplements-750x500.png)
THERE ARE 14 allergens that are legally required to be labelled on food and drink products; crustacean, egg, fish, peanut, gluten, tree nuts, soy, dairy, celery, mustard, sesame, sulphur, lupin and molluscs. Managing this extensive list of ingredients throughout their production processes represents a daunting task for manufacturers – both new and established – particularly as the number of people suffering from one or multiple food allergies is constantly rising.
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