Food allergen risk analysis and action levels: guidance from Campden BRI
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Posted: 14 August 2013 | Campden BRI | No comments yet
New guidance from Campden BRI will help food and drink manufacturers…
![](https://www.newfoodmagazine.com/wp-content/uploads/Campden_BRI.gif)
![](https://www.newfoodmagazine.com/wp-content/uploads/Campden_BRI.gif)
New guidance from Campden BRI will help food and drink manufacturers assess the risk of allergen contamination to their products and communicate this effectively and meaningfully to their consumers.
Some 1-2% of adults and 5-8% of children have been reported to have a true food allergy. Very small amounts of an allergenic foodstuff can cause a severe or even fatal reaction, so food-allergic individuals adopt strict avoidance diets to prevent the consumption of food allergens. Family, friends and care-givers are also likely to adopt restrictive diets. It is therefore vitally important that correct allergen information is conveyed to consumers. A major component of this is to accurately communicate the risk of cross-contamination with allergens to the consumer – precautionary ‘may contain’ labelling, so that their food choices and those of their family and friends are not unnecessarily restricted.
Food allergens: practical risk analysis, testing and action levels (Guideline 71) gives an overview of allergen management with reference to food safety management systems, including a systematic approach to aid identification of risk factors. General information is also provided on allergen testing. It then discusses the risks in relation to threshold levels – the smallest amount of an allergen likely to have a significant effect on the majority of allergic consumers – and the need or otherwise to include precautionary labelling on the food package.
For further information, contact Kristina Booker ([email protected] +44(0)1386 842048).
Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.