Featured article: Effective allergen management from start to finish
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.
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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